Lamb Gyro Recipe

Prepare onion

Grate 1/2 cup onion and squeeze out excess liquid using your hands or a fine sieve. This prevents the meat from becoming too wet.

In a large bowl combine ground lamb, ground beef, grated onion, 2 tsp minced garlic, oregano, cumin, coriander, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Mix with your hands until just combined — avoid overworking to keep the meat tender.

Form the mixture into small patties or thin logs about 1/2-inch thick to cook evenly (this mimics sliced gyro meat).

Heat 1 tbs olive oil in a large skillet over medium-high heat. When shimmering, add patties/logs in a single layer without crowding. Cook 3–4 minutes per side until well browned and cooked through (internal temp ~160°F/71°C). Work in batches if needed.

Remove meat to a plate and let rest 5 minutes, then thinly slice or crumble into bite-sized pieces for assembling gyros.

Grate the cucumber, then place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible (about 2–3 tablespoons).

In a bowl combine 1 cup Greek yogurt, grated cucumber, 1 tsp minced garlic, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth.

Taste and adjust seasoning — add more lemon or salt if needed. Refrigerate for at least 15 minutes for flavors to meld (can be made up to 1 day ahead).

Thinly slice the tomato and red onion. Shred the lettuce and slice the pickles. Keep chilled until ready to assemble.

If you prefer milder onion, toss the sliced red onion with a pinch of salt and 1 tsp vinegar or lemon juice and let sit 5–10 minutes, then drain.

Warm the pita: heat a dry skillet over medium heat and warm each pita 30–45 seconds per side until pliable and lightly toasted, or brush with a little butter/olive oil and warm in a 350°F (175°C) oven for 5 minutes.

Place a warmed pita on a plate. Spread about 2 tablespoons of tzatziki down the center of the pita.

Top with about 1/4 of the sliced gyro meat (roughly 4 oz), then add 1/2 cup shredded lettuce, 2–3 tomato slices, a spoonful of sliced red onion, and 2 tablespoons sliced pickles.

Drizzle an additional teaspoon of tzatziki over the top if desired. Fold or roll the pita around the fillings and serve immediately. Repeat to make 4 gyros.