Gyro Recipe

Prepare meat mixture

In a large bowl combine ground lamb and ground beef with grated onion (squeezed to remove excess water), minced garlic, dried oregano, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed and mixture is sticky — about 2 to 3 minutes.

Chill

Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling firms the meat and improves slicing.

Form and cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Divide the chilled meat into 4 portions. For a spit-like texture, press each portion into a flattened oval or small patty about 1/2" thick. Add to the hot pan and press slightly. Cook 4–5 minutes per side, until well browned and internal temperature reaches 160°F (71°C). You can also stack and roast meat loaf-style: pack all mixture into a loaf pan and roast at 375°F (190°C) for 35–40 minutes, then slice thinly.

Rest and slice

Transfer cooked meat to a cutting board and let rest 5 minutes. Slice thinly or break into bite-sized pieces. If using skillet patties, chop into strips for stuffing pitas.

Grate the seeded cucumber and place in a clean towel or fine mesh strainer. Squeeze to remove as much moisture as possible (this prevents watery tzatziki).

In a bowl combine Greek yogurt, squeezed grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth. Taste and adjust salt, lemon, or dill as desired.

Cover and refrigerate for at least 20 minutes to let flavors meld. Tzatziki can be made up to 24 hours ahead; stir before serving.

Warm the pita: heat pitas in a dry skillet 30–60 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes. Warming makes them pliable for folding.

Build each gyro: spread about 2 tablespoons tzatziki down the center of a warmed pita. Add a generous portion of sliced gyro meat (about 4–5 ounces). Top with 2–3 tablespoons tomato slices, 2 tablespoons thinly sliced red onion, and a small handful of lettuce if using.

Add extra tzatziki on top and finish with a squeeze of lemon if desired. Fold pita around fillings and serve immediately.