Gyro Platter, Lamb Recipe

Prepare Onion

Grate the half onion on the fine side of a box grater or pulse in a food processor. Place grated onion in a fine-mesh sieve or cheesecloth and press or squeeze to remove as much liquid as possible. Transfer the dry onion to a mixing bowl.

Mix Meat and Seasonings

Add ground lamb (and ground beef if using) to the bowl with the squeezed onion. Add minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, black pepper and kosher salt. Add egg white and bread crumbs. Using clean hands or a sturdy spoon, gently but thoroughly combine until evenly mixed. Avoid overworking; mix just until cohesive.

Form and Chill

Shape the mixture into a loaf about 8 inches long and 3–3.5 inches thick, or into a flattened log. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to overnight. Chilling helps the loaf hold together and improves slicing.

Cook the Gyro

Preheat oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Remove plastic and sear the loaf on all sides until nicely browned, about 2 minutes per side. Brush with remaining 1 tablespoon olive oil. Transfer skillet to the oven and roast until internal temperature reaches 160–165°F (71–74°C), about 20–25 minutes depending on thickness.

Rest and Slice

Remove skillet from oven and let the loaf rest 10 minutes. Transfer to a cutting board and slice thinly across the grain, about 1/8–1/4 inch thick. For a crisp finish, you may pan-fry slices in a hot skillet with a teaspoon of oil for 30–60 seconds per side before serving.

Prepare Cucumber: Finely grate the seeded cucumber and place in a clean towel or cheesecloth. Squeeze firmly to remove excess water (this prevents a watery tzatziki). Transfer to a small bowl.

Combine Ingredients: In a medium bowl, whisk Greek yogurt until smooth. Fold in the grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning. Refrigerate at least 30 minutes to let flavors meld.

Warm Pitas: Warm pita breads in a 350°F (175°C) oven for 5 minutes wrapped in foil, or heat briefly in a dry skillet until pliable and warm.

Prepare Salad: In a bowl combine romaine or mixed greens, sliced tomato, sliced red onion, kalamata olives, olive oil, red wine vinegar, salt and pepper. Toss lightly.

Assemble Platter: Arrange warmed pitas on the plate. Fan sliced gyro meat beside the pitas. Add a scoop (about 2–4 tablespoons) of tzatziki on the plate or spooned onto the pitas. Place the salad, crumbled feta, and lemon wedges next to the meat. Offer extra tzatziki and hot sauce on the side if desired.

Serve: Serve immediately while meat is warm. To eat, top pita with sliced gyro meat, a spoonful of tzatziki, salad and a squeeze of lemon; fold and enjoy.