Gyro Recipe

Prepare meat mixture

In a bowl combine ground lamb, ground beef (if using), minced garlic, finely grated onion (squeeze out excess moisture), oregano, cumin, ground coriander, black pepper, and kosher salt. Mix with your hands or a spoon until evenly distributed but do not overwork — about 30 seconds of mixing.

Form and cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Shape the meat into a single large patty about 1/2–3/4 inch thick or form into smaller patties for quicker cooking. Place in the hot skillet and sear without moving for 3–4 minutes until browned, then flip and cook another 3–4 minutes until internal temperature reaches 160°F (71°C) and meat is cooked through. If using a large patty, break into strips with a spatula and toss to finish cooking and crisp the edges for 1–2 minutes. Transfer to a plate and tent with foil to rest 3 minutes.

While the meat cooks, make the quick tzatziki. In a small bowl combine Greek yogurt, grated cucumber (squeezed), minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Stir until smooth and taste; adjust salt, lemon, or garlic to preference. Keep chilled until assembly.

Prepare vegetables: thinly slice the tomato and red onion. If you prefer a milder onion flavor, soak the onion slices in cold water for 5 minutes then drain and pat dry. Crumble the feta and chop the parsley. Have lemon wedges ready.

Warm pitas: heat a separate dry skillet over medium heat or use the oven/toaster. Brush each pita lightly with butter or olive oil and warm 30–45 seconds per side in the skillet until pliable and slightly toasted. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Assemble gyros: spread about 1 tablespoon tzatziki down the center of each warmed pita. Add half the cooked meat (about 8 ounces total meat per two pitas, adjust if you made smaller patties) divided between pitas, top with sliced tomato, red onion, 1 tablespoon crumbled feta per pita, and sprinkle with chopped parsley. Add a squeeze of lemon and optional hot sauce or Aleppo flakes to taste. Fold or roll and serve immediately.