Gyro Pita & Fries Recipe

Mix and chill

In a large bowl combine the ground lamb and ground beef with the grated onion (squeezed dry), minced garlic, chopped parsley, dried oregano, ground cumin, ground coriander, kosher salt and black pepper. Mix with your hands until just combined — avoid overworking to keep the meat tender. Cover and refrigerate at least 30 minutes (or up to 2 hours) to let flavors meld and to firm the mixture for easier shaping.

Shape and cook

Divide the meat into 4 equal portions and shape each into a compact, flat oval (about the size of your pita). Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add 2 patties (do not overcrowd); cook 4–5 minutes per side until well browned and internal temperature reaches 160°F (71°C). Baste edges with remaining oil while cooking. Transfer to a plate, tent with foil and keep warm. Repeat with remaining patties.

Thin-slice alternative

If you prefer authentic thin shaved gyro meat, after cooking allow patties to cool slightly then refrigerate until firm (about 20 minutes), then thinly slice across the grain. Rewarm slices quickly in the hot pan for 1–2 minutes before assembling pitas.

While the meat chills, make the tzatziki. In a bowl combine the Greek yogurt, grated/strained cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate at least 20 minutes to allow flavors to develop. Keep chilled until serving.

Prep potatoes

Cut the scrubbed russet potatoes into 1/4"–1/2" sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove surface starch; this helps crispness. Drain and pat completely dry on clean kitchen towels.

Optional cornstarch coating

For extra-crispy fries, toss the dried potato sticks with 1 tsp cornstarch and a pinch of salt so they have a light, even dusting.

Fry or bake

Frying: Heat 2 cups vegetable oil in a deep pot to 350°F (175°C). Fry potatoes in batches 3–4 minutes until pale golden and just tender. Remove to paper towels to drain. Increase oil to 375°F (190°C) and return fries in batches for 1–2 minutes until deep golden and crisp. Drain and immediately season with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Baking: Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, salt, pepper and paprika. Spread in a single layer on a rimmed sheet. Bake 20–30 minutes, flipping halfway, until golden and crisp.

Warm pitas briefly in a dry skillet over medium heat or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes. This makes them more pliable for stuffing.

Slice warmed patties or use shredded slices. Open each pita pocket and spread about 2 tablespoons of tzatziki inside (adjust to taste). Add shredded lettuce, 2–3 slices of tomato, a few rings of red onion, and slices of gyro meat (about one patty or a generous handful of sliced meat per pita). Sprinkle with crumbled feta if using and squeeze a lemon wedge over the filling.

Serve each pita with a generous portion of hot fries on the side and extra tzatziki for dipping.