Greek
Gyros
Thin slices of spiced lamb-beef loaf seared crisp and tucked into warm pita with tzatziki, tomato, and red onion.
8 servings · 45 minutes prep · 65 minutes cook
Ingredients
Gyro Meat
- 2 lb ground lamb
- 1 lb ground beef
- 1 large yellow onion, grated and squeezed dry
- 5 garlic cloves, grated
- 1 tbsp dried Greek oregano
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
To Serve
- 8 warm pita breads
- 1 cup tzatziki
- 2 tomatoes, sliced
- 1 small red onion, thinly sliced
Directions
Mix and Pack the Meat
- Chill the ground lamb, ground beef, mixer bowl, and paddle attachment for 30 minutes.
- Combine the chilled meats with the yellow onion, garlic, dried Greek oregano, kosher salt, black pepper, ground coriander, sweet paprika, ground cumin, ground cinnamon, lemon juice, and extra-virgin olive oil. Mix on medium speed until sticky and paste-like, 3-4 minutes.
- Pack the meat firmly into a 9 by 5 inch loaf pan, pressing out air pockets. Cover and refrigerate at least 8 hours or overnight.
Bake, Weight, and Rest
- Heat the oven to {{temperature:325°F}}. Bake until the center reaches {{temperature:160°F}}, 55-65 minutes.
- Pour off juices. Weight the loaf with a second loaf pan and cans, rest for 20 minutes, then chill until firm if slicing ahead.
Slice, Sear, and Serve
- Slice the loaf very thinly. Sear the slices on a hot griddle with a thin film of oil until browned and crisp at the edges, 1-2 minutes per side.
- Serve in the pita breads with the tzatziki, tomatoes, and red onion.
