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Gyro Pita Plate & Tzatziki Recipe

Name: Gyro 101 - Scottsdales Gyro Pita Plate & Tzatziki 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 and squeezed dry; 2 cloves garlic, minced; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 tbs red wine vinegar; 1 tbs olive oil (for pan); 1 cup Greek yogurt (full-fat); 0.5 cup English cucumber, grated and excess water squeezed out; 1 clove garlic, minced; 1 tbs fresh dill, chopped; 1 tsp fresh lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 each pita breads (6-inch); 1 each tomato, thinly sliced; 0.5 each red onion, thinly sliced; 2 cups lettuce leaves (Romaine or mixed), chopped; 0.25 cup feta cheese, crumbled (optional); 2 each lemon wedges (for serving); 1 tsp olive oil (for dressing); 0.5 tsp red wine vinegar (for dressing); 0.25 tsp salt (for salad); 0.25 tsp black pepper (for salad)

Inspired by Gyro 101 - Scottsdale

Time1h

Serves4

Make Gyro Pita Plate & Tzatziki Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Gyro Meat

1 lb ground lamb

1/2 lb ground beef

1/2 cup onion, finely grated and squeezed dry

2 cloves Garlic, minced

1 tsp Dried oregano

1/2 tsp Ground cumin

1/4 tsp Ground coriander

1/2 tsp ground black pepper

1 tsp kosher salt

1 tbs red wine vinegar

1 tbs olive oil (for pan)

Tzatziki Sauce

1 cup Greek yogurt (full-fat)

1/2 cup English cucumber, grated and excess water squeezed out

1 clove Garlic, minced

1 tbs fresh dill, chopped

1 tsp fresh lemon juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Salad & Pita

4 each pita breads (6-inch)

1 each tomato, thinly sliced

1/2 each Red onion, thinly sliced

2 cups lettuce leaves (Romaine or mixed), chopped

1/4 cup feta cheese, crumbled (optional)

2 each lemon wedges (for serving)

1 tsp olive oil (for dressing)

1/2 tsp red wine vinegar (for dressing)

1/4 tsp salt (for salad)

1/4 tsp black pepper (for salad)

Method

Gyro Meat

Combine and chill

In a large bowl combine ground lamb and ground beef. Add the finely grated and squeezed-dry onion, minced garlic, dried oregano, ground cumin, ground coriander, black pepper, kosher salt and red wine vinegar. Mix gently until just combined — overworking will make the meat dense. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors meld.

Form and cook

After chilling, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Form the meat mixture into a single compact log or flatten into a thick patty for quicker cooking. If using a log, slice thinly as it cooks; if using patties, cook like burgers. Cook until well browned and cooked through, about 4–6 minutes per side for patties, or 8–10 minutes total if cooking slices from a log. Break cooked meat into bite-size strips with a spatula. Adjust seasoning with a pinch of salt and pepper if needed. Keep warm.

Tzatziki Sauce

Prepare cucumber

Grate the English cucumber, then place grated cucumber in a fine sieve or clean towel and press or squeeze to remove as much liquid as possible. This prevents a watery tzatziki.

Mix sauce

In a medium bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt and black pepper. Stir until smooth and taste; adjust salt, lemon or dill to preference. Refrigerate at least 30 minutes for flavors to develop. Keeps well up to 3 days refrigerated.

Salad & Pita

Prepare salad and warm pita

Toss chopped lettuce, sliced tomato and sliced red onion in a bowl with 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Warm pita breads for 30–60 seconds in a hot dry skillet or wrap in foil and heat at 350°F (175°C) for 5–8 minutes until pliable.

Assemble plates

To build each pita plate: place a warmed pita on the plate or halve the pita. Spoon a generous portion of gyro meat onto the pita or next to it on the plate. Add dressed salad, tomato slices, red onion and sprinkle with crumbled feta if using. Dollop 2–3 tablespoons of tzatziki over the meat and salad, and serve lemon wedges alongside to squeeze over. Serve immediately.