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Gyro Pita Wrap &tzatziki Recipe

Name: Gyro 101 - Scottsdales Gyro Pita Wrap &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; 3 count garlic cloves, minced; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs red wine vinegar; 1 tbs olive oil (for pan); 1 cup Greek yogurt (full fat); 0.5 cup cucumber, seeded and grated; 1 count garlic clove, minced; 1 tbs fresh dill, chopped; 1 tbs lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 count pita breads (6-8 inch); 1 count tomato, thinly sliced; 0.5 count red onion, thinly sliced; 2 cups shredded lettuce (romaine or iceberg); 0.25 cup feta cheese, crumbled (optional); 1 tbs fresh parsley, chopped (optional); 2 count lemon wedges

Inspired by Gyro 101 - Scottsdale

Time1h

Serves4

Make Gyro Pita Wrap &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

3 count Garlic cloves, minced

1 tsp Dried oregano

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs red wine vinegar

1 tbs olive oil (for pan)

Tzatziki Sauce

1 cup Greek yogurt (full fat)

1/2 cup cucumber, seeded and grated

1 count garlic clove, minced

1 tbs fresh dill, chopped

1 tbs ReaLemon lemon juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Wraps & Toppings

4 count pita breads (6-8 inch)

1 count tomato, thinly sliced

1/2 count Red onion, thinly sliced

2 cups shredded lettuce (romaine or iceberg)

1/4 cup feta cheese, crumbled (optional)

1 tbs fresh parsley, chopped (optional)

2 count lemon wedges

Method

Gyro Meat

Prepare onion

Finely grate or process 1/2 cup onion until very fine. Place grated onion in a fine mesh sieve or cheesecloth and squeeze or press to remove excess moisture; this prevents soggy meat.

Mix meats and seasonings

In a large bowl, combine ground lamb, ground beef, squeezed grated onion, minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, black pepper and 1 tablespoon red wine vinegar. Mix with your hands or a sturdy spoon until spices are evenly distributed and mixture becomes slightly tacky (about 1–2 minutes). Do not overwork.

Shape and chill

Form the meat into a flat loaf or an even 1-inch thick patty (or several smaller patties) so it cooks evenly. Wrap in plastic and refrigerate for at least 30 minutes to let flavors meld and to firm the meat for slicing.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. If using a loaf, sear the flat sides 3–4 minutes until well browned, then reduce heat to medium and continue cooking, flipping as needed, until internal temperature reaches 160°F (71°C) and meat is cooked through (about 8–12 minutes total for patties; longer for a loaf). If cooking smaller patties, cook 3–4 minutes per side until browned and cooked through. Break larger pieces into thin slices with a spatula while cooking to mimic traditional gyro strips.

Rest and slice

Transfer cooked meat to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized strips. Keep warm until assembling wraps.

Tzatziki Sauce

Prepare cucumber: Grate the seeded cucumber on the large holes of a box grater. Place grated cucumber in a clean towel or fine mesh sieve and squeeze out as much liquid as possible (important to avoid watery tzatziki). Measure about 1/2 cup drained grated cucumber.

Combine ingredients: In a medium bowl, stir together 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and well combined.

Chill: Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let flavors meld. Taste before serving and adjust salt, lemon or dill as desired.

Assemble Wraps

Warm pitas: Warm pita breads 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 5–7 minutes, or microwave covered for 20 seconds.

Layer: Place a warmed pita on a plate. Spread 2–3 tablespoons of tzatziki down the center of the pita. Add a generous 3–4 ounces (about 1/2 to 3/4 cup) of sliced gyro meat on top of the sauce.

Add toppings: Top the meat with shredded lettuce, 2–3 tomato slices, a few red onion slices, and a sprinkle of crumbled feta and chopped parsley if using. Squeeze a small wedge of lemon over the filling if desired.

Fold and serve: Fold the pita over the filling like a wrap or roll and secure with foil or parchment for easier eating. Serve immediately with extra tzatziki on the side.