Gyro Recipe

Prepare onion

Grate the onion finely, place it in a fine mesh strainer or clean towel, press or squeeze to remove excess liquid. This prevents a soggy mixture.

In a large bowl combine ground beef and ground lamb. Add the drained grated onion, minced garlic, breadcrumbs, beaten egg and 1 tablespoon olive oil.

Add dried oregano, ground cumin, ground coriander, ground black pepper, ground cinnamon and 1 teaspoon salt. Mix gently but thoroughly with your hands until evenly combined. Overworking will make the meat dense—mix until uniform.

Cover the mixture and refrigerate for at least 1 hour, or up to 4 hours to let the flavors develop. If you can, refrigerate overnight.

Preheat a grill or cast-iron skillet to medium-high (about 400°F / 200°C). If using a vertical rotisserie or broiler, preheat accordingly.

Form the meat into patties or oblong logs about 1/2–3/4 inch thick. For traditional gyro, pack the meat tightly onto a skewer or form a loaf; for pan/grill cooking, make patties.

If grilling, brush patties/logs lightly with oil. Cook 3–5 minutes per side for patties until nicely charred and internal temperature reaches 160°F (71°C). If using oven/broiler or vertical spit, cook until evenly browned and cooked through, then let rest 5 minutes. Slice thinly against the grain.

While meat rests, prepare tzatziki. Place the grated cucumber in a towel or strainer and squeeze out as much moisture as possible.

In a small bowl combine Greek yogurt, drained grated cucumber, 1 minced garlic clove, chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as needed. Refrigerate until ready to serve.

Warm the pita: brush lightly with 1 teaspoon olive oil and warm on the grill or in a dry skillet for about 30–60 seconds per side until pliable and lightly charred.

Thinly slice the rested gyro meat. Divide meat evenly among 4 pitas.

Top each with about 2–3 tablespoons tzatziki (adjust to taste), sliced tomato, thinly sliced red onion and shredded lettuce if using.

Serve each gyro with a lemon wedge for squeezing and extra tzatziki on the side.