Gyro Taco Recipe

Prepare meat mixture

In a medium bowl combine the ground beef, grated onion, minced garlic, dried oregano, ground cumin, ground coriander, black pepper, kosher salt and red pepper flakes (if using). Use your hands or a fork to mix until just combined — avoid overworking to keep meat tender.

Cook meat

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the seasoned beef mixture, breaking it up with a spatula into small pieces. Cook until browned and cooked through, about 7–9 minutes, stirring occasionally. Taste and adjust salt/pepper if needed. Remove from heat and keep warm.

Prepare cucumber

Grate the peeled and seeded cucumber on the large holes of a box grater. Place the grated cucumber into a clean kitchen towel or fine mesh sieve and squeeze or press to remove excess moisture until fairly dry (this prevents a watery sauce). Measure approximately 1/4 cup drained cucumber.

Make sauce

In a small bowl combine the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth and taste; add more lemon or salt if desired. Refrigerate while you finish other components so flavors meld.

Warm tortillas

Warm tortillas for pliability: heat a dry skillet over medium for 20–30 seconds per side, or wrap stack in foil and warm in a 300°F (150°C) oven for 5–10 minutes, or microwave 6 tortillas wrapped in a damp paper towel for 20–30 seconds.

Prep vegetables

Toss shredded lettuce, diced tomato and diced red onion gently in a bowl. If you prefer milder onion flavor, rinse the diced red onion briefly under cold water and drain well before using.

Assemble gyro tacos

Place a warmed tortilla on a plate. Spoon about 2.5–3 tablespoons (roughly 1/6 of the cooked meat portion) of the seasoned beef onto the center. Top with a small handful (about 1/3 cup) shredded lettuce, about 2 tablespoons diced tomato, and 1–2 tablespoons diced red onion. Drizzle 1–2 tablespoons tzatziki sauce over the top and sprinkle with 1–2 tablespoons crumbled feta. Garnish with chopped parsley or dill and a squeeze of lemon if desired. Repeat for remaining tortillas.

Serve

Serve immediately while meat and tortillas are warm. Provide extra tzatziki and lemon wedges on the side.