Grilled Gyro Wrap * Recipe

Make the marinade and mix

In a large bowl combine olive oil, grated onion (with its liquid), minced garlic, dried oregano, cumin, coriander, smoked paprika, salt, black pepper and red wine vinegar. Whisk briefly to emulsify.

Add ground lamb and ground beef to the bowl. Use your hands or a spatula to mix gently until seasonings are evenly distributed — avoid overworking to keep the final texture tender. Cover and refrigerate for at least 30 minutes; up to 4 hours for deeper flavor.

Forming and cooking: divide the mixture into two equal portions. For a quick approach, shape each portion into a flat oblong patty about 1/2 inch thick (gyro-style). Alternatively, you can loosely press the meat onto a skewer or skewer-wrap for grilling. Brush both sides lightly with extra olive oil.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Cook patties 3–4 minutes per side until a thermometer reads 160°F (71°C) in the center and outside is nicely browned. If using a grill skewer/vertical method, rotate to brown all sides evenly. Remove from heat and let rest 5 minutes, then thinly slice or crumble meat for assembly.

While meat marinates, prepare tzatziki. Place the grated cucumber in a small bowl or clean kitchen towel and squeeze out excess moisture until mostly dry.

In a separate bowl combine Greek yogurt, drained grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt and pepper. Stir until smooth, taste and adjust salt/lemon as needed. Chill until ready to use.

Prepare vegetables: thinly slice tomato and red onion, shred romaine, and optionally slice cucumber. If onion is sharp, soak slices in cold water 5 minutes then drain to mellow flavor.

Warm pitas briefly on the grill or in a dry skillet (30–60 seconds per side) until pliable and lightly charred. Wrap in a clean towel to keep warm.

Assemble wraps: spread about 2 tablespoons tzatziki down the center of each warm pita. Top with half the sliced grilled meat, then add tomato, red onion, cucumber, shredded romaine and a sprinkle of crumbled feta if using.

Finish with an optional drizzle of hot sauce or harissa, a squeeze of lemon, and a light drizzle of olive oil. Fold or roll pita to enclose filling and serve immediately.