Gyro Recipe

Prepare onion

Grate 1/2 cup onion and place in a fine mesh strainer. Press or squeeze firmly to remove excess moisture — this prevents the meat from becoming soggy.

Soak breadcrumbs

Combine breadcrumbs and 3 tablespoons milk in a bowl; let sit 5 minutes until absorbed.

In a large bowl, add ground lamb, ground beef, squeezed grated onion, soaked breadcrumbs, 1 beaten egg, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon dried thyme, 1 teaspoon black pepper and 1 1/2 teaspoons kosher salt. Mix thoroughly until homogeneous but do not overwork — use your hands or a paddle and combine about 1–2 minutes.

Form and chill: Shape the meat mixture into a tight loaf or oval (about 8–9 inches long and 3–4 inches wide, roughly 1.5–2 inches high). Wrap loosely in plastic wrap and refrigerate at least 1 hour (or up to overnight) to firm and allow flavors to meld.

Cook: Remove loaf from fridge. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the meat loaf seam-side down and sear until browned, about 4–5 minutes. Reduce heat to medium-low, cover partially, and continue cooking, turning occasionally, until internal temperature reaches 160°F (71°C), about 20–25 minutes depending on thickness. Alternatively, slice thinly and cook in batches for crisp edges.

Slice: Let the loaf rest 5 minutes, then thinly slice meat against the grain into shavings resembling gyro slices. If desired, return slices to skillet and briefly sear to crisp edges, 1–2 minutes.

Prepare cucumber: Grate cucumber, place in a clean kitchen towel or fine mesh strainer, and squeeze or press to remove as much liquid as possible (about 2–3 tablespoons).

Combine: In a bowl, mix 1 cup Greek yogurt, 1/2 cup grated & drained cucumber, 1 teaspoon minced garlic, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust salt or lemon if needed.

Chill: Refrigerate tzatziki at least 30 minutes to let flavors blend. Stir before serving.

Warm the pitas: Wrap pitas in foil and warm in a 350°F (175°C) oven for 5–8 minutes or heat individually in a dry skillet 30–45 seconds per side until pliable and warm.

Prepare toppings: Thinly slice tomato and white onion. Keep slices ready.

Assemble gyros: Place a warm pita on a plate. Spread 1–2 tablespoons tzatziki down the center of each pita, add a generous portion of sliced gyro meat (about 4–6 oz or to taste), top with 2–3 tomato slices and a few rings of white onion. Spoon extra tzatziki over the top and sprinkle with chopped parsley if using.

Serve: Fold or roll the pita around the filling and serve immediately while meat is warm. Note: consuming undercooked meat carries risk; ensure meat reaches 160°F (71°C).