`Beef and Lamb Gyros with EVOO Tzatziki Sauce - Olive Oil Times
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enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Beef and Lamb Gyros with EVOO Tzatziki Sauce

Bring the flavors of the Mediterranean and those iconic Greek sandwiches home to your kitchen. These homemade beef and lamb gyros are teaming with flavor; garlic, onions, and herbs.
Beef and Lamb Gyros with EVOO Tzatziki Sauce
By Patterson Watkins
Apr. 25, 2022 12:08 UTC

Bring the fla­vors of the Mediterranean and those iconic Greek sand­wiches home to your kitchen. These home­made beef and lamb gyros are team­ing with fla­vor; gar­lic, onions, and herbs. Extra vir­gin olive oil adds an impres­sive unc­tu­ous qual­ity to the tzatziki, a tasty yogurt and cucum­ber condi­ment. 

Gyro meat is very sim­i­lar to a meat­loaf, just com­pressed and more finely blended. Ground beef and lamb are fur­ther blended, along with oodles of gar­lic, into a much finer ground, almost paste-like. That mix­ture is then baked and com­pressed while rest­ing to cre­ate that tell-tale tex­ture, look, and con­sis­tency. The meat is then stuffed inside a toasted pita along with Greek-salad veg­gies, feta cheese crum­bles, and the home­made olive oil tzatziki sauce.

beef-and-lamb-gyros-with-evoo-tzatziki-sauce-olive-oil-times-beef-and-lamb-gyros-with-evoo-tzatziki-sauce

Beef and Lamb Gyros with EVOO Tzatziki Sauce

5from3votes
Course: MainCuisine: GreekDifficulty: Easy
Servings

4 – 6

serv­ings
Prep time

20

min­utes
Cooking time

1

hour 

The home­made tzatziki sauce can be made a day or two in advance of you assem­bling these tasty gyros. The com­bi­na­tion of medium to robust inten­sity olive oil really brings out all the fla­vors, not only of the sauce but of the meat, cucum­bers, toma­toes, red onion, French fry, and feta fill­ing. 

Ingredients

  • Olive Oil Tzatziki Sauce:

  • 1/4cupcucum­ber, minced

  • 1eachgar­lic clove, peeled and minced

  • 1table­spoonlemon juice

  • 1tea­spoondried dill

  • 1/2tea­spoonsalt

  • pinchblack pep­per

  • 1/4cup medium to robust inten­sity extra vir­gin olive oil

  • 3/4cupfull-fat Greek yogurt

  • Beef and Lamb Gyro Meat:

  • 1cupyel­low onion, peeled

  • 6eachgar­lic cloves, peeled

  • 2tea­spoonsdried rose­mary

  • 2tea­spoonsdried oregano

  • 2tea­spoonssalt

  • 1lbground lamb

  • 1lbground beef

  • Gyro Essentials and Fillings:

  • 4 – 6eachpitas or naan, warmed

  • 2cups French fries, cooked accord­ing to the instruc­tions on the pack­age

  • 1cupcucum­bers, sliced or cut into wedges

  • 1cuptoma­toes, diced or cut into wedges

  • 1/4cupred onion, peeled and minced

  • 2 – 4table­spoonsfeta cheese crum­bles

  • driz­zlered wine vine­gar

  • driz­zlemedium to robust inten­sity extra vir­gin olive oil

  • pinchdried oregano

Directions

  • Place cucum­ber, gar­lic, lemon juice, dill, salt, and pep­per in a medium bowl, and stir to com­bine. Add the olive oil and yogurt to the bowl and stir to com­bine. Cover and refrig­er­ate until ready to assem­ble the gyros. 
  • Preheat the oven to 325°F. Place onion, gar­lic, rose­mary, oregano, salt, and pep­per in the bowl of a food proces­sor, blend into a smooth paste. Add the ground beef and lamb to the food proces­sor (work­ing in batches if nec­es­sary) and blend into a fine paste, simul­ta­ne­ously com­bin­ing with the sea­son­ing.
  • Line an 8x8’’ casse­role dish with parch­ment paper, trans­fer the meat mix­ture to the pan, and evenly press into the bot­tom and sides. Place in the oven and bake for 45 – 60 min­utes or until cooked through. 
  • Remove the pan from the oven, drain any pan drip­pings, and place either a heavy skil­let or weights on top of the meat, to com­press the mix­ture. Set aside to rest and com­press at room tem­per­a­ture for 30 min­utes to 1 hour. When you’re ready to assem­ble the gyros, slice the meat into thin strips. 
  • To assem­ble the gyros, place warmed pitas on a clean work sur­face. Fill the cen­ters with tzatziki, gyro meat, French fries, cucum­bers, toma­toes, red onion, and feta cheese. Drizzle with red wine vine­gar and sprin­kle with dried oregano before serv­ing. 

Discover more recipes with extra virgin olive oil.

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