📝 About This Recipe
Transport your kitchen to the bustling streets of Athens with this authentic, restaurant-quality gyro. This recipe features a succulent, spiced meat loaf that mimics the texture of a traditional vertical rotisserie, paired with a cool, garlic-infused tzatziki sauce. Wrapped in warm, pillowy pita bread with crisp vegetables, it offers a perfect harmony of savory, tangy, and herbal notes that define Mediterranean comfort food.
🥗 Ingredients
The Gyro Meat
- 1 pound Ground Lamb (chilled)
- 1 pound Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 piece Yellow Onion (pureed and drained of excess liquid)
- 3 cloves Garlic (minced)
- 1 tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Marjoram
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Tzatziki Sauce
- 1 cup Greek Yogurt (plain, full-fat)
- 1/2 piece English Cucumber (grated and squeezed dry)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 clove Garlic (grated into a paste)
Assembly & Serving
- 6 pieces Pita Bread (thick, Greek-style)
- 1 cup Cherry Tomatoes (halved)
- 1/2 piece Red Onion (thinly sliced)
- 1/2 cup Feta Cheese (crumbled)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a 9x5 inch loaf pan with parchment paper for easy removal.
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2
Place the pureed onion in a fine-mesh sieve or cheesecloth and squeeze out as much liquid as possible. This prevents the meat loaf from becoming soggy.
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3
In a food processor, combine the ground beef, ground lamb, squeezed onion, minced garlic, oregano, cumin, marjoram, salt, and pepper.
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4
Pulse the meat mixture for 1-2 minutes until it becomes a fine, tacky paste. This 'emulsifying' step is crucial for achieving that dense, authentic gyro texture.
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5
Pack the meat mixture tightly into the prepared loaf pan, pressing down firmly to remove any air pockets.
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6
Bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Let the meat rest for 15 minutes after removing from the oven.
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7
While the meat bakes, prepare the tzatziki: mix the yogurt, grated cucumber, lemon juice, dill, and garlic in a small bowl. Season with a pinch of salt and refrigerate.
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8
Lift the meat loaf out of the pan and slice it as thinly as possible using a sharp serrated knife.
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9
For maximum flavor, heat a skillet over medium-high heat with a teaspoon of olive oil. Sear the thin meat slices for 30-60 seconds per side until the edges are crispy and brown.
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10
Warm the pita bread in a dry pan or directly over a low gas flame until soft and pliable.
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11
To assemble, spread a generous dollop of tzatziki in the center of each pita. Layer with several slices of seared meat.
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12
Top with tomatoes, sliced red onions, and a sprinkle of feta cheese. Fold the pita and wrap the bottom in foil to hold it all together.
💡 Chef's Tips
Don't skip the food processor; blending the meat creates the signature 'snap' and dense texture found in professional gyro cones. Squeezing the water out of the cucumbers and onions is vital to prevent a watery sauce and a crumbly meat loaf. If you have time, let the meat mixture chill in the fridge for 2 hours before baking to allow the spices to penetrate deeply. For an even crispier result, brush the pita with a little olive oil and a pinch of dried oregano before warming. If you don't like lamb, you can use all beef, but ensure it has at least 20% fat to keep the meat from drying out.
🍽️ Serving Suggestions
Serve with a side of thick-cut Greek lemon potatoes roasted with garlic and oregano. Pair with a crisp, dry Greek white wine like Assyrtiko or a cold lager. Include a side of Kalamata olives and pickled peperoncini for an extra salty kick. Offer a traditional Greek salad (Horiatiki) with cucumbers, peppers, and large slabs of feta on the side. A side of crispy, salted French fries tucked inside the pita is a popular and authentic street-food variation.