Beef & Lamb Gyro Plate Recipe

Prepare and mix meat

Place ground beef and ground lamb in a large bowl. Add the finely grated onion (squeeze out excess liquid into a bowl and reserve if desired), minced garlic, cumin, oregano, coriander, paprika, black pepper, crushed red pepper flakes, kosher salt and 2 tablespoons olive oil. Mix thoroughly with your hands or a spoon until spices and onion are evenly distributed and the mixture becomes slightly sticky (about 2–3 minutes).

Chill

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld. Chilling also firms the mixture for easier slicing and shaping.

Cook the gyro meat

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil if the pan is dry. Form the meat into a loose, flat loaf or press into the skillet in a 1–1.5 inch thick layer. Cook without moving for 6–8 minutes until deeply browned on the bottom. Break the meat up with a spatula and continue to cook, pressing down and turning pieces so they brown on many sides, until fully cooked through (internal temperature 160°F / 71°C) and edges are crisp — about 8–10 more minutes. Alternatively, bake the meat mixture in a loaf pan at 375°F (190°C) for 30–40 minutes, then thinly slice or shred for serving.

Rest and slice

If you used a loaf method, let the cooked meat rest 5–10 minutes, then slice thinly. If pan-cooked and in pieces, transfer to a platter and keep warm.

Rinse the rice under cold water until water runs clear. In a medium saucepan, bring 2.75 cups water or broth, 1 tablespoon olive oil (or butter) and 0.5 teaspoon salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer gently for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in chopped parsley if using.

In a large bowl combine diced tomatoes, diced cucumber, sliced red onion, halved kalamata olives and chopped parsley. Add crumbled feta.

In a small bowl whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon dried oregano, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Pour dressing over salad and toss to combine. Taste and adjust seasoning.

Grate the cucumber and squeeze out excess liquid using a fine mesh sieve or clean kitchen towel until mostly dry (this prevents watery tzatziki). Combine the drained grated cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon chopped dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 0.5 teaspoon salt and 0.25 teaspoon black pepper in a bowl. Mix until smooth. Chill at least 15 minutes to let flavors meld.

Warm the pita: wrap pitas in foil and place in a 300°F (150°C) oven for 8–10 minutes or warm individually on a dry skillet 30–45 seconds per side until pliable and lightly charred.

Assemble plates: divide rice among 4 plates (about 3/4 cup cooked rice per serving). Add a generous portion of sliced/cooked gyro meat (about 200–225 g per serving) next to the rice. Spoon Mediterranean salad (about 3/4 cup) and 2 tablespoons tzatziki onto each plate. Place 1–2 warmed pitas on the side and garnish with lemon wedges and a drizzle of olive oil over the meat and salad if desired.

Serve immediately so the pita stays warm and meat remains crisp at the edges. Extra tzatziki can be offered on the side.