Kafta Gyro Recipe

Make meat mixture

In a large bowl, combine ground beef and ground lamb. Add grated onion, chopped parsley, minced garlic, cumin, allspice, cinnamon, salt, and black pepper. Mix gently with your hands until spices and aromatics are evenly distributed, taking care not to overwork the meat (about 1–2 minutes). Chill 10 minutes to firm slightly if mixture feels very soft.

Form kafta

Divide the mixture into 4 equal portions (about 125 g each). If using skewers, wet hands slightly and mold each portion around a flat metal or soaked wooden skewer to form a long sausage shape about 5–6 inches long. If not skewering, form into flattened logs or patties to fit the pita.

Cook kafta

Heat a grill pan or skillet over medium-high heat and brush with 1 tbs olive oil. Cook the kafta skewers 3–4 minutes per side, turning gently, until well browned and an instant-read thermometer registers 160°F (71°C) for ground beef/lamb mixture. Alternatively, broil on high 4–5 minutes per side or grill over medium heat until cooked through. Remove from heat and let rest 3 minutes.

Whisk together tahini, Greek yogurt, lemon juice, olive oil, minced garlic, salt, and 2 tbs water in a bowl until smooth. If too thick, add additional water 1 tsp at a time until you reach a creamy, pourable dressing consistency. Taste and adjust salt or lemon.

In a separate bowl, toss shredded cabbage, grated carrot, and chopped parsley. Add the tahini dressing and toss to coat evenly. Refrigerate while you cook the kafta to let flavors meld.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes and 1/4 cup water. Season with cumin, smoked paprika, sugar, salt, and pepper. Simmer gently 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until serving.

Warm pita breads briefly on the grill pan or in a dry skillet 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes.

To assemble each Kafta Gyro: place a warmed pita on a plate, add about 1/2 cup shredded romaine. Place one kafta (skewer removed, if used) in the center, top with 2–3 tbs tahini salad, 1–2 tbs tomato sauce, a few pickle slices, and tomato slices. Add extra tahini or yogurt if desired and finish with a squeeze of lemon.

Fold the pita around the fillings and serve immediately. Leftover components can be stored separately in the refrigerator for up to 2 days (meat) and 3 days (sauce/dressing).