Ondus Gyro Recipe

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add thinly sliced red onion to the pickling liquid, pressing down so onions are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours for milder flavor). Drain before assembling.

Place grated cucumber in a clean towel or fine mesh sieve and squeeze out excess liquid until mostly dry (important to avoid watery tzatziki).

In a bowl, combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Whisk together 1/2 cup mayonnaise, 1 tbsp harissa paste, 1 tsp lemon juice, 1/2 minced garlic clove and 1/4 tsp salt until smooth. Adjust heat by adding more harissa if desired. Chill until assembly.

If using lamb: thinly slice 1 lb lamb shoulder against the grain. If using chicken: trim and slice 1 lb boneless thighs into thin strips.

In a bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Add meat and toss to coat. Marinate 15–30 minutes (or up to 2 hours refrigerated).

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a little oil if pan is dry. Add the marinated meat in an even layer (cook in batches if needed) and sear without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through and slightly caramelized (internal temp for chicken should reach 165°F / 74°C). Total cook time ~6–8 minutes per batch for thin slices.

Remove meat to a plate and let rest 2 minutes, then slice or chop into bite-sized pieces if necessary. Keep warm.

Warm pita breads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes, or microwave 15–20 seconds covered with a damp paper towel.

Spread about 1–2 tbsp tzatziki onto each pita, then 1 tbsp harissa aioli (adjust to taste).

Add a layer of shredded romaine (about 3/4 cup per pita), then divide the cooked lamb or chicken among the pitas (about 4 oz / 113 g per pita).

Top with a few slices of tomato if using, a spoonful of pickled red onions, and a sprinkle of crumbled feta (optional). Drizzle a little extra-virgin olive oil and a squeeze of lemon if desired.

Fold or roll the pita and serve immediately.