Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1 lb Ground Lamb
  • 1 large Yellow Onion, finely grated
  • 3 cloves Garlic, minced
  • 2 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • Pinch of Cayenne Pepper
  • 1 cup + 2 Tbsp Warm Water
  • 1 packet Active Dry Yeast
  • 1 tsp Granulated Sugar
  • 3 cups All-Purpose Flour
  • 1 tsp Fine Sea Salt (for dough)
  • 2 Tbsp Olive Oil (for dough)
  • 1 cup Full-Fat Plain Greek Yogurt
  • 1 medium English Cucumber, grated and squeezed dry
  • 2 cloves Garlic, finely minced (for tzatziki)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill, chopped
  • ½ tsp Fine Sea Salt (for tzatziki)
  • 1 large Red Onion, thinly sliced (for assembly)
  • 1 cup Cherry Tomatoes, halved (for assembly)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Combine ground beef, lamb, grated onion, minced garlic, oregano, paprika, salt, pepper, and cayenne in a bowl. Mix gently until just incorporated.
  2. Shape the meat mixture tightly into a compact loaf (about 6 inches long). Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight (up to 12 hours).
  3. For the Tzatziki: Grate the cucumber, place it in a clean towel or cheesecloth, and squeeze out as much liquid as possible. Mix the strained cucumber with Greek yogurt, minced garlic, lemon juice, dill, and salt. Cover and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Unwrap the chilled meat loaf and slice it thinly against the grain (about ¼ inch thick).
  5. Heat a heavy-bottomed skillet over medium-high heat with olive oil. Sear the meat slices in batches until nicely browned on both sides. Return all cooked meat to the pan, lower the heat, and use two forks to roughly shred and chop the pieces. Keep warm.
  6. For the Pita Bread: Dissolve yeast and sugar in warm water; let stand 5–10 minutes until foamy. In a separate bowl, combine flour and salt. Add the yeast mixture and 2 Tbsp olive oil. Mix until a shaggy dough forms.
  7. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled.
  8. Divide dough into 6 equal pieces. Roll each piece into a 6-inch circle, about ¼ inch thick. Cook on a dry, hot skillet for 1–2 minutes per side until puffed and lightly browned. Brush lightly with oil immediately after cooking.
  9. To assemble: Briefly warm the pitas. Place a generous portion of warm gyro meat down the center. Top with tzatziki sauce, sliced red onion, tomatoes, and fresh parsley. Fold tightly and serve immediately.