Kjötbollur (Icelandic gyro)

Name: Kjötbollur (Icelandic gyro)
Total time: 3300 s
Yield: 4 people
Cuisine: American
Ingredients: 1 lb chicken breast, ground; 1 lb mild pork sausage, ground; 1 1/2 cups shredded tri blend cheese; 2 chicken eggs; 1 package Shake and Bake (tm); 3/4 cup Italian seasoned bread crumbs; 6 tbsp Italian seasoning; 4 tsp course salt; 2 tsp ground pepper

Þór Jórmundurssón @Icelander_IP

Iceland and Washington DC

🇮🇸 Kjötbollur translates to “meat balls”.

We have been making this recipe for a few hundred years (with different ingredients of course) but is basically the same.

In Iceland we use lamb instead of pork.

🇮🇸 Kjötbollur translates to “meat balls”.

We have been making this recipe for a few hundred years (with different ingredients of course) but is basically the same.

In Iceland we use lamb instead of pork.

Þór Jórmundurssón @Icelander_IP

Iceland and Washington DC

🇮🇸 Kjötbollur translates to “meat balls”.

We have been making this recipe for a few hundred years (with different ingredients of course) but is basically the same.

In Iceland we use lamb instead of pork.

🇮🇸 Kjötbollur translates to “meat balls”.

We have been making this recipe for a few hundred years (with different ingredients of course) but is basically the same.

In Iceland we use lamb instead of pork.

Saved

Ingredients

55 minutes

4 people

1 lbchicken breast, ground
1 lbmild pork sausage, ground
1 1/2 cupsshredded tri blend cheese
2chicken eggs
1 packageShake and Bake (tm)
3/4 cupItalian seasoned bread crumbs
6 tbspItalian seasoning
4 tspcourse salt
2 tspground pepper

Saved

Steps

55 minutes

1

Mix all ingredients together for 5 minutes.
2

Make 4 large balls (oval shaped).
3

Cook at 375°F for 50 minutes.
4

I use a broiler pan for this to keep the meat drained.
I also cook “standing up” to maximize even cooking and drainage.
5

Remove from oven and **let sit for 10 minutes before slicing/serving. (See Top below).
6

Make sure the inside temperature is at least 165° F after removing from oven.
7

If making ahead of time, just place some shrink wrap around them and refrigerate until you are ready.
8

Let me know if you like this recipe.
❤️ Góð Matarlyst! (Bon Appétit)

Tips

**It is important to let the meat rest for 10 minutes before cutting because it is finishing cooking and reabsorbing juices.

In other countries, this is known by other names.

Greece: Gyro
Arab: Shawarma
Turkey: Döner

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Cooksnaps

Saved

Þór Jórmundurssón @Icelander_IP

on March 11, 2026 10:27

Iceland and Washington DC

My name is Þór Jórmundurssón. Pronounced: (Thor Yor-Moon-Der-Son).I am currently performing the daunting process of converting my family's 240 year old recipe archive into English (from Icelandic and a few other Nordic countries) and then converting the ingredients into suitable, modern day replacements and then finally into a single measurement system. I am also converting the traditional cooking methodology into the Instant Pot format. I have been doing this since 2017.I also create original recipes as well as saved some of my closest friends' recipes.100% of my recipes are created/reproduced and then eaten by my very (VERY) food-judgmental family. You are only seeing the best of the best.Góð Matarlyst! (Bon Appétit),Þór (Thor) Jórmundurssón