Gyro Recipe

Prepare onion

Peel and coarsely grate one medium onion into a bowl (about 1 cup). Press the grated onion with paper towels or a clean kitchen towel to remove excess moisture, reserving the juice for the meat mixture.

Mix meat and seasonings

In a large mixing bowl combine ground lamb (500 g) and ground beef (250 g). Add the grated onion (with most moisture removed), 3 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground black pepper, and 1.5 tsp salt. Add 1 tbsp lemon juice and 1 tbsp olive oil. If the mixture feels dry, add up to 2 tbsp reserved onion juice or water. Mix thoroughly with your hands or a spoon until the spices and aromatics are evenly distributed and the mixture becomes slightly tacky (about 2–3 minutes).

Chill to develop flavor

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight to let flavors meld.

Form and cook

When ready to cook, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Shape the meat mixture into a tight loaf or flattened patties (2–3 cm thick) or cook loose crumbles for faster cooking. For a loaf or thick patties: sear 3–4 minutes per side until well browned, then reduce heat to medium and continue cooking until internal temperature reaches 72°C (160°F), about 8–12 more minutes depending on thickness—slice thinly against the grain to resemble gyro meat. For loose crumbles: cook, stirring and breaking up the meat, until browned and cooked through, about 8–10 minutes. Transfer cooked meat to a plate and tent with foil to rest 5 minutes.

Prepare cucumber: peel, halve lengthwise and scoop out seeds if watery. Grate cucumber and place in a fine mesh sieve or cheesecloth. Sprinkle with a pinch of salt and press or squeeze to remove excess liquid until only a few tablespoons remain (about 5 minutes).

Mix tzatziki: In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon or dill. Chill at least 30 minutes to let flavors meld before serving.

Prepare toppings: Thinly slice 1 tomato and half a red onion into rings. Shred lettuce if using and crumble feta if using. Warm pita breads briefly: wrap in foil and heat in a 180°C/350°F oven for 5–8 minutes, or warm directly on a grill or skillet for 30–60 seconds per side until pliable and lightly charred.

Assemble gyros: Spread 1–2 tbsp of tzatziki down the center of each warmed pita. Add a generous portion of sliced or crumbled gyro meat (about 150–175 g per pita). Top with tomato slices, red onion rings, a small handful of shredded lettuce, and a sprinkle of feta if desired. Drizzle a little extra virgin olive oil and squeeze a lemon wedge over the filling to brighten flavors.

Serve immediately while meat is hot and pita is warm. Leftover cooked meat keeps refrigerated in an airtight container for up to 3 days and reheats well in a skillet or oven. Tzatziki will keep up to 3 days refrigerated; stir before serving.