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 Gyros
Gyros are best when the meat is deeply seasoned, sliced thin, and tucked into warm pita with cool tzatziki, tomato, onion, and lettuce. The parchment wrap makes them feel more like takeout, but it also helps keep the filling together while you eat.
Tzatziki and Pitas
Homemade tzatziki is worth making if you have time. Drain or squeeze the cucumber so the sauce stays thick, then let the yogurt, garlic, lemon, dill, and cucumber sit together for a little while. Store-bought pita works well, but warming it first makes the wrap softer and easier to fold.
Tips and Variations
- Slice the cooked meat thinly and brown it again in a skillet for crisp edges.
- Serve as wraps, rice bowls, or plates with Greek potatoes and salad.
- Use lamb, beef, or a mix depending on how traditional and rich you want it.
- Keep meat, pita, and vegetables separate for storage, then assemble fresh.
Nutrition Facts
- Serving Size: 1 gyro
- Servings Per Recipe: 6
- Calories: 620
% Daily Value
- Total Fat: 35g (45% DV)
- Saturated Fat: 13g (65% DV)
- Cholesterol: 105mg (35% DV)
- Sodium: 1050mg (46% DV)
- Total Carbohydrates: 43g (16% DV)
- Dietary Fiber: 4g (14% DV)
- Total Sugars: 5g
- Protein: 34g
- Vitamin A: 120mcg (13% DV)
- Vitamin C: 18mg (20% DV)
- Calcium: 180mg (14% DV)
- iron: 5mg (28% DV)
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and will vary based on ingredients and preparation.
