Gyros Recipe

Prepare and slice the meat

Trim excess fat from the lamb and slice the meat very thinly across the grain. If you can't slice thinly, partially freeze the meat for 30–45 minutes to firm it for thin slicing.

In a large bowl combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, black pepper and Greek yogurt (if using). Whisk until uniform.

Add the sliced lamb to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

When ready to cook, remove meat from fridge and let sit at room temperature 20–30 minutes. Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tsp olive oil and spread.

Cook the meat in batches in a single layer (do not overcrowd) for 3–5 minutes, stirring occasionally, until well browned and slightly crisped at edges. Transfer cooked meat to a plate and keep warm. Repeat with remaining meat.

Grate the cucumber and use a clean towel or fine mesh to squeeze out as much excess moisture as possible — this prevents a runny tzatziki.

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust seasoning. Chill for at least 30 minutes to allow flavors to meld.

Warm pitas: heat a dry skillet over medium heat or wrap pitas in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Lightly brush with 1 tsp olive oil if desired.

If you soaked the red onion, drain and pat dry. Arrange tomato slices, red onion, shredded lettuce, and crumbled feta on a board or bowls for assembly.

To assemble each gyro: lay a warm pita on a plate, spoon 3/4 cup of cooked lamb down the center, add 2–3 tbsp tzatziki (or to taste), top with tomato, a few rings of red onion, a handful of shredded lettuce, a sprinkle of feta and chopped parsley.

Fold the pita around the fillings (wrap in parchment or foil to help hold if serving to-go) and serve immediately while hot.