Lamb Gyros
A spiced lamb and beef mixture is baked firmly in a loaf pan, chilled for neat slicing, and pan-seared until the edges crisp, then loaded into warm pita with cool tzatziki and vegetables.
Equipment
- Food processor
- 9×5-inch Loaf Pan
- griddle or cast iron skillet
- Meat Thermometer
Ingredients
- 1 lb ground lamb
- 1 lb ground beef 80/20
- 1 onion small
- 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 sub paprika and a dash of cayenne
- ½ teaspoon freshly ground black pepper
- 8 pieces Pita bread warmed
- 1 cup Tzatziki sauce homemade or store-bought
- 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
Instructions
- Process the onion and garlic until very finely chopped, then combine them in a bowl with the lamb, beef, breadcrumbs, oregano, cumin, salt, Aleppo pepper, and black pepper. Work the mixture firmly with clean hands until it looks pale, sticky, and tightly bound rather than loose and crumbly.
- Pack the meat firmly into a 9x5 inch loaf pan and bake at 325 degrees F for about 50-60 minutes, until the center reaches 165 degrees on a thermometer. Let the loaf rest for 20 minutes, then chill it for a few hours or overnight until it feels firm enough to slice cleanly.
- Lift the chilled loaf from the pan and set aside the rendered drippings before cutting the meat into strips about 1/8 inch thick. A sharp knife should glide through the cold loaf and leave neat, narrow ribbons rather than ragged pieces.
- Heat a griddle, cast iron skillet, or skillet over medium-high heat and lightly coat the surface with reserved drippings or a little oil. Sear the strips in a single layer for 1-2 minutes per side, until the edges sizzle and turn deep mahogany and crisp.
- Fill each warmed pita with browned gyro meat, tomato, red onion, romaine, tzatziki, and feta if using. The pita should stay warm and pliable while the tzatziki cools the hot, crisp meat.
Notes
Texture tip: Thoroughly kneading the raw meat mixture until it turns pale and sticky ensures the baked loaf holds together and will not crumble when sliced.
Slicing tip: Chill the loaf completely before cutting. Cold meat yields thin, cohesive strips without tearing.
Reheating: Reheat cold gyro strips in a hot skillet with a touch of reserved drippings or olive oil rather than microwaving, which helps restore crisp, browned edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.