Prymat - Kebab-Gyros Seasoning with Dried Herbs and Spices, 30g

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Step 1: Gather all your dried herbs and spices. Carefully measure each ingredient according to this recipe, then whisk until blended. No lemon? No worries! White or red wine vinegar comes to the rescue as a worthy substitute, infusing your marinade with its own zesty acidity. This maroulosalata (Greek lettuce salad) is simple enough not to draw attention away from the star of the show (the delicious marinated meat!) but adds an interesting flavor twist to a simple green salad.

Mustard: I like to add this for a little extra depth and complexity of flavor. It can also help to bind the other ingredients together, creating a more uniform coating on the meat. Dijon mustard is a good choice, or go for American or any yellow mustard. How to make gyro seasoning Pour the yogurt into a coffee cup. Add the spring onions and garlic power, stir well. Season with salt and pepper (to taste) and set aside). Garlic lover? Don’t be shy to amp up the garlic in the marinade. Add more dried garlic, or some crushed fresh garlic if you like. You may be surprised to see that garlic powder and onion powder are not included in this spice blend. This is because I usually grind fresh onion and garlic with the meat mixture and this seasoning to make gyros. If you don't plan to do this, you can add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to this gyro spice mix.

Don’t be afraid to adapt the ingredients according to your taste or to what you have. Add more dried herbs (try thyme, basil, tarragon or even mint), or even a sprinkle of cinnamon which features in some Greek meat based dishes.

Mediterranean roast potatoes: Toss parboiled potatoes with gyro marinade and roast at 425F/220C for 25 to 30 minutes or until tender and crisp for the most delicious roast potatoes you’ve even eaten (perhaps apart from these sensational Greek potatoes which I highly recommend you try too!). Lemon pepper: Lemon pepper may be substituted with a tablespoon of lemon juice added to 2 lbs of meat mixture. Or you can simply add all of the seasoning ingredients, both wet and dry, directly to the meat. I like to use large Ziploc bags for this. Simply seal the bag tightly, then squish and massage so that all the ingredients get well mixed together and completely cover all of the meat. Roasted vegetables: Toss your favorite vegetables, such as bell peppers, zucchini, eggplant, and red onion, with plenty of gyro marinade. Pop them in the oven and roast for around 30 minutes at 220C/425F or until tender and slightly caramelized.It’s best to try to use oregano for the reason mentioned above. However, there are ways to subsitute oregano effectively if you don’t have any. In fact, I wrote a whole list of best oregano substitutes if that interests you!

Honey: This adds a touch of natural sweetness, as well as a little delicious caramelization to the meat and acting as a glaze, coating the meat and helping to seal in moisture! All in all, it’s worth including!Consider adding a pinch or two of other common Mediterranean spices. How about ground cinnamon, coriander, or nutmeg for a subtle boost in flavor? Following on from the above… consider mixing up the Greek seasoning blend (without the ‘wet ingredients) in a larger batch so that you always have some in the pantry on hand!