| Prep Time | 45 minutes |
| Cook Time | 1 hour |
| Passive Time | 1 hour |
| Servings |
gyros
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Ingredients
For the Gyros meat
- 1 lb ground beef
- 1 lb ground lamb
- 1 yellow onion large
- 4 cloves garlic
- 2 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp dried oregano
- 1 tsp dried marjoram
- 1 tsp dried rosemary
For the Tzatziki sauce
- 10.6 oz greek yogurt (I used two 5.3-oz containers)
- 8 oz sour cream
- 1.5-2 cucumbers peeled, seeds removed, diced
- 2 lemons juiced
- 1/4 c fresh mint chopped
- 2 tsp fresh dill chopped
- 1 tsp kosher salt
For the Pita
- 3 c all-purpose flour more or less
- 2.5 tsp yeast (see note)
- 1 c water warmed to 110 degrees F
- 1/2 c milk warmed to 110 degrees F
- 1 tbsp olive or vegetable oil
- 1.5 tsp salt
- 1/2 tbsp granulated sugar
Toppings
- 2 tomatoes sliced
- 1 yellow or white onion sliced thinly
- fresh mint chopped
Ingredients
For the Gyros meat
For the Tzatziki sauce
For the Pita
Toppings
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Instructions
Prepare the Pita
- Mix the warmed water, warmed milk, yeast, salt, and sugar in the bowl of a stand mixer. If using instant yeast, move on to step 2. If using active dry yeast (or other non-instant varieties), allow the yeast to activate for 10-15 minutes (until bubbly).
- Add the oil and turn the stand mixer, fitted with the dough hook, on the lowest setting. Slowly add the flour 1/2 c at a time until it incorporates. You may not use all of the flour, or you may need a little extra. The dough is ready when it forms a soft ball and pulls away from the sides of the bowl.
- Turn the mixer up to medium speed and let the dough knead for 5 minutes, OR take the dough out and knead by hand on a lightly-floured surface for 4-5 minutes. The dough should be very smooth and elastic.
- Roll the dough into a tight ball and place in a lightly-oiled bowl, then cover with plastic wrap at let sit for an hour, or until doubled in size.
- Remove the dough from the bowl, pound it down to remove the air that's built up, and divide into 8 equal pieces. Roll each piece into a ball and place onto a baking sheet so the dough balls are not touching. Cover with a kitchen towel and let sit for 15 minutes.
- Heat a skillet or griddle to medium-high heat. Using a rolling pin, roll each dough ball into a circular disc approximately 1/8 inch thick.
- Cook the pitas, one at a time, for approximately 60 seconds per side. Do not pop any air bubbles that appear; simply flip the pita and let it deflate when removed from heat.
- Serve immediately, or store in an airtight container and reheat before serving.
Prepare the Gyro meat
- Mix beef, lamb, salt, pepper, oregano, marjoram, and rosemary until well incorporated. Cover and store in the refrigerator for at least an hour.
- After an hour, preheat the oven to 300 degrees F.
- Place onion and garlic into a food processor and mix into a paste. Add the meat mixture and process until the meat turns into a smooth paste.
- Pour the mixture out onto a baking sheet lined with foil. Divide in half, and form each half into a rectangular loaf about 1/2 inch thick.
- Cook at 300 degrees F for 30 minutes.
- Carefully flip the loaves over and cook another 20 minutes. Confirm the internal temperature has reached at least 165 degrees F.
- Without slicing, let the loaves rest on a cutting board for 20 minutes, then thinly slice the meat.
- Set your oven's broiler to high, or heat a skillet over high heat on the stove. Broil the strips of meat for 3 minutes per side, or fry for 2-3 minutes per side until crispy.
Construct the Gyros
- To make the tzatziki, mix all ingredients together until well incorporated. Let sit in the refrigerator for 15 minutes if possible before serving.
- Spread some tzatziki in the center of a warm pita, and top with meat, sliced onions, and sliced tomatoes. Top with more tzatziki and fresh mint, if desired.
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