Juicy Homemade Gyros

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 lb ground lamb
• 1 yellow onion (Small; finely grated. The structured recipe specifies squeezing out excess liquid, while the instructions direct adding the pureed onion and all its liquid.)
• 4.5 cloves garlic (Minced or finely grated; use 4–5 cloves)
• 2 tsp kosher salt
• 2 tsp dried oregano (Greek oregano preferred)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sumac
• 1.5 tsp sweet paprika (Not smoked)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.25 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp dried marjoram or thyme (Use either herb)
• 2.5 tbsp ice-cold water (Use 2–3 tablespoons; helps create the classic gyro texture)
• 6 pita or naan (For serving; amount is estimated at one per serving)
• 6 tbsp shatta sauce (For serving, optional)
• 6 tbsp tahini sauce (For serving; use in place of or with tzatziki)
• 6 tbsp tzatziki sauce (For serving)
• 0.5 cup pickled turnips (For serving)
• 0.5 cup pickled red onion (For serving)
• 3 cup shredded lettuce (For serving)
• 2 tomato (Sliced; estimated at two medium tomatoes)

Steps

1. 1

   In a small bowl, combine the oregano, cumin, coriander, sumac, paprika, black pepper, garlic powder, onion powder, cinnamon, nutmeg, and marjoram or thyme. Mix thoroughly so the spices are evenly distributed before adding them to the meat.

2. 2

   Place the grated onion and minced or grated garlic in a food processor. Purée until very smooth. Use the mixture, including its liquid, so the onion juices contribute moisture and help create the proper texture.

3. 3

   Add the ground beef, ground lamb, and pureed onion-garlic mixture to a large mixing bowl or food processor.

4. 4

   Pulse several times to begin incorporating the beef, lamb, onion, and garlic.

5. 5

   Add the spice blend and ice-cold water. Continue pulsing, or mix aggressively by hand, until thoroughly combined and smooth, slightly elastic, tacky, and cohesive. This mixing develops the classic gyro texture.

6. 6

   Preheat the oven to 400°F (205°C). Line a sheet tray or prepare it to receive the parchment-wrapped rolls.

7. 7

   Place a large sheet of parchment paper on a clean work surface. Add a generous mound of the gyro mixture to the parchment.

8. 8

   Lay a second sheet of parchment over the meat. Using your hands or a rolling pin, press and smooth the meat as thin as possible between the two sheets.

9. 9

   If meat spreads beyond the parchment edges, scrape the excess back into the mixing bowl for the next roll.

10. 10

    Once evenly flattened, roll the parchment and meat into a tight log, ensuring the meat is fully enclosed.

11. 11

    Place the parchment-wrapped log seam-side down on a sheet tray. Repeat with the remaining mixture; the recipe yields approximately 6–7 parchment-wrapped rolls.

12. 12

    Bake for 35 minutes, until the internal temperature of the meat reaches 160°F (71°C). Check the temperature in the center of a roll with an instant-read thermometer.

13. 13

    Remove the tray from the oven and allow the rolls to cool slightly so they can be handled safely.

14. 14

    Carefully unroll the parchment. Transfer the thin cooked sheets of meat directly onto the sheet tray, allowing them to rest in the natural drippings.

15. 15

    If desired, return the tray to the oven or place it briefly under the broiler to lightly brown the meat in spots. Watch closely to prevent burning.

16. 16

    Layer the warm gyro meat into soft pita or naan. Add tzatziki, pickled turnips, shredded lettuce, and sliced tomato.

17. 17

    For heat, add a spoonful of shatta. Serve with tahini sauce instead of or alongside the tzatziki for extra richness.

Notes

The author emphasizes using the onion-and-garlic juices and mixing until the meat becomes smooth, slightly elastic, and sticky. For a handheld variation, spread a thin layer of gyro meat directly onto naan, flatbread, or pita, place meat-side down in a hot skillet, cook until fully cooked and lightly caramelized, then flip briefly to warm the bread before adding toppings.

Nutrition per serving

• main
• Middle Eastern
• beef
• lamb
• oven-baked
• street-food
• high-protein
• family-style