Name: Greek Cafe Grills Gyro Sandwich Package Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb ground lamb (or lamb-beef blend); 0.5 lb ground beef (if using blend; otherwise omit); 0.5 cup onion, finely grated; 2 tsp garlic, minced; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp olive oil (for skillet); 2 tbsp olive oil (for dressing); 1 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 4 each pita breads (6-inch or 8-inch); 1 cup tomato, thinly sliced; 0.5 cup red onion, thinly sliced; 2 cups shredded romaine lettuce; 1 cup Greek yogurt (full-fat); 0.5 cup cucumber, peeled, seeded and grated; 1 tsp garlic, minced; 1 tbsp fresh dill, chopped; 1 tsp olive oil; 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 4 cups mixed greens or chopped romaine (for Greek salad); 1 cup cucumber, diced (for salad); 1 cup cherry tomatoes, halved (for salad); 0.25 cup red onion, thinly sliced (for salad); 0.5 cup feta cheese, crumbled (for salad)

Method

Gyro Sandwich (meat, assembly, and dressing)

Prepare meat mixture

In a large bowl combine ground lamb (and beef if using), finely grated onion, minced garlic (2 tsp), dried oregano, ground cumin, ground coriander, 1 tsp salt and 1/2 tsp black pepper. Mix with your hands or a spatula until evenly combined but do not overwork the meat (about 30 seconds).

Form patties or logs

Divide the mixture into 8 even portions and form into thin oval patties (about 1/3-inch thick) or short logs. Cover and chill in the refrigerator for 15–20 minutes to firm up—this helps them hold together while cooking.

Cook meat

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add patties in a single layer (work in batches if needed). Cook 3–4 minutes per side until well-browned and cooked through (internal temperature 160°F / 71°C for mixed ground meat). Remove to a plate and tent with foil.

Make quick dressing for veggies

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar and 1 tablespoon lemon juice with a pinch of salt and pepper. Toss sliced tomatoes, 1/2 cup red onion and shredded romaine with the dressing. This keeps the sandwich filling bright and lightly dressed.

Warm pitas and assemble

Warm pitas in a dry skillet over medium heat 30–45 seconds per side or wrap in foil and heat in a 350°F / 175°C oven for 5 minutes. To assemble: open each pita pocket, spread 2–3 tablespoons tzatziki inside (see tzatziki directions), add shredded lettuce, a few slices of tomato and onion, and 2 meat patties per pita (or cut patties and stack to fit). Drizzle any extra tzatziki and fold or wrap in parchment if desired.

Tzatziki Sauce

Prepare cucumber: grate the peeled cucumber on the large holes of a box grater, then squeeze handfuls in a clean towel or paper towel to remove excess moisture until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained grated cucumber.

Combine ingredients: in a bowl mix 1 cup Greek yogurt, the drained grated cucumber, 1 tsp minced garlic, 1 tbsp chopped fresh dill, 1 tsp olive oil, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or dill to preference.

Chill: cover and refrigerate for at least 30 minutes to let flavors meld. Bring to near room temperature before serving if preparing well in advance.

Side - Greek Salad

Assemble salad: in a large bowl combine 4 cups mixed greens or chopped romaine, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup kalamata olives and 1/2 cup crumbled feta.

Dress salad: whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp dried oregano and 1/2 tsp kosher salt. Toss salad with dressing just before serving and adjust seasoning to taste.

Side - Fries (alternative)

Prep potatoes: wash and cut 1.25 lb russet potatoes into 1/4–1/2-inch thick sticks. Soak in cold water for at least 15 minutes (or up to 2 hours) to remove starch, then drain and pat very dry.

Cook fries (oven method): preheat oven to 425°F / 220°C. Toss dried potato sticks with 2 tbsp vegetable oil and 1 tsp salt. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, turning once, until golden brown and crisp. Season to taste and serve hot.

Cook fries (fry method): heat 2 inches of vegetable oil in a heavy pot to 350°F / 175°C. Fry potatoes in batches 3–4 minutes until golden and crisp. Drain on paper towels and season immediately with salt.