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Gyros

🇬🇷 Greece

Servings: 8 Prep: 15 minutes Cook: 1 hour Total: 1 hour 15 minutes

Ingredients

  • 1 lb ground lamb
  • 1 lb ground beef (80/20)
  • 1 small onion
  • 5 cloves garlic, minced
  • 1/4 cup breadcrumbs
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon Aleppo pepper (or paprika with a dash of cayenne)
  • 1/2 teaspoon freshly ground black pepper
  • 8 pieces pita bread, warmed
  • 1 cup tzatziki sauce
  • 3 campari or roma tomatoes, sliced
  • 1 red onion, thinly sliced
  • 1 romaine heart, finely chopped
  • 1/2 cup feta cheese crumbles (optional)
  • hot sauce (optional)

Steps

  1. In a food processor, finely chop the onion and garlic.
  2. In a bowl, combine the onion-garlic mixture with ground lamb, ground beef, salt, pepper, breadcrumbs, oregano, cumin, and Aleppo pepper. Mix and mash thoroughly by hand until dense and well combined.
  3. Press the meat mixture into a 9x5 inch loaf pan.
  4. Bake at 325°F (163°C) for 50-60 minutes, until the center reaches 165°F (74°C).
  5. Let the meat rest for 20 minutes, then refrigerate for a few hours or overnight to firm up for slicing.
  6. Remove the meat from the pan, reserving the drippings, and slice into thin strips about 1/8 inch thick.
  7. Heat a griddle or skillet over medium-high heat and add a little of the reserved drippings or oil.
  8. Cook the meat slices in the hot pan for 1-2 minutes per side until browned and crisp.
  9. Serve the gyro meat in warm pita bread topped with tomato, onion, lettuce, tzatziki, and feta.

Notes

Aleppo pepper can be substituted with paprika and a dash of cayenne. Refrigerating the baked meat before slicing makes it easier to cut thinly.

Source: tastesbetterfromscratch.com