Gyros

25m
Serves 1
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Directions

  1. 1Cube half a pound of chuck steak and half a pound of lamb, then grind the meat.
  2. 2Grate one small onion.
  3. 3Add about one tablespoon of dry Greek oregano, one teaspoon each of garlic, paprika, and cumin, fresh salt, and pepper to the meat mixture.
  4. 4Mix all the ingredients thoroughly.
  5. 5Place parchment paper on top of the meat mixture and roll it out to about a quarter inch thick.
  6. 6Drizzle a little Greek olive oil over the meat.
  7. 7Bake in the oven at 400° for 20 to 25 minutes.
  8. 8For the tzatziki, grate one garlic clove.
  9. 9Add 3 tablespoons of red wine vinegar to mellow the garlic.
  10. 10Zest one lemon (do not use the juice).
  11. 11Wrap the lemon zest in plastic wrap and store it in the fridge to prevent it from drying out.
  12. 12Halve an English cucumber and scoop out the seeds.
  13. 13Grate the cucumber and squeeze out the excess moisture.
  14. 14Combine the grated cucumber with 1 1/2 teaspoon dried oregano, fresh salt, pepper, and 16 oz of full-fat Greek yogurt in a bowl.
  15. 15Add a little fresh dill to the tzatziki.
  16. 16Let the tzatziki rest for 8 minutes or refrigerate it covered for a day.
  17. 17Assemble the gyros with warmed pita, tzatziki, the cooked lamb and beef, seasoned deflamed onion, tomatoes, Greek feta, and parsley.
  18. 18Drizzle with a little more Greek olive oil and a squeeze of lemon.

Ingredients

  • 0.5 pound chuck steak, cubed
  • 0.5 pound lamb
  • 1 small onion
  • 1 tablespoon dry Greek oregano
  • 1 teaspoon garlic
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • salt
  • pepper
  • Greek olive oil
  • 1 garlic clove
  • 3 tablespoons red wine vinegar
  • 1 lemon, zested
  • 1 English cucumber
  • 1.5 teaspoon dried oregano
  • 16 oz full fat Greek yogurt
  • fresh dill
  • warmed pita
  • deflamed onion
  • tomatoes
  • Greek feta
  • parsley
  • lemon

Equipment

parchment paperovenplastic wrapbowl

Tips

  • Use a parchment paper hack for cooking the meat if you don't have a spit.
  • Wrap the lemon zest in plastic wrap to prevent it from drying out.
  • Tzatziki can be made a day ahead and kept covered in the refrigerator; the longer it sets, the better it gets.
  • Season the deflamed onions first.

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