Name: Louie's Pizzas Gyro Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 lbs ground lamb; 1 lbs ground beef; 0.5 cups onion, grated and excess liquid squeezed out; 3 tsp garlic, minced; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1.5 tsp salt; 2 tbsp fresh parsley, finely chopped; 1 each egg; 0.5 cups bread crumbs (plain); 2 tbsp olive oil (for searing); 1 cups Greek yogurt (full-fat); 0.5 cups cucumber, seeded and grated, excess liquid squeezed; 1 tsp garlic, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 6 each pita rolls or flatbreads (warm); 2 each tomato, thinly sliced; 1 each red onion, thinly sliced; 2 cups shredded lettuce; 1 tsp olive oil (optional drizzle); 2 each lemon wedges; 0 to taste extra salt and pepper

Method

Gyro Meat

Prepare and mix

In a large bowl combine ground lamb and ground beef. Add the grated onion (with excess moisture squeezed out), minced garlic, dried oregano, ground cumin, ground coriander, black pepper, salt, chopped parsley, egg, and bread crumbs. Mix gently but thoroughly until evenly combined — avoid overworking the meat to keep the mixture tender.

Form and chill

Shape the meat mixture into a tight loaf or into two smaller loaves. Wrap in plastic wrap or place in a covered container and refrigerate for at least 1 hour (or up to overnight). Chilling firms the mixture so it slices cleanly.

Cook

Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the meat loaf on all sides until browned, about 2–3 minutes per side, to develop color and flavor. Transfer the loaf to a baking dish and roast in the oven until the internal temperature reaches 160°F (71°C), about 25–35 minutes depending on size. Remove and let rest 10 minutes.

Slice thinly

After resting, use a sharp knife to slice the meat loaf as thinly as possible. For a more authentic shave, you can chill briefly until firmer and then slice thin; alternatively you may chop thin slices into smaller strips for easier rolling.

Tzatziki Sauce

While the meat chills or roasts, prepare the tzatziki. In a bowl combine Greek yogurt, grated and drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth. Taste and adjust seasoning. Chill in refrigerator for at least 20 minutes to allow flavors to meld.

To Serve

Warm the pita or flatbreads briefly in a dry skillet or wrapped in foil in a low oven until pliable, about 2–3 minutes per side in a skillet or 5–7 minutes in a 300°F oven.

Assemble: place a warm pita on a plate. Spread 1–2 tablespoons tzatziki down the center. Add a handful of shredded lettuce, a few slices of tomato, and a few rings of thinly sliced red onion. Pile 3–4 ounces (by volume) of the thinly sliced gyro meat on top. Drizzle a little olive oil and squeeze a lemon wedge over the filling if desired. Add extra salt and pepper to taste.

Roll or fold the pita around the filling, wrap in parchment or foil for serving if desired. Serve immediately with remaining tzatziki on the side.

Storage: Refrigerate leftover sliced gyro meat in an airtight container for up to 3 days. Reheat gently in a skillet or oven. Tzatziki keeps for 3–4 days refrigerated.