Gyros

Gyros

Spiced ground lamb and beef, pressed thin and seared until crisp-edged, wrapped warm in pita.

Total 2 hr 15 min Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This homemade version mimics the rotating cone of a Greek street cart by blending seasoned ground lamb and beef into a dense loaf, baking it, then slicing and crisping the edges in a hot skillet. Piled into warm pita with tomatoes, onions, and tzatziki, it makes a satisfying lunch or dinner that comes together without specialty equipment.

Ingredients

  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 1 small onion, grated and squeezed dry
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 pita breads
  • 1 cup tzatziki sauce
  • 1 tomato, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup romaine lettuce, shredded
  • 1 tablespoon olive oil

Method

  1. In a food processor, combine the ground lamb, ground beef, grated onion, garlic, oregano, cumin, marjoram, salt, and pepper. Process for 45 to 60 seconds, scraping down the sides once, until the mixture forms a smooth, dense paste.

  2. Preheat the oven to 325°F. Press the meat mixture firmly into a 9x5-inch loaf pan, smoothing the top and pressing out any air pockets.

  3. Set the loaf pan inside a larger baking dish filled with 1 inch of hot water to create a water bath. Bake until the internal temperature reaches 165°F, about 45 minutes.

  4. Remove the loaf pan from the water bath and drain off excess liquid and fat. Let the meat rest for 10 minutes, then cover and refrigerate for at least 1 hour, or until firm and fully chilled.

  5. Turn the chilled loaf out onto a cutting board and slice into very thin strips, about 1/8 inch thick.

  6. Heat the olive oil in a 9-inch skillet over medium-high heat. Working in batches, sear the sliced meat for 2 to 3 minutes per side, until the edges turn crisp and browned.

  7. Warm the pita breads in a dry skillet or directly over a gas flame, about 20 seconds per side, until pliable and lightly charred in spots.

  8. Fill each pita with the crisped meat, tzatziki sauce, sliced tomato, red onion, and shredded lettuce. Fold or roll and serve immediately.

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★ 3.6 (1)

Gyros

This homemade version mimics the rotating cone of a Greek street cart by blending seasoned ground lamb and beef into a dense loaf, baking it, then slicing and crisping the edges in a hot skillet. Piled into warm pita with tomatoes, onions, and tzatziki, it makes a satisfying lunch or dinner that comes together without specialty equipment.

2 hr 15 min 4 servings 520 cal

Ingredients

  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 1 small onion, grated and squeezed dry
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 pita breads
  • 1 cup tzatziki sauce
  • 1 tomato, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup romaine lettuce, shredded
  • 1 tablespoon olive oil

Method

  1. 1

    In a food processor, combine the ground lamb, ground beef, grated onion, garlic, oregano, cumin, marjoram, salt, and pepper. Process for 45 to 60 seconds, scraping down the sides once, until the mixture forms a smooth, dense paste.

  2. 2

    Preheat the oven to 325°F. Press the meat mixture firmly into a 9x5-inch loaf pan, smoothing the top and pressing out any air pockets.

  3. 3

    Set the loaf pan inside a larger baking dish filled with 1 inch of hot water to create a water bath. Bake until the internal temperature reaches 165°F, about 45 minutes.

  4. 4

    Remove the loaf pan from the water bath and drain off excess liquid and fat. Let the meat rest for 10 minutes, then cover and refrigerate for at least 1 hour, or until firm and fully chilled.

  5. 5

    Turn the chilled loaf out onto a cutting board and slice into very thin strips, about 1/8 inch thick.

  6. 6

    Heat the olive oil in a 9-inch skillet over medium-high heat. Working in batches, sear the sliced meat for 2 to 3 minutes per side, until the edges turn crisp and browned.

  7. 7

    Warm the pita breads in a dry skillet or directly over a gas flame, about 20 seconds per side, until pliable and lightly charred in spots.

  8. 8

    Fill each pita with the crisped meat, tzatziki sauce, sliced tomato, red onion, and shredded lettuce. Fold or roll and serve immediately.