Name: Palmer Alehouses Gyro Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lbs ground lamb; 0.5 lbs ground beef (85/15); 0.5 cups onion, finely grated and excess liquid squeezed out; 3 cloves garlic, minced; 2 tbs fresh parsley, finely chopped; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1.5 tsp kosher salt; 1 tbs red wine vinegar; 1 tbs olive oil (for pan); 2 tbs water; 1 cups full-fat Greek yogurt; 0.5 cups cucumber, seeded and grated; 1 cloves garlic, minced; 2 tsp fresh dill, finely chopped; 1 tbs fresh lemon juice; 1 tsp olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 4 each pita breads (6-8 inch); 1 each tomato, thinly sliced; 0.5 each red onion, thinly sliced into rings; 1 tbs fresh parsley leaves, optional; 2 each lemon wedges; 1 tbs olive oil (for grilling pita)

Method

Gyro meat

Prepare meat mixture

In a large bowl combine ground lamb and ground beef. Add the grated, squeezed onion, minced garlic, chopped parsley, oregano, cumin, coriander, black pepper, kosher salt and red wine vinegar. Mix thoroughly using your hands until the mixture is homogenous and tacky, about 2–3 minutes. Cover and refrigerate at least 30 minutes (up to 4 hours) to let flavors meld and to firm the mixture for easier shaping.

Form and cook

After chilling, form the meat mixture into a tight loaf or into compact patties (two 1"-thick loaves or 8 small patties). Heat a 12" skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. If cooking a loaf, sear all sides until well browned, about 3 minutes per side for loaves or 3–4 minutes per side for patties. Reduce heat to medium, add 2 tablespoons water to the pan, cover loosely, and cook until internal temperature reaches 160°F (71°C), about 8–12 minutes for a loaf or 6–8 more minutes for patties. Alternatively, thinly slice the cooked loaf and reheat slices in the pan to get crisp edges.

Slice for serving

Let the meat rest 5 minutes, then slice thinly against the grain into strips. Keep warm while you make tzatziki and warm the pitas.

Tzatziki sauce

Prepare cucumber

Grate the seeded cucumber on the large holes of a box grater. Place grated cucumber into a fine-mesh sieve or clean kitchen towel, sprinkle with 1/4 teaspoon kosher salt, and press or squeeze to remove excess liquid until mostly dry (about 5 minutes).

Mix sauce

In a bowl combine the Greek yogurt, grated and drained cucumber, 1 minced garlic clove, chopped dill, lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust salt/lemon. Refrigerate at least 15 minutes to let flavors develop (can be made up to 24 hours ahead).

To assemble & finish

Warm and grill pita

Preheat a grill pan or skillet over medium-high. Lightly brush both sides of each pita with the reserved 1 tablespoon olive oil. Grill pita 30–45 seconds per side until warmed and slightly charred and pliable. Keep wrapped in a clean towel to stay warm.

Assemble gyros

Place a warmed pita on a plate. Spread 2–3 tablespoons tzatziki down the center, top with a generous portion (about 4–5 oz) of sliced gyro meat, 2–3 tomato slices, several rings of red onion, and a sprinkle of parsley if using. Squeeze a little lemon over the meat if desired. Fold or roll pita around fillings.

Serve

Serve immediately while warm. Leftover sliced gyro meat keeps in the refrigerator for up to 3 days; tzatziki for up to 3 days as well.