Name: Greek Cafes Gyro Plate Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb ground lamb; 0.5 lb ground beef; 0.5 cup onion, finely grated (with liquid); 2 tsp garlic, minced; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp dried rosemary, crushed; 1 tsp smoked paprika; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 1 tbsp olive oil (for pan); 1 cup Greek yogurt (full-fat); 0.5 cup cucumber, seeded and finely grated; 1 tsp garlic, minced; 2 tbsp fresh dill, chopped; 1 tbsp fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 each pita bread (6-inch or 8-inch); 1 each tomato, thinly sliced; 0.5 each red onion, thinly sliced; 1 cup lettuce (romaine or iceberg), shredded; 2 each lemon wedges; 1 tsp olive oil (for drizzling)

Method

Gyro Meat

Prepare and combine

Place ground lamb and ground beef in a large bowl. Add the finely grated onion (including the liquid), minced garlic, dried oregano, ground cumin, ground coriander, crushed rosemary, smoked paprika, salt, and black pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed and mixture becomes slightly tacky, about 2–3 minutes.

Chill (optional but recommended)

Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours) to allow flavors to meld and the mixture to firm up for easier slicing.

Form and cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. If making a loaf-style gyro, press the meat into a compact oval or log about 1 inch thick; alternatively, form small patties for quicker cooking. For patties: cook 3–4 minutes per side until browned and cooked through (internal temp 160°F/71°C). For a loaf: brown on all sides (about 3 minutes per side), then reduce heat to medium-low, cover and cook 8–10 minutes more, turning once, until internal temp reaches 160°F/71°C. Remove from pan and let rest 5 minutes, then slice thinly against the grain.

Crisp for serving

Return sliced meat to the hot skillet in a single layer for 1–2 minutes per side to get crisp edges and rewarm. Transfer to a plate and keep warm while preparing plates.

Tzatziki Sauce

Prepare cucumber: grate the seeded cucumber and place in a fine sieve or cheesecloth. Sprinkle with a pinch of salt and press or squeeze to remove excess moisture until fairly dry (important to avoid watery sauce).

Mix sauce: in a bowl combine Greek yogurt, the drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon, or dill as desired.

Chill: cover and refrigerate the tzatziki at least 15 minutes (30 preferred) to let flavors meld. Stir before serving.

To Serve

Warm pitas: wrap pitas in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or heat briefly in a dry skillet 30–45 seconds per side until pliable and lightly toasted.

Assemble plates: place warmed pitas on each plate. Layer shredded lettuce, 3–4 slices of tomato, and a few rings of red onion. Pile sliced gyro meat beside or on the pita. Spoon 2–3 tablespoons tzatziki on the side (or inside the pita if making sandwiches). Drizzle a little olive oil over vegetables and squeeze a lemon wedge over the meat if desired.

Serve: provide extra tzatziki and lemon wedges at the table. Serve immediately while meat is warm and pitas are soft.