Lamb Gyros Are Underrated

Ingredients

• 1.5 lb Ground Beef (80/20 blend) (Can substitute with ground lamb for richer flavor)
• 1 medium Yellow Onion (Peeled and roughly chopped)
• 1 small Shallot (Peeled and roughly chopped)
• 2 handfuls Fresh Parsley (Packed, roughly chopped)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Salt
• 4 large Pita Bread (Whole‑wheat preferred, warmed before serving)
• 1 cup Greek Yogurt (Full‑fat for richer sauce)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 large Garlic Clove (Minced)
• 1 tbsp Fresh Dill (Chopped)
• 2 medium Tomatoes (Sliced)
• 1 small Red Onion (Thinly sliced for quick pickling)
• 2 tbsp Apple Cider Vinegar (For quick pickling)
• 1 tsp Sugar (For quick pickling)
• 2 tbsp Olive Oil (For pan‑searing)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the meat mixture.

   Time: PT10M

   Temperature: 400°F

2. Process Aromatics and Herbs

   In the food processor, add the chopped onion, shallot, and parsley. Pulse a few times until coarsely chopped.

   Time: PT5M

3. Combine Meat and Seasonings

   Add the ground beef (or lamb), cumin, smoked paprika, oregano, garlic powder, black pepper, and salt to the processor. Pulse until everything is just combined – the mixture should be slightly chunky.

   Time: PT5M

4. Form the Patty

   Line a baking sheet with parchment paper. Transfer the meat mixture onto the sheet and shape it into a single patty about 1.5 inches (3.8 cm) thick.

   Time: PT5M

5. Bake the Patty

   Place the baking sheet in the preheated oven and bake for 30 minutes, or until the internal temperature reaches 160°F (71°C).

   Time: PT30M

   Temperature: 400°F

6. Rest the Meat

   Remove the patty from the oven and let it rest on a cutting board for 20 minutes. This allows juices to redistribute.

   Time: PT20M

7. Slice and Sear

   Using a sharp knife, slice the rested patty into thin strips (about ¼ inch thick). Heat a skillet over medium‑high heat, add olive oil, and quickly sear the strips for 2‑3 minutes until a brown crust forms and pan drippings appear.

   Time: PT5M

8. Prepare White Sauce

   In a mixing bowl, combine Greek yogurt, lemon juice, minced garlic, chopped dill, and a pinch of salt. Stir until smooth.

   Time: PT5M

9. Quick‑Pickle Red Onions

   Thinly slice the red onion. Toss with apple cider vinegar, sugar, and a pinch of salt. Let sit for 10 minutes, stirring once halfway through.

   Time: PT10M

10. Assemble the Pitas

    Warm the pita breads (microwave 20 seconds or toast lightly). Spread a generous layer of white sauce, add a handful of seared meat strips, top with tomato slices and pickled red onions. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

4g