Description
Herby lamb and beef baked as a small slab, sliced thin, seared crisp and served in warm pitas with tomato, onion and quick tzatziki.
Ingredients
- 6 ounces ground lamb
- 6 ounces ground beef (85/15)
- 1/4 small yellow onion, finely grated
- 2 garlic cloves, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, plus a pinch for the sauce
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 1 teaspoon olive oil
- 1/2 cup plain Greek yogurt
- 1/4 English cucumber, grated and squeezed dry
- 1 small garlic clove, grated (for the sauce)
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh dill
- 2 pita breads
- 1 small tomato, thinly sliced
- 1/4 small red onion, thinly sliced
Instructions
- Heat the oven to 375°F and line a small rimmed baking sheet with parchment paper.
- Squeeze the grated onion in a paper towel to remove the extra juice. In a bowl, combine the onion, garlic, oregano, thyme, cumin, 3/4 teaspoon salt, pepper and cinnamon. Add the lamb and beef and knead with your hands for about a minute, until the mixture is sticky and evenly combined.
- Turn the mixture onto the parchment and press it into a flat rectangle about 6 by 4 inches and 1 inch thick, with even edges.
- Bake for 25 to 30 minutes, until the center reads 160°F. Pour off any fat and let the slab rest for 5 minutes.
- While it bakes, make the tzatziki: stir together the yogurt, squeezed cucumber, the small garlic clove, lemon juice, dill and a pinch of salt. Chill until serving.
- Slice the slab crosswise into thin slices. Heat the oil in a 10-inch skillet over medium-high heat and sear the slices for 1 to 2 minutes per side, until the edges are browned and crisp.
- Warm the pitas, then fill them with the gyro slices, tomato, red onion and tzatziki.
Notes
Equipment: small rimmed baking sheet, parchment paper, box grater, mixing bowl, 10-inch skillet, instant-read thermometer
- All ground beef works in place of the lamb; the flavor is milder.
- Kneading the meat well gives the dense, sliceable texture of gyro meat.
- Squeeze the cucumber well so the tzatziki stays thick.
- Refrigerate leftover gyro slices in a covered container for up to 3 days.
- Keep the tzatziki covered in the refrigerator for up to 3 days.
- Reheat the slices in a skillet until hot, to 165°F.
- Cook ground lamb and ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek-inspired