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Warm pita stuffed with thin slices of crispy homemade gyro meat, tomato, red onion and a generous spoonful of tzatziki

Parchment Paper Gyros

Seasoned ground lamb and beef rolled tightly in parchment, baked, sliced thin and seared, then tucked into warm pitas with tzatziki.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 gyros
Course: Main Course
Cuisine: greek
Calories: 560
Ingredients Method Notes

Ingredients
  

Gyro meat
  • 1 pound ground lamb (450 g)
  • 1 pound ground beef 80 to 85 percent lean (450 g)
  • 1 medium yellow onion grated and squeezed dry
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried rosemary crushed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil for searing
Tzatziki
  • 1/2 English cucumber grated and squeezed dry
  • 1 cup plain whole-milk Greek yogurt (240 g)
  • 1 small clove garlic grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill chopped
To serve
  • 6 pita breads warmed
  • 2 tomatoes sliced
  • 1/2 red onion thinly sliced
  • 2 cups shredded romaine

Method
 

Gyro meat
  1. Preheat the oven to 350°F (175°C) and line a rimmed sheet pan with foil.
  2. Process the lamb, beef, squeezed onion, garlic, oregano, marjoram, cumin, coriander, rosemary, salt and pepper in a food processor for about 1 minute until smooth and tacky.
  3. Shape the mixture into a 10-inch log on a large sheet of parchment, roll it tightly and twist the ends firmly.
  4. Bake seam side down for 60 to 75 minutes, until the center reaches 160°F (71°C). Rest for 10 minutes, unwrap and pat dry.
  5. Slice the meat very thinly and sear in a hot skillet with the olive oil for about 1 minute per side until crisp at the edges.
Tzatziki and serving
  1. Stir together the cucumber, yogurt, garlic, lemon juice, olive oil and dill and season with salt and pepper. Chill for 20 minutes.
  2. Fill warm pitas with the gyro meat, tzatziki, tomato, red onion and romaine and serve.

Notes

Thinner slices: Chill the baked log for 1 hour before slicing.
Storage: Refrigerate the meat for up to 4 days or freeze for up to 3 months.
Nutrition is an estimate per gyro with pita, tzatziki and toppings.