📝 About This Recipe
Transport your senses to the bustling streets of Athens with this masterfully seasoned Greek Gyro. This recipe features succulent, herb-infused meat roasted to perfection and tucked into a warm, pillowy pita with crisp vegetables and cool, garlicky tzatziki. It is the ultimate balance of smoky, zesty, and refreshing flavors that makes for a world-class lunch experience.
🥗 Ingredients
The Meat & Marinade
- 1 lb Ground Lamb (high quality, at least 15% fat)
- 1 lb Ground Beef (80/20 lean-to-fat ratio)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Dried Oregano (Greek variety preferred)
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Dried Marjoram
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Tzatziki Sauce
- 2 cups Greek Yogurt (full fat, plain)
- 1 medium English Cucumber (grated and squeezed dry)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
Assembly & Garnish
- 6 pieces Pita Bread (thick, Greek-style pocketless)
- 1 small Red Onion (very thinly sliced)
- 3 pieces Roma Tomatoes (sliced into wedges)
- 2 cups French Fries (cooked until crispy for authentic texture)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Prepare a 9x5 inch loaf pan by lightly greasing it with olive oil.
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2
In a food processor, pulse the ground lamb, ground beef, salt, pepper, oregano, cumin, marjoram, and minced garlic. Process for 1-2 minutes until the mixture forms a very fine, tacky paste. This is the secret to the authentic 'loaf' texture.
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3
Press the meat mixture firmly into the loaf pan, ensuring there are no air pockets. Smooth the top with a spatula.
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4
Place the loaf pan into a larger roasting pan filled with 1 inch of hot water (a water bath) to keep the meat moist. Bake for 45-50 minutes or until the internal temperature reaches 160°F.
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5
While the meat bakes, prepare the tzatziki. Grate the cucumber and use a cheesecloth or paper towels to squeeze out every drop of excess moisture. This prevents a watery sauce.
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6
In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, lemon juice, and fresh dill. Season with a pinch of salt and refrigerate until serving.
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7
Once the meat is done, remove it from the oven and drain the excess fat. Let the loaf rest for at least 15 minutes. For even better results, place a heavy weight on top of the meat while it cools to compress it.
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8
Remove the meat from the pan and slice it into very thin, ribbon-like strips using a sharp knife.
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9
Heat a cast-iron skillet over medium-high heat with a teaspoon of olive oil. Sear the meat strips for 1-2 minutes until the edges are crispy and browned.
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10
Lightly brush the pita breads with olive oil and warm them in a dry pan or directly over a gas flame until soft and pliable.
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11
To assemble, spread a generous dollop of tzatziki down the center of each pita.
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12
Layer on the seared gyro meat, followed by tomato wedges, red onion slices, and a handful of hot, crispy french fries.
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13
Fold the pita tightly, wrap the bottom in parchment paper or foil to hold it together, and serve immediately.
💡 Chef's Tips
For the best texture, do not skip the food processor step; it creates the emulsified texture found in professional gyro rotisseries. Always squeeze the cucumber juice out thoroughly or your tzatziki will be runny. If you have time, let the meat rest in the fridge overnight after baking; it makes slicing thin ribbons much easier. Add a sprinkle of paprika or sumac over the finished wrap for an extra pop of color and authentic tang. If you prefer chicken, use thinly sliced thighs marinated in lemon and yogurt instead of the ground meat loaf.
🍽️ Serving Suggestions
Serve with a side of briny Kalamata olives and chunks of feta cheese. Pair with a crisp, cold Greek Lager or a glass of Assyrtiko white wine. A side of Greek Lemon Potatoes makes this a hearty, full meal. Offer extra tzatziki on the side for dipping the fries. Finish the meal with a piece of honey-soaked Baklava.