Lamb Gyro Recipe

Prepare meat mixture

In a large bowl combine ground lamb and ground beef (if using). Add the finely grated, well-drained onion, minced garlic, oregano, cumin, coriander, paprika, salt, and black pepper. Mix gently but thoroughly until spices are evenly distributed — avoid overworking to keep the meat tender.

Form and cook

Shape the mixture into a loose log or several small patties about 1/2-inch thick (this mimics gyro slices). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook patties or the log 3–5 minutes per side, until well browned and cooked through (internal temperature 160°F / 71°C). If you made a single log, slice it thinly after resting 5 minutes. For extra char, you can finish slices under a broiler for 1–2 minutes.

While the meat cooks, combine the diced cucumber, diced tomatoes, minced red onion, and chopped parsley in a small bowl. Stir in lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Taste and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Grate the cucumber and place in a clean towel or fine sieve; press or squeeze to remove excess water. In a bowl, mix the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, 1/2 teaspoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Stir until smooth. Refrigerate for at least 10 minutes to develop flavor; can be made up to 24 hours ahead.

Warm the pitas: brush lightly with the extra olive oil or a little melted butter and warm in a dry skillet over medium heat 30–45 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble gyros: lay a warmed pita on a plate. Place about 1/2 cup shredded lettuce in the center, top with 3–4 ounces of sliced lamb gyro meat, 2–3 tablespoons cucumber pico, and 1–2 tablespoons crumbled feta. Spoon 1–2 tablespoons tzatziki over the top. Fold or roll the pita and serve immediately with lemon wedges on the side.

Portioning guidance: this recipe makes about 4 gyros (depending on pita size) — use remaining tzatziki and pico as condiments.