Easy 30 Minute Gyro

Ingredients

• 100 g Onion (roughly half a medium onion, peeled and roughly chopped)
• 12 g Garlic (3‑4 cloves, peeled)
• 450 g Ground Beef (90/10) (lean ground beef)
• 450 g Ground Lamb (85/15) (fresh ground lamb)
• 50 g Panko Breadcrumbs (Japanese style panko)
• 2 g Dried Oregano
• 5 g Ground Coriander
• 3 g Black Pepper
• 1.5 g Chili Flakes
• 7 g Ground Cumin
• 10 g Salt
• 150 g Cucumber (peeled partially, diced medium‑small)
• 150 g Heirloom Tomato (diced medium‑small; regular slicing tomato works)
• 50 g Red Onion (half a medium red onion, diced)
• 15 g Fresh Parsley (stems removed, roughly chopped)
• 15 g Lemon Juice (juice of about half a lemon)
• 18 g Olive Oil (about 1 tbsp, extra‑virgin preferred)
• 200 g Plain Full‑Fat Yogurt (Greek‑style works well)
• 75 g Mayonnaise (regular, not light)
• 5 g Garlic (for sauce) (1 clove, minced)
• 3 g Fresh Dill (chopped)
• 6 pcs Flour Tortillas (extra fluffy) (about 60 g each; can substitute pita)
• 30 g Feta Cheese (Greek style, crumbled)
• 30 g Pepperoni Doggies (sliced; optional for extra flavor)
• 10 g Shredded Lettuce (for crunch)

Instructions

1. Process Onion and Garlic

   Place the roughly chopped onion and 3‑4 peeled garlic cloves into the food processor and pulse until finely minced.

   Time: PT5M

2. Combine Meat and Seasonings

   Add the ground beef, ground lamb, panko, dried oregano, ground coriander, black pepper, chili flakes, ground cumin, and salt to the processor. Pulse until the mixture is homogenous and slightly sticky.

   Time: PT5M

3. Portion and Shape Meat

   Weigh the mixture and divide into six equal 175 g portions. Shape each portion into an oblong patty about 6‑7 inches long and 3 inches wide, then insert two soaked wooden skewers lengthwise through each patty, keeping them off the center.

   Time: PT5M

4. Preheat Grill

   Turn all burners to high and preheat the grill for about 15 minutes until the grates reach 450‑500°F.

   Time: PT15M

   Temperature: 450-500°F

5. Prepare Israeli‑Style Cucumber Tomato Salad

   Dice the cucumber, tomato, and half a red onion into medium‑small pieces. Combine in a bowl with chopped parsley, lemon juice, olive oil, and a generous pinch of salt. Toss and let sit while the grill heats.

   Time: PT10M

6. Make Lemon‑Herb Yogurt Sauce

   In a mixing bowl combine plain yogurt, mayonnaise, lemon juice, minced garlic, and salt. Blend with an immersion blender until smooth, then stir in chopped fresh dill.

   Time: PT5M

7. Grill the Meat Skewers

   Lightly spray the meat with a bit of oil, place the skewers on the hot grates, and press down for good contact. Grill undisturbed for 4‑5 minutes, then flip and grill another 4‑5 minutes. Lower the lid and finish on the second side for 3‑4 minutes, aiming for an internal temperature of 150°F.

   Time: PT10M

   Temperature: 450-500°F

8. Rest and Slice Meat

   Remove the skewers and let the meat rest for 5 minutes. Then slice each oblong patty into ½‑inch thick pieces.

   Time: PT5M

9. Toast Flour Tortillas

   Heat a nonstick pan over medium‑high heat. Toast each tortilla on one side until lightly browned, then keep warm in a tortilla warmer.

   Time: PT5M

10. Assemble the Gyro‑Style Sandwiches

    Layer about 3 oz (≈85 g) of sliced grilled meat onto each tortilla, drizzle generously with the lemon‑herb yogurt sauce, sprinkle crumbled feta, add sliced pepperoni doggies, a spoonful of the cucumber‑tomato salad, and finish with a pinch of shredded lettuce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g