Beef & Lamb Gyro Sandwich Recipe

Prepare aromatics

Peel and finely grate the onion, then squeeze out excess moisture in a clean kitchen towel or paper towels. Finely mince the garlic. This prevents excess water in the meat and helps bind the mix.

Combine ingredients

In a large bowl combine ground beef and ground lamb. Add the grated onion, minced garlic, breadcrumbs, milk, egg, salt, pepper, oregano, cumin, coriander and smoked paprika. Use your hands or a spatula to mix until just combined — avoid overworking to keep the meat tender.

Form and chill

Shape the mixture into a tight log about 20–25 cm (8–10 in) long or flatten into a compact loaf about 2.5 cm (1 in) thick if you prefer pan-cooking slices. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to firm up and let flavors meld.

Cook the meat

Two cooking options: stovetop or oven. Stovetop: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Unwrap the meat log and slice into 1 cm (3/8 in) thick patties or crumble small pieces into the pan. Cook 3–4 minutes per side until well browned and internal temperature reaches 71°C (160°F). Oven: Preheat oven to 190°C (375°F). Place the wrapped or loaf-shaped meat on a baking sheet lined with foil. Bake 20–30 minutes, turning slices once if using pre-sliced patties, until internal temperature reaches 71°C (160°F). If you baked a whole loaf, let it rest 5 minutes then thinly slice against the grain.

Finish

Once cooked, let the meat rest 3–5 minutes, then slice thinly (if not already sliced) into strips suitable for stuffing into pitas.

Prepare cucumber: grate the seeded cucumber and place in a fine sieve or towel; press or squeeze to remove as much moisture as possible.

Mix sauce: In a medium bowl combine the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust seasoning. For best flavor, refrigerate at least 20 minutes to let flavors marry.

Warm pitas

Warm the pitas briefly: brush lightly with butter or olive oil and heat in a skillet over medium heat 30–45 seconds per side, or wrap in foil and warm in a 180°C (350°F) oven for 5–8 minutes.

Assemble sandwiches

Open each warmed pita pocket or fold flatbread. Spread 1–2 tablespoons of tzatziki inside each. Add a handful of shredded romaine, 3–4 slices of tomato, a few slices of red onion and about 125 g total of sliced gyro meat per sandwich (or divide evenly among 4). Sprinkle crumbled feta over the meat if using.

Finish and serve

Drizzle extra tzatziki if desired, squeeze a lemon wedge over each sandwich, fold or close the pita and serve immediately while warm. Provide extra tzatziki and lemon on the side.