Gyro Plate Recipe

Prepare onion

Finely grate the half onion on a box grater, squeeze out excess moisture in a clean kitchen towel or cheesecloth. This prevents the meat from becoming soggy.

In a large bowl, combine the ground lamb and ground beef. Add the drained grated onion, minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix gently but thoroughly with your hands until evenly combined; avoid overworking the meat to keep the mixture tender.

Shape the mixture into a tight loaf or several small patties (about 1" thick) depending on your oven/broiler method. For a classic gyro texture, press the mixture into a loaf on a rimmed baking sheet lined with parchment or into a small loaf pan.

Preheat your oven to 425°F (220°C). Brush the top of the meatloaf or patties with 1 tablespoon olive oil.

Roast in the preheated oven for 25–30 minutes for a loaf (or 12–15 minutes for patties), until the internal temperature reaches 160°F (71°C) and the top is browned. For extra browning, switch to broil for 2–3 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes. Slice thinly or crumble/shave the meat with a knife for plating.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

In a small saucepan, bring 1.25 cups water or broth, 1 teaspoon olive oil, and 1/2 teaspoon salt to a boil. Add the rinsed rice, stir once, then reduce heat to low, cover, and simmer gently for 15 minutes (or according to package instructions) until liquid is absorbed.

Turn off heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Peel, seed, and grate the cucumber. Place grated cucumber in a fine sieve or clean towel and squeeze out as much liquid as possible to avoid watery tzatziki.

In a medium bowl, combine the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust salt, lemon, or dill as desired.

For best flavor, chill tzatziki for at least 30 minutes to allow flavors to meld. Can be made up to 24 hours ahead.

On each plate, spoon about 3/4 cup of cooked rice to one side.

Arrange 5–6 ounces (by weight) of sliced or shredded roasted gyro meat next to the rice. Drizzle a teaspoon of olive oil over the meat if desired.

Add a small salad of lettuce, sliced red onion, and chopped tomato beside the meat and rice.

Spoon 2–3 tablespoons tzatziki on the plate or serve in a small ramekin. Garnish with lemon wedges and extra dill if desired.

Serve immediately while meat is warm. Leftover meat stores well refrigerated for up to 3 days.