# Gyros

This recipe provides a method to make beef and lamb gyros at home using a parchment paper hack for cooking the meat.

- Total time: 25 min
- Cuisine: Greek
- Category: Lunch
- Language: en

## 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

## Instructions

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

## Equipment

- parchment paper
- oven
- plastic wrap
- bowl

## 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.

## Source

- Original video: https://www.facebook.com/reel/1474020354391828
- Recipe page: https://www.cliprecipe.com/recipe/b7c9ea0e-94de-4c6f-88b8-5fa29fed1573
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt