Double Pronto Recipe

Gyro Pronto

1. 1

   Make gyro meat mixture

   In a large bowl, combine the ground lamb or beef with the grated onion, minced garlic, oregano, cumin, coriander, paprika, salt, and pepper. Drizzle in the olive oil and mix until just combined. Do not overwork the meat.

2. 2

   Shape the meat

   Divide the mixture into two equal portions and shape into two oblong logs or patties about the size of your skillet to form a 'double' gyro portion.

3. 3

   Cook the meat

   Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the meat logs 4-6 minutes per side, until browned and cooked through (internal temperature 160°F / 71°C). Remove from heat and let rest 5 minutes, then slice into thin strips.

4. 4

   Warm the pita and prepare toppings

   Warm the pita breads in a dry skillet, 1-2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven. Slice the tomato, thinly slice the red onion, and keep lettuce and feta ready.

5. 5

   Assemble the gyros

   Spread a layer of tzatziki sauce inside each pita. Add a generous amount of sliced gyro meat, then top with tomato, red onion, lettuce, and crumbled feta. Fold or roll the pita to enclose.

6. 6

   Serve

   Serve immediately with extra tzatziki on the side if desired.