Gyro Recipe

Prepare meat mixture

In a large bowl combine ground lamb and ground beef. Add grated onion (including juices), minced garlic, dried oregano, ground cumin, ground coriander, black pepper, kosher salt and red wine vinegar. Mix gently with your hands until just combined — avoid overmixing to keep meat tender. Cover and refrigerate at least 30 minutes or up to 2 hours to let flavors meld.

Form and cook

Divide mixture into 4 equal portions. Shape each portion into a thin, flat patty roughly the size of your pita or into elongated oval patties about 1/2 inch thick. Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil, swirling to coat. When oil is shimmering, add patties (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side, pressing gently to get even contact, until well browned and cooked through (internal temp 160°F/71°C). Transfer to a plate and let rest 3 minutes. If you prefer crisp edges, increase heat briefly 30–60 seconds per side at the end.

Prep cucumber

Grate the seeded English cucumber and place in a fine-mesh sieve or clean kitchen towel. Sprinkle a pinch of salt and press or squeeze to remove excess water. This prevents watery tzatziki.

Combine tzatziki

In a bowl, stir together Greek yogurt, the drained grated cucumber, minced garlic, lemon juice, chopped fresh dill, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt, lemon, or dill as desired. Chill at least 15 minutes for best flavor.

Warm the pita: heat pitas briefly in a dry skillet over medium heat, 30–45 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Assemble gyros: place a warmed pita on a work surface. Spread 1–2 tablespoons of tzatziki down the center. Add one gyro patty (or slice the patty and layer pieces), a few slices of tomato, some thin red onion, and a handful of shredded lettuce. Sprinkle with crumbled feta if using and drizzle a little olive oil and a squeeze of lemon wedge.

Serve: fold the pita around the filling and wrap in parchment or foil if desired. Serve immediately with extra tzatziki on the side.