Gyro Sandwich Recipe

Prepare meat mixture

In a large bowl combine the ground lamb and ground beef. Add the grated, well-drained onion, minced garlic, oregano, cumin, coriander, thyme (or marjoram), kosher salt, and black pepper. Use your hands to mix gently but thoroughly until evenly combined. Avoid overworking the meat to keep the texture tender.

Form patties or logs

Divide the mixture into 8 equal portions and shape into thin patties about 1/2 inch thick or into flattened logs about 4 inches long and 1/2 inch thick. Chilled patties will hold their shape better.

Cook meat

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil. When hot, add patties in a single layer without crowding. Cook 3–4 minutes per side until well-browned and an instant-read thermometer reads 160°F (71°C). If using logs, press gently with a spatula and cook similarly. Work in batches if needed. Transfer cooked meat to a plate and let rest 5 minutes, then thinly slice or chop for assembly.

While meat cooks, prepare tzatziki. Place the grated cucumber in a fine mesh sieve or cheesecloth and press out excess liquid (or squeeze with paper towels). In a medium bowl combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Stir until smooth. Taste and adjust salt or lemon. Refrigerate until ready to serve to let flavors meld (at least 10 minutes).

Warm the pita or flatbreads briefly: heat a dry skillet over medium and warm each pita 30–60 seconds per side until pliable and slightly charred in spots, or wrap in foil and warm in a 350°F (180°C) oven for 5–8 minutes.

Assemble sandwiches: lay a warm pita on a plate. Spread 1–2 tablespoons tzatziki down the center. Add a handful (about 3–4 oz) of sliced gyro meat, top with shredded lettuce, 2–3 tomato slices, a few rings of red onion, and a sprinkle of crumbled feta if using. Add hot sauce or harissa to taste.

Fold or roll the pita to enclose the fillings. If desired, wrap in parchment to hold. Serve immediately while meat is warm and tzatziki is chilled.