This recipe for Camp Stove Gyros is a pretty easy one to put together, especially if you can find pre-made gyro meat. Try local butcher Butcher Block No. 9; theirs is pretty tasty. However, because it’s so tasty, it’s in demand, and sometimes they’re out. If that’s the case, as it was the last time we made this, try using thinly sliced sirloin or another beef cut, something you should be able to find at any supermarket butcher counter, and add your own Greek-style seasoning.

And, as far as we’re concerned, recipes are guidelines, starting points to get your creativity moving. So if these don’t look like your traditional gyros, well, that’s because they aren’t. We expect you to put your own spin on them, too!

Serves 2


1/2 pound gyro meat (or thinly sliced steak with this seasoning: Garlic, onion powder, thyme, oregano, cumin and salt. Add some olive oil and let it marinate for as long as you can before cooking.)
Olive or avocado oil
Lettuce, chopped
Tomatoes, chopped
Onion, julienned
Tzatziki sauce or hummus
Pita or naan bread
Couscous (sold in boxed mixes or in bulk; add a few spices like garlic and oregano if you’ve purchased plain)


In the pot, heat water according to the couscous package instructions (usually the proportions are 1:1). Once it’s boiling, turn the burner off underneath the water and add the couscous and spices or spice packet. Cover the pot and allow the couscous to absorb the water. Fluff after 5 minutes or so. When all the water is absorbed, the couscous is ready to eat.

Heat the skillet without any oil. Once it’s hot, toast the bread on both sides if you’ve been storing it in the fridge, or if you like your bread warm. If not, skip this step.

Turn the heat under the skillet down as far as you can. It will still be pretty hot. Add a little oil to the pan, and add the meat. Gyro meat won’t take long; as soon as it’s heated through it’s ready to eat. Steak will take a little longer, but if it’s thinly sliced, will still only take a few minutes on each side. Remove the meat from the pan and saute the onions, if desired, until they’re transparent.

Spread tzatziki or hummus (or both) on the pita bread. Add the gyro meat or steak, top with lettuce, onions and tomatoes, and serve with a side of couscous.


For some of the ingredients that require purchasing larger quantities, check the Free Shelf in our office when you check in. Avocado and olive oil, spices, and salt and pepper are ingredients we often see show up on the shelf after renters have returned. You may not need to purchase a whole bottle of something if you don’t mind using an item that has been left behind. If you do purchase something and don’t use all of it, you can pay it forward by leaving it on the shelf when you return.

For tips on clean up and kitchen management, see this post.

For a few more tips on using your camp stove, see this post.

Ready to give it a try? Book your van today!