Shawarma Gyro Pita Plate Recipe

Prepare the grated cucumber: place grated cucumber in a fine mesh sieve or clean kitchen towel, add a pinch of salt and press or squeeze to remove excess water. You should end with about 1/2 cup drained cucumber.

In a bowl combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, olive oil, chopped dill and mint (if using). Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate at least 20 minutes to let flavors meld. Taste and adjust salt/lemon before serving.

Make the marinade: in a medium bowl whisk together 1/2 cup plain yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp black pepper, 1 tsp kosher salt and 1/2 tsp Aleppo or red pepper flakes (if using).

Add the thinly sliced beef (about 1 lb) to the marinade and toss to coat thoroughly. Cover and marinate in the refrigerator at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes at room temperature.

Cook the beef: heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp oil to coat. Working in batches to avoid crowding, add marinated beef slices in a single layer and sear without moving for 30–60 seconds to develop color, then stir and continue cooking until browned and cooked through, about 3–5 minutes total depending on thickness. Remove cooked meat to a plate and keep warm. Repeat with remaining meat.

Optional finishing: if you want crispier edges, spread cooked meat on a rimmed baking sheet and place under a preheated broiler for 2–3 minutes, watching carefully until edges char slightly.

Quick-pickled red onion: place 1/2 thinly sliced red onion in a small jar. Heat 1/4 cup white wine vinegar (or apple cider vinegar) with 1/4 cup water, 1 tsp sugar and 1/2 tsp salt until sugar dissolves. Pour hot brine over onions, let cool to room temperature then refrigerate at least 15 minutes. Use about 1/2 cup pickled onion for the plate.

Assemble salad veg: toss shredded lettuce with 1 tsp olive oil, 1 tsp lemon juice and 1/4 tsp salt. Arrange sliced tomato, cucumber and a portion of the dressed lettuce on each plate. Top with a few pickled red onion slices and sliced pickles if using.

Warm the pita: heat a dry skillet over medium-high heat. Lightly brush each pita with a little butter or olive oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay soft.

Build each pita plate: place 1 warm pita on the plate. Spoon 3–4 tbsp of the herbed yogurt sauce onto the pita or plate. Pile about 1/4 lb (around 4 oz) of the cooked shawarma-spiced beef on top of the pita (divide cooked meat evenly across 4 servings). Add a handful of dressed lettuce, 2–3 tomato slices and a few cucumber slices. Scatter pickled red onion and sliced pickles. Sprinkle chopped parsley and a pinch of sumac over the meat for bright, tangy finish.

Serve: offer extra herbed yogurt sauce on the side and lemon wedges. Serve immediately while meat is hot and pita is warm.