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Gyro with Tzatziki Sauce

Gyro meat is infused with the traditional Greek flavors of marjoram and rosemary. The meat in this sandwich will have a slightly crumblier texture than the gyro meat found in most Greek restaurants, but with a superior flavor.
Gyro with Tzatziki Sauce recipe by The Culinary Institute of America

Ingredients

Gyro Meat

Makes 6 servings

  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 cup finely minced onion, squeezed
  • 1 tbsp finely minced garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 6 pitas
  • 3 cups shredded romaine lettuce
  • 2 plum tomatoes, seeded and cut into medium dice
  • 1/3 cup medium-dice sweet onion
  • 1 1/2 cups Tzatziki Sauce

Tzatziki Sauce

Makes 1 1/2 cups

  • 1/2 cup plain yogurt
  • 1/2 cup sour cream
  • 1/2 cup grated cucumber, squeezed dry
  • 1 tsp minced garlic
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp minced fresh dill
  • 1 tsp Lemon juice or as needed
  • 1/2 tsp grated lemon zest
  • Salt as needed
  • Freshly ground black pepper as needed

Directions

  1. Combine the lamb, beef, onion, garlic, marjoram, rosemary, salt, and pepper and stir until the meats and seasonings are evenly blended. Cover and refrigerate until very cold, at least 2 hours. Chill the bowl and blade of a food processor in the freezer at the same time you are chilling the meat.
  2. Preheat the oven to 350ºF and lightly oil a baking pan. (If you prefer, you can prepare the gyro meat on a rotisserie. Preheat the grill to medium-high and assemble the rotisserie.)
  3. Transfer the meat mixture to the chilled food processor bowl and process until a sticky paste forms, about 2 minutes. Spoon the mixture into the prepared baking pan, shaping it with dampened hands into a loaf about 1 1/2 inches thick and 8 inches long. It should not touch the sides of the pan. (If preparing the meat on a rotisserie, pack it around the round in a cylinder.) Cook the meat until it is completely cooked through (an internal temperature of 150°F), about 35 to 40 minutes.
  4. Cool the meat to room temperature, remove from the loaf pan, and wrap well. Chill in the refrigerator for at least 8 and up to 12 hours prior to slicing.
  5. Heat a griddle or skillet over medium-high heat. Add the pitas one at a time and griddle until toasted and very pliable. Add the sliced gyro meat to the griddle and cook until hot and lightly colored, about 2 minutes. Fill each pita with the sliced gyro meat and top with lettuce, tomatoes, and onion. Wrap the sandwich in paper and use a toothpick to hold the sandwich closed. Serve with the tzatziki sauce.

Tzatziki Sauce

  1. Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth. Transfer to a bowl and fold the olive oil, dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated until ready to serve.

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