Gyro Recipe

Prepare onion and garlic

Finely grate or very finely mince 1/2 small onion. Mince 3 garlic cloves. Place onion and garlic in a small bowl and squeeze out excess moisture from the grated onion using a towel or paper towel; this reduces sogginess in the meat.

Combine meat and seasonings

In a large bowl, add 1 lb ground lamb and 1 lb ground beef. Add the squeezed onion and minced garlic, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp smoked paprika, 1.5 tsp salt, and 3/4 tsp black pepper.

Bind and rest

If using, add 1 beaten egg and 1/4 cup breadcrumbs to help bind. Mix gently but thoroughly with your hands or a spoon until evenly combined — avoid overworking to keep the meat tender. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.

Shape and cook

Preheat oven to 375°F (190°C). Lightly oil a rimmed baking sheet or line with foil. Spread the meat mixture into a compact loaf about 1.5 inches thick or press into a shallow baking tray to create an even layer for faster cooking. Bake 25–30 minutes until internal temperature reaches 160°F (71°C). For a more authentic charred edge, after baking you can slice thinly and pan-sear the slices in a hot skillet with 1 tsp olive oil for 1–2 minutes per side until browned.

Slice thinly

Allow the cooked meat to rest 5 minutes. Using a sharp knife, slice the loaf or layer as thin as possible (very thin strips mimic gyro shaved meat). Keep warm while finishing other components.

Prepare cucumber: peel and seed 1/2 cup worth of cucumber, then finely grate. Squeeze out excess liquid using your hands or a towel until fairly dry (this prevents watery sauce).

Mix sauce: In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon, or dill as needed. Refrigerate at least 20 minutes to let flavors marry. Sauce can be made a day ahead.

Warm pitas: Lightly warm 4 pita breads in a dry skillet over medium heat, wrapped in foil in a 300°F (150°C) oven for 5–8 minutes, or briefly in a microwave covered with a damp paper towel so they’re pliable.

Prepare vegetables: Thinly slice 1 tomato and 1/2 onion. If you prefer milder onion, soak slices in cold water for 5 minutes then drain and pat dry.

Assemble gyros: Open a warm pita and spread 2–3 tbsp tzatziki across the center. Add a handful of shredded lettuce (optional), a few slices of tomato and onion, and top with a generous portion of the thinly sliced meat (about 6 oz per pita). Sprinkle with chopped parsley or extra dill.

Finish and serve: Drizzle extra tzatziki if desired and serve with lemon wedges to squeeze over the filling. Serve immediately while the meat is warm.