Gyro Day 3 Greek Dinner Series

Ingredients

• 1 large Onion (peeled and quartered)
• 4 cloves Garlic (peeled)
• 500 g Ground Beef (80 % lean, preferably grass‑fed)
• 250 g Ground Lamb (fresh, not pre‑seasoned)
• 2 tsp Dried Oregano (Greek oregano preferred)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 2 tbsp Margarine (softened, unsalted)
• 1 tsp Ground Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 sheet Aluminum Foil (large enough to wrap the log)
• 1 piece Wooden Skewer (to hold the log together while baking)
• 4 pieces Pita Bread (whole‑wheat or regular, warmed)
• 1 cup Tzatziki (store‑bought or homemade)
• 1 medium Tomato (sliced)
• 0.5 medium Cucumber (sliced into thin rounds)
• 0.25 medium Red Onion (thinly sliced)
• 100 g Feta Cheese (crumbled)

Instructions

1. Make Onion‑Garlic Puree

   Place the quartered onion and garlic cloves in a food processor. Pulse until completely smooth, scraping down the sides as needed.

   Time: PT10M

2. Combine Meat and Seasonings

   In the bowl of a stand mixer fitted with the paddle attachment, add the ground beef, ground lamb, softened margarine, onion‑garlic puree, oregano, thyme, rosemary, cumin, salt, and pepper. Mix on low speed until the mixture forms a cohesive, paste‑like consistency.

   Time: PT5M

3. Shape and Wrap the Log

   Transfer the meat mixture onto a piece of parchment paper. Shape it into a uniform log about 4‑5 inches long and 2 inches wide. Place a wooden skewer through the center to hold the shape, then wrap the log tightly in aluminum foil. If you prefer, place the log in a loaf pan instead of foil.

   Time: PT5M

4. Bake the Meat Log

   Preheat the oven to 350°F (175°C). Place the wrapped log on a baking sheet and bake for 45 minutes, or until the internal temperature reaches 160°F (71°C).

   Time: PT45M

   Temperature: 350°F

5. Rest and Slice

   Remove the log from the oven and let it rest, still wrapped, for 5 minutes. Unwrap and, using a sharp chef’s knife, shave the log into thin slices (about ¼‑inch thick).

   Time: PT5M

6. Pan‑Fry the Slices

   Heat a skillet over medium‑high heat and add a thin drizzle of olive oil. Working in batches, add the meat slices and fry for 2‑3 minutes per side, until golden and crispy.

   Time: PT7M

7. Assemble the Pita

   Warm the pita breads briefly in the oven or on a skillet. Spread a generous spoonful of tzatziki on each pita, add a few crispy meat slices, then top with tomato, cucumber, red onion, and crumbled feta. Fold or roll and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

38 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Ground Lamb: Additional ground beef
• Instead of Dried Oregano: Fresh oregano (1 tbsp)
• Instead of Dried Thyme: Fresh thyme (1 tbsp)
• Instead of Dried Rosemary: Fresh rosemary (1 tbsp)
• Instead of Margarine: Unsalted butter, Olive oil (1 tbsp)
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Aluminum Foil: Parchment paper (for covering, not sealing)
• Instead of Wooden Skewer: Metal skewer
• Instead of Pita Bread: Flatbread, Naan
• Instead of Tzatziki: Greek yogurt with cucumber and garlic
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Cucumber: Zucchini (thinly sliced)
• Instead of Red Onion: White onion
• Instead of Feta Cheese: Goat cheese, Cotija

Equipment Needed

• Food Processor
• Stand Mixer
• Mixing Bowl
• Baking Sheet
• Aluminum Foil
• Wooden Skewer (optional)
• Oven
• Skillet
• Cutting Board
• Chef's Knife
• Tongs (optional)

Critical Steps — Do Not Skip

• Creating a completely smooth onion‑garlic puree.
• Mixing the meat mixture only until it reaches a paste‑like consistency.
• Shaping the log tightly and removing air pockets before baking.
• Baking to an internal temperature of 160°F (71°C) for food safety.
• Slicing the log while still slightly chilled to achieve even thin slices.

Chef Tips from the Video

• Use a mix of 2 parts beef to 1 part lamb for authentic Greek flavor and juiciness.
• Add a pinch of smoked paprika for a subtle depth without straying from the traditional profile.
• For extra aroma, toast the dried herbs briefly in a dry pan before adding them to the meat.

Troubleshooting

Storage

Refrigerator: Store the cooked meat log in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and place in a freezer bag; freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the meat log a day ahead, cool completely, wrap tightly, and refrigerate. Slice and pan‑fry just before serving.
• The sliced meat can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month.

Frequently Asked Questions