Restaurant-style Greek Gyros At Home

Ingredients

• 1 pound Lamb Shoulder (trimmed, cut into 1‑inch cubes)
• 1 pound Beef Chuck (cut into 1‑inch cubes)
• 2 grams Transglutaminase (Meat Glue) (measure just before mixing; from Modernist Pantry)
• 1 teaspoon Sodium Tripolyphosphate (optional; helps retain moisture)
• 2 teaspoons Greek Oregano (dried)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1/2 teaspoon Ground Cinnamon
• 1 medium Onion (peeled, roughly chopped)
• 4 large Garlic Cloves (peeled)
• 2 teaspoons Kosher Salt
• 2 tablespoons Olive Oil (for cooking pita and fries)
• 4 pieces Greek Pita (Flatbread) (soft, no pocket; can be homemade or store‑bought)
• 2 medium Ripe Tomatoes (sliced thick)
• 1 small Red Onion (thinly sliced on a mandolin)
• 1 teaspoon Dried Greek Oregano (sprinkled on onions)
• 1 cup Greek Yogurt (Full‑fat, 10% milkfat) (plain, unsweetened)
• 1 teaspoon Dried Dill
• 1 small Cucumber (Persian or English) (grated, excess liquid squeezed out)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 clove Garlic (for tzatziki) (minced)
• 4 ounces Feta Cheese (crumbled)
• 2 medium Potatoes (Russet) (cut into fries)

Instructions

1. Cube and Grind the Meats

   Trim any excess fat from the lamb shoulder and beef chuck, cut into 1‑inch cubes, then run each through a meat grinder on the coarse setting.

   Time: PT20M

2. Process Aromatics

   Place the chopped onion and garlic in the food processor and pulse until finely minced.

   Time: PT5M

3. Combine Meat, Aromatics, and Spices

   In the food processor, add the ground lamb and beef, minced onion, garlic, Greek oregano, parsley, cinnamon, and kosher salt. Process until the mixture starts to cling to the blades, about 1‑2 minutes.

   Time: PT10M

4. Add Binding Agents

   Measure the transglutaminase and sodium tripolyphosphate just before use, sprinkle them over the meat mixture, and pulse a few more times until fully incorporated and the mixture feels sticky, like a thick sausage.

   Time: PT5M

5. Shape the Meat Loaf

   Line the cylindrical mold with a sheet of plastic wrap that has been lightly misted with water. Spoon the meat mixture into the mold in half‑cup portions, pressing firmly with a spatula and wet hands to eliminate air pockets. Smooth the top, fold the overhang, and place a small weight (e.g., a can of beans) on top.

   Time: PT10M

6. Chill the Loaf

   Cover the mold with plastic wrap and refrigerate for at least 1 hour to let the binding set.

   Time: PT1H

7. Preheat Oven and Prepare Spit

   Preheat a conventional oven to 425°F. Assemble the vertical metal spit (skewer) and line a foil‑covered baking tray with an extra sheet of foil for easy cleanup.

   Time: PT5M

   Temperature: 425°F

8. Cook the Meat Loaf

   Place the chilled meat loaf onto the vertical spit, insert into the oven, and roast at 425°F for 15 minutes. Reduce temperature to 300°F and continue roasting until the internal temperature reaches 160°F, about 30‑35 more minutes.

   Time: PT45M

   Temperature: 300°F

9. Prepare Tzatziki Sauce

   Grate the cucumber using the large‑hole side of a box grater, place in a cheesecloth, and squeeze out excess liquid. In a mixing bowl combine the full‑fat Greek yogurt, grated cucumber, minced garlic, dried dill, lemon juice, and a pinch of kosher salt. Mix until smooth; adjust seasoning as needed.

   Time: PT10M

10. Cook Greek Pita (if homemade)

    Mix flour, Greek yogurt, a pinch of salt, and water to form a soft dough. Let rest 20 minutes, divide into 8 balls, roll each into a 6‑inch circle. Heat a non‑stick skillet over medium‑high, brush lightly with olive oil, and cook each side 2‑3 minutes until lightly browned.

    Time: PT20M

11. Slice Toppings

    Slice tomatoes thickly. Using a mandolin, slice the red onion super‑thin, then chop into bite‑size pieces. Sprinkle the onion pieces with dried Greek oregano.

    Time: PT5M

12. Make Greek Fries

    Cut potatoes into 1/4‑inch sticks, rinse and pat dry. Heat olive oil in a deep skillet to 350°F and fry until golden and crisp, about 12‑15 minutes. Drain on paper towels, toss with lemon juice, crumbled feta, and a pinch of dried oregano.

    Time: PT15M

    Temperature: 350°F

13. Slice the Cooked Meat

    Remove the meat loaf from the spit, let rest 5 minutes, then slice thinly on a bias using a sharp knife or electric slicer.

    Time: PT5M

14. Assemble the Gyro

    Lay a warm pita on a plate, spread a generous dollop of tzatziki, add a layer of sliced meat, top with tomato slices, seasoned onion, and a handful of Greek fries if desired. Finish with a drizzle of any remaining tzatziki and a squeeze of lemon.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

78 g

Fat

36 g

Fiber

6 g