Great Greek Gyro Recipe

Prepare meat

If using beef & lamb, combine ground beef and lamb in a bowl. If using ground chicken, use chicken. Add olive oil, minced garlic, dried oregano, dried thyme, ground cumin, ground coriander, smoked paprika, salt, black pepper and red wine vinegar (if using). Mix thoroughly with hands or a spoon until spices are evenly distributed and mixture becomes slightly tacky, about 1–2 minutes.

Shape and rest

Form the meat into an even log or flattened oval about 1 inch thick, or make small patties (4). Cover and refrigerate for 15–30 minutes to let flavors meld (optional but recommended).

Cook the meat

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil if pan is dry. Add the meat (whole log/patties) and cook until well-browned on the first side, about 4–6 minutes. Flip and break apart with a spatula if cooking a log, or flip patties, and continue cooking until internal temperature reaches 160°F (71°C) for beef/lamb or 165°F (74°C) for chicken, about another 4–6 minutes. If you made a log, slice thinly after cooking. Transfer cooked meat to a plate and let rest for 3 minutes; keep warm.

Prepare cucumber

Grate the seeded cucumber and place in a clean kitchen towel or fine mesh sieve. Squeeze out as much liquid as possible (about 1–2 teaspoons of extracted liquid). Removing excess moisture prevents a watery tzatziki.

Mix sauce

In a bowl, combine Greek yogurt, grated cucumber, grated garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Stir until smooth. Taste and adjust salt, lemon, or dill as desired. Chill in refrigerator for at least 15 minutes to let flavors marry.

Prep vegetables: shred romaine, slice tomato and thinly slice red onion. Place lettuce in a bowl and toss lightly with a small pinch of salt and a drizzle (about 1 tsp) of olive oil if desired. Combine tomatoes, red onion, and olives in a small bowl so toppings are ready to assemble. Crumble feta and keep ready.

Warm pitas: heat a dry skillet over medium heat. Lightly brush pitas with the extra olive oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Alternatively, warm in an oven at 350°F (175°C) for 5 minutes.

Assemble gyros: Lay a warm pita on a plate. Spread 1–2 tablespoons tzatziki in the center. Add a handful (about 3/4 cup) shredded romaine, 3–4 tablespoons of cooked sliced meat, sliced tomatoes and red onions, a sprinkle (about 2 tablespoons) of crumbled feta and a few kalamata olives if using. Squeeze a lemon wedge over the filling if desired. Fold or roll the pita around the filling and serve immediately.

Optional: Serve with extra tzatziki on the side and a small salad or fries.