Gyropoulos Recipe

Prepare onion

Finely grate the onion using the small holes of a box grater. Place grated onion in a fine-mesh sieve or clean dish towel and press/ squeeze to remove as much liquid as possible. This prevents the meat from becoming too wet and helps the gyro form a tight texture.

In a large mixing bowl combine the ground lamb and ground beef. Add the grated and drained onion, minced garlic, breadcrumbs, milk and egg. Mix gently with your hands or a wooden spoon until just combined — avoid overworking to keep the meat tender.

Add the dried oregano, ground cumin, ground coriander, smoked paprika, sea salt and black pepper. Mix until the spices are evenly distributed and the mixture holds together when pressed into a patty. Taste a small piece by frying a teaspoon of the mixture in a skillet to check seasoning; adjust salt/pepper if necessary.

Form the meat into a compact log or into 8 oval patties about 1/2-inch thick for pan-cooking. If you prefer, press the mixture into a loaf pan lined with plastic wrap and chill until firm to slice thinly later. Cover and refrigerate at least 1 hour (or up to overnight) to let flavors meld and the mixture firm up for slicing.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and when shimmering, add patties (work in batches if needed). Cook patties 3–4 minutes per side until well browned and cooked through (internal temp 160°F/71°C). If using a meat log/loaf, slice thinly and brown slices in the pan in batches, adding more oil as needed.

Once cooked, transfer meat to a cutting board to rest 5 minutes. Slice thinly against the grain into strips or crumble slightly for filling. Keep warm.

After grating the cucumber, place it in a fine mesh sieve or clean kitchen towel and squeeze out excess water until mostly dry. This keeps the tzatziki thick.

In a medium bowl combine Greek yogurt, the drained grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt and pepper. Stir until smooth and well combined. Taste and adjust lemon, salt, or dill as desired. Refrigerate at least 30 minutes to let flavors marry (can be made up to 1 day ahead).

Warm the pita breads: heat a dry skillet over medium-high heat and warm each pita 30–45 seconds per side until pliable and slightly charred spots appear, or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes.

Prepare vegetables: thinly slice tomato and red onion, and shred or chop the lettuce. If onion is strong, soak slices in cold water for 5 minutes then drain to mellow flavor.

Assemble the gyropoulos: place a warmed pita on a plate. Spread 2–3 tablespoons tzatziki down the center. Add a handful (about 3–4 oz) of sliced gyro meat, top with tomatoes, red onion, shredded lettuce, and a sprinkle of crumbled feta if using. Drizzle with a little olive oil and a squeeze of lemon wedge, and finish with a pinch of dried oregano.

Fold or roll pita to enclose filling. Serve immediately with extra tzatziki and lemon wedges on the side. Leftover meat keeps refrigerated for 3–4 days and reheats well in a hot skillet or oven.