Gyro Dinner Recipe

Prepare mixture

In a large bowl combine ground beef and ground lamb. Add grated onion, minced garlic, breadcrumbs, egg, oregano, cumin, coriander, smoked paprika, salt and black pepper. Mix until just combined—do not overwork to keep the meat tender.

Form and chill

Shape the meat into a tight loaf or two smaller loaves (approx. 9x4 inches each) on a sheet of plastic wrap or in a loaf pan. Wrap tightly and refrigerate for at least 1 hour (up to overnight) to firm up — this makes thin slicing easier.

Roast and slice

Preheat oven to 180°C / 350°F. Brush the loaf lightly with olive oil. Place on a rimmed baking sheet and roast 35–45 minutes until internal temperature reaches 70°C / 160°F and the exterior is browned. Let rest 10 minutes, then chill slightly (10–15 minutes) so it's easier to slice thinly. Using a sharp knife, slice as thin as possible and return slices to the oven or a skillet to crisp edges briefly: either lay slices on the baking sheet under broiler 2–3 minutes per side or sear in a hot skillet with 1 tbsp olive oil, about 1 minute per side, until edges are caramelized.

Preheat oven to 200°C / 400°F. In a large bowl toss potato wedges with olive oil, lemon juice, minced garlic, dried oregano, salt and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 30–40 minutes, turning once halfway, until golden and fork-tender. Remove from oven, sprinkle with chopped parsley and adjust seasoning with extra lemon or salt to taste. Keep warm until serving.

Rinse basmati rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan bring 2.5 cups water to a boil with 0.5 tsp salt and 1 tbsp butter or oil. Add rice, stir once, reduce heat to low, cover and simmer gently for 12–15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

In a large bowl combine tomato wedges, sliced cucumber, red onion and kalamata olives. Whisk together olive oil, red wine vinegar, dried oregano, salt and pepper and toss with the vegetables. Sprinkle crumbled feta on top. Hold chilled until plating.

Grate the peeled, seeded cucumber and squeeze out excess moisture in a clean towel or paper towels. In a bowl combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Taste and adjust lemon or salt. Chill at least 15 minutes to allow flavors to meld.

Warm the pita or flatbreads in a dry skillet or oven for a few minutes. Arrange a scoop of basmati rice and a handful of lemon potatoes on each plate. Add a portion of sliced gyro meat (reheat briefly if necessary) and a generous scoop of Greek salad. Add 1–2 tablespoons tzatziki per serving and garnish with lemon wedge and chopped parsley. Serve immediately.