Deal Two Lamb Gyro Platter & 2 Cans Drinks Recipe

Prepare meat mixture

In a large mixing bowl combine the ground lamb and ground beef. Add the grated, squeezed onion and minced garlic.

Add dried oregano, cumin, coriander, black pepper, kosher salt, and red pepper flakes (if using). Drizzle in 1 tablespoon olive oil. Mix thoroughly with your hands or a spoon until evenly combined and sticky — this helps the mixture hold together when cooked. For best texture chill for 30 minutes if time allows.

Form and cook

Divide the meat into two equal portions. Shape each portion into a compact oval or log about 1 inch thick to simulate gyro slices. Heat a large skillet or grill pan over medium-high heat and add a light brush of oil. Cook each patty or log 4–6 minutes per side, pressing gently, until well browned and cooked through (internal temperature 160°F / 71°C). Alternatively, for a more authentic thin shaved texture, press the meat into a thin oval on a rimmed baking sheet and broil 5–8 minutes per side until edges are crisp, then slice thinly.

Make tzatziki

Place the grated, drained cucumber in a small bowl. Add the Greek yogurt, chopped dill, lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Stir until combined. Taste and adjust lemon, salt or dill. Chill while the meat finishes cooking to allow flavors to meld.

Prep vegetables

Thinly slice the tomato and red onion. If onion is strong, soak slices in cold water 5–10 minutes and drain. Tear or chop the romaine/mixed greens and set aside. Warm the pickled peppers if desired.

Warm bread

Brush each pita lightly with 1/2 tablespoon olive oil (total 1 tablespoon for both). Warm in a dry skillet over medium heat 30–60 seconds per side until pliable and lightly browned, or heat in a 350°F (175°C) oven for 3–5 minutes.

Assemble each platter

Place one warmed pita on each plate. Spread 2–3 tablespoons tzatziki onto each pita. Top with half of the cooked gyro meat on each (roughly 2/3 lb meat per pita). Add sliced tomato, red onion, a handful of shredded greens, and pickled peppers if using. Sprinkle 1 tablespoon crumbled feta over each. Fold or leave open-faced as desired.

Serve

Garnish with lemon wedges and serve each platter with a can of cold soft drink. Provide extra tzatziki on the side. Estimated serving: two hearty gyro platters, each with a drink.