Gyros
Ingredients
- 1 lb ground lamb
- 1 lb ground beef
- ½ small yellow onion, grated and squeezed dry
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp black pepper
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon, optional
- 1 tbsp olive oil, plus more for searing
- Parchment paper, for rolling and baking
- 4-6 warm pitas, homemade or store-bought
- Sliced tomato, red onion, shredded lettuce, cucumber, lemon wedges, and parchment paper, for serving
- 1 cup Greek yogurt
- ½ English cucumber, grated and squeezed dry
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 tbsp olive oil
- ¼ tsp kosher salt
- 2 cups all-purpose flour, for optional homemade pitas
- 1 tsp instant yeast, for optional homemade pitas
- 1 tsp sugar, for optional homemade pitas
- ¾ tsp kosher salt, for optional homemade pitas
- ¾ cup warm water, for optional homemade pitas
- 1 tbsp olive oil, for optional homemade pitas
Instructions
Mix the gyro meat: Combine lamb, beef, grated onion, garlic, salt, oregano, cumin, pepper, thyme, smoked paprika, cinnamon if using, and olive oil. Mix firmly for 2-3 minutes, until the meat becomes slightly tacky.
Roll between parchment: Place the meat mixture between two sheets of parchment paper and roll or press it into a thin, even rectangle about ¼-⅓ inch thick. Keep the edges as even as you can so it cooks uniformly.
Roll up and bake: Roll the parchment-wrapped sheet into a loose cylinder, keeping the meat enclosed in the parchment. Place on a sheet pan and bake at 400°F for 30 minutes, until cooked through.
Unroll and portion: Let rest for 5 minutes, then carefully unroll the parchment. Pull or cut the cooked meat sheet into thin strips or rough pieces, like meat sliced from a gyro spit.
Make the tzatziki: Stir together Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, and salt. Chill until ready to serve.
Optional crisping: For crisp edges, heat a thin layer of olive oil in a skillet over medium-high heat and quickly sear the gyro meat pieces in batches.
Build and wrap: Lay a warm pita on parchment, add tzatziki, gyro meat, tomato, onion, lettuce, and cucumber. Roll tightly, folding the parchment around the bottom half to hold everything together.
Homemade Tzatziki
The cucumber needs to be squeezed dry so the sauce stays thick. If you have time, make the tzatziki first and let it chill while the meat cooks; the garlic and dill settle in nicely.
Optional Homemade Pitas
Mix 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, ¾ tsp salt, ¾ cup warm water, and 1 tbsp olive oil until a soft dough forms. Knead for 5 minutes, cover, and rise for 1 hour. Divide into 6 pieces, roll into rounds, and cook in a hot dry skillet for 1-2 minutes per side until puffed and lightly browned.
Parchment Method
Rolling the meat between parchment gives you a thin sheet instead of a dense loaf. After baking, the sheet can be pulled apart or sliced into uneven strips, which makes the texture feel much closer to gyro meat shaved from a spit.
Serving Wrap
Place the pita on a square of parchment, fill it slightly off-center, then roll the pita tightly. Fold the bottom of the parchment up first, then roll the sides around the gyro. It keeps the sauce and juices where they belong.
Serving Ideas
Serve with air fryer Greek potatoes, Greek salad, lemon rice, olives, or extra tzatziki and warm pita wedges.
Variations
Use all lamb for a richer gyro, or swap in more beef for a milder flavor. Add a pinch of cayenne or Aleppo pepper if you want gentle heat.
Make-Ahead and Storage
The seasoned meat mixture can be made a day ahead and kept covered in the refrigerator. Cooked gyro meat keeps for up to 4 days and reheats best in a hot skillet so the edges crisp again.
