Gyros

25 mins
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. 2Cube half a pound of chuck steak and half a pound of lamb, then grind the meat.
  3. 3Cube half a pound of chuck steak and half a pound of lamb, then grind the meat.
  4. 4Grate one small onion.
  5. 5Grate one small onion.
  6. 6Grate one small onion.
  7. 7Add about one tablespoon of dry Greek oregano, one teaspoon each of garlic, paprika, and cumin, fresh salt, and pepper to the meat mixture.
  8. 8Add about one tablespoon of dry Greek oregano, one teaspoon each of garlic, paprika, and cumin, fresh salt, and pepper to the meat mixture.
  9. 9Add about one tablespoon of dry Greek oregano, one teaspoon each of garlic, paprika, and cumin, fresh salt, and pepper to the meat mixture.
  10. 10Mix all the ingredients thoroughly.
  11. 11Mix all the ingredients thoroughly.
  12. 12Mix all the ingredients thoroughly.
  13. 13Place parchment paper on top of the meat mixture and roll it out to about a quarter inch thick.
  14. 14Place parchment paper on top of the meat mixture and roll it out to about a quarter inch thick.
  15. 15Place parchment paper on top of the meat mixture and roll it out to about a quarter inch thick.
  16. 16Drizzle a little Greek olive oil over the meat.
  17. 17Drizzle a little Greek olive oil over the meat.
  18. 18Drizzle a little Greek olive oil over the meat.
  19. 19Bake in the oven at 400° for 20 to 25 minutes.
  20. 20Bake in the oven at 400° for 20 to 25 minutes.
  21. 21Bake in the oven at 400° for 20 to 25 minutes.
  22. 22For the tzatziki, grate one garlic clove.
  23. 23For the tzatziki, grate one garlic clove.
  24. 24For the tzatziki, grate one garlic clove.
  25. 25Add 3 tablespoons of red wine vinegar to mellow the garlic.
  26. 26Add 3 tablespoons of red wine vinegar to mellow the garlic.
  27. 27Add 3 tablespoons of red wine vinegar to mellow the garlic.
  28. 28Zest one lemon (do not use the juice).
  29. 29Zest one lemon (do not use the juice).
  30. 30Zest one lemon (do not use the juice).
  31. 31Wrap the lemon zest in plastic wrap and store it in the fridge to prevent it from drying out.
  32. 32Wrap the lemon zest in plastic wrap and store it in the fridge to prevent it from drying out.
  33. 33Wrap the lemon zest in plastic wrap and store it in the fridge to prevent it from drying out.
  34. 34Halve an English cucumber and scoop out the seeds.
  35. 35Halve an English cucumber and scoop out the seeds.
  36. 36Halve an English cucumber and scoop out the seeds.
  37. 37Grate the cucumber and squeeze out the excess moisture.
  38. 38Grate the cucumber and squeeze out the excess moisture.
  39. 39Grate the cucumber and squeeze out the excess moisture.
  40. 40Combine the grated cucumber with 1 1/2 teaspoon dried oregano, fresh salt, pepper, and 16 oz of full-fat Greek yogurt in a bowl.
  41. 41Combine the grated cucumber with 1 1/2 teaspoon dried oregano, fresh salt, pepper, and 16 oz of full-fat Greek yogurt in a bowl.
  42. 42Combine the grated cucumber with 1 1/2 teaspoon dried oregano, fresh salt, pepper, and 16 oz of full-fat Greek yogurt in a bowl.
  43. 43Add a little fresh dill to the tzatziki.
  44. 44Add a little fresh dill to the tzatziki.
  45. 45Add a little fresh dill to the tzatziki.
  46. 46Let the tzatziki rest for 8 minutes or refrigerate it covered for a day.
  47. 47Let the tzatziki rest for 8 minutes or refrigerate it covered for a day.
  48. 48Let the tzatziki rest for 8 minutes or refrigerate it covered for a day.
  49. 49Assemble the gyros with warmed pita, tzatziki, the cooked lamb and beef, seasoned deflamed onion, tomatoes, Greek feta, and parsley.
  50. 50Assemble the gyros with warmed pita, tzatziki, the cooked lamb and beef, seasoned deflamed onion, tomatoes, Greek feta, and parsley.
  51. 51Assemble the gyros with warmed pita, tzatziki, the cooked lamb and beef, seasoned deflamed onion, tomatoes, Greek feta, and parsley.
  52. 52Drizzle with a little more Greek olive oil and a squeeze of lemon.
  53. 53Drizzle with a little more Greek olive oil and a squeeze of lemon.
  54. 54Drizzle with a little more Greek olive oil and a squeeze of lemon.

Ingredients

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