Gyro Plate Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

In a large bowl, combine ground lamb, ground beef, breadcrumbs, grated onion, egg, garlic powder, cumin, oregano, smoked paprika, coriander, cinnamon, salt, and pepper. Drizzle with olive oil and lemon juice, then mix until just combined. Stir in parsley.

Gently knead the mixture for 1-2 minutes to ensure binding without overworking the meat.

Shape the meat mixture into a tight loaf about 9x4 inches and place on the prepared baking sheet.

Bake for 25-30 minutes, until the loaf is firm and the internal temperature reaches 165°F (74°C). For a browner crust, broil on high for 2-3 minutes.

Let the loaf rest 5-10 minutes, then slice thinly against the grain for serving.

In a bowl, combine Greek yogurt, grated cucumber (squeezed dry), garlic powder, lemon juice, salt, and dill. Mix well.

Taste and adjust salt or lemon as needed. Cover and refrigerate 15-20 minutes to meld flavors.

Toss cucumber, tomatoes, and red onion in a large bowl.

Whisk olive oil and red wine vinegar with a pinch of salt and pepper; pour over vegetables and toss to coat.

Adjust salt and pepper to taste. Crumble feta on top if using.

Reheat or fluff cooked basmati rice. Stir in lemon juice and chopped parsley. Season lightly with salt.

Warm pita breads in a dry skillet or wrap and warm in oven. Brush with a little olive oil if desired.

Assemble on plates: a bed of lemon-parsley rice, slices of gyro meat, a scoop of tzatziki, and a portion of tomato-cucumber salad. Serve with warm pita on the side.