Gyro Sandwich Recipe

Prepare meat mixture

In a large mixing bowl combine ground lamb and ground beef. Add the grated onion (including its juices), minced garlic, dried oregano, ground cumin, dried thyme, ground coriander, salt, black pepper and red pepper flakes if using. Mix with your hands or a spoon until spices are evenly distributed but avoid overworking — about 1 minute of gentle mixing.

Shape and chill

Form the meat into a tight loaf or several flat oblong patties about 1/2–3/4 inch thick. Press firmly to eliminate excess air. Cover with plastic wrap and refrigerate for at least 30 minutes (this helps the loaf hold together and intensifies flavors).

Cook the meat

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. If cooking a single loaf, sear the loaf on all sides until deeply browned, about 3–4 minutes per side. Reduce heat to medium-low, cover, and cook until internal temperature reaches 160°F (71°C), another 6–10 minutes depending on size. If using patties, cook 3–4 minutes per side until browned and cooked through. Alternatively, you can slice the chilled loaf thinly and grill or broil slices until crisp on edges.

Rest and slice

Transfer meat to a cutting board, let rest 5 minutes, then thinly slice or crumble into bite-sized pieces suitable for stuffing into pita.

Prepare cucumber: grate the seeded cucumber onto a clean kitchen towel or paper towels, then squeeze or wring out as much moisture as possible. This keeps the tzatziki from becoming watery.

Mix sauce: in a bowl combine Greek yogurt, the drained grated cucumber, minced garlic, lemon juice, 1 teaspoon olive oil, chopped dill, salt and pepper. Stir until smooth. Taste and adjust seasoning or lemon as needed. Refrigerate at least 15 minutes to let flavors meld.

Warm bread: heat pita or gyro bread briefly. For stovetop, warm each side in a dry skillet 30–45 seconds per side over medium heat. For oven, wrap in foil and warm at 350°F (175°C) for 5–7 minutes.

Assemble: spread 1–2 tablespoons tzatziki onto the warm pita. Add a handful (about 3–4 oz) of sliced gyro meat. Top with shredded romaine, 2–3 tomato slices, some thin red onion slices and a sprinkle of feta if using. Squeeze a little lemon over the filling.

Wrap and serve: fold or wrap the pita around the filling and, if desired, toast the assembled sandwich in a hot skillet for 1 minute per side to seal and crisp slightly. Serve immediately with extra tzatziki on the side.