The Greek Mafia Is After Me For Revealing Their Secret Gyro Recipe

Ingredients

• 1 lb Lamb Leg (trimmed of excess fat, cut into small pieces for mincing)
• 1 lb Petite Sirloin (trimmed of excess fat, cut into small pieces for mincing)
• 1 large White Onion (chopped; juice separated from solids)
• 1 tsp Cumin (ground)
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1 tbsp Fresh Parsley (finely chopped)
• 1 tsp Paprika
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for greasing baking pan)
• 4 pieces Pita Bread (soft, warmed)
• ½ cup Suzuki Sauce (store‑bought or homemade yogurt‑based sauce)
• 2 medium Tomatoes (diced and lightly seasoned with salt and pepper)
• ½ large Additional White Onion (thinly sliced for topping; use the juice saved from step 1)

Instructions

1. Prepare the Meat Blend

   Trim excess fat from the lamb leg and petite sirloin, cut into small chunks and mince together until a coarse texture is achieved.

   Time: PT10M

2. Chop Onion and Separate Juice

   Finely chop one large white onion. Place the chopped pieces in a fine mesh sieve and press to collect the juice; set the juice aside and keep the solid bits for the meat mixture.

   Time: PT5M

3. Season the Meat

   In a large mixing bowl combine the minced meat, chopped onion solids, 1 tsp cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tbsp fresh parsley, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper. Mix thoroughly until the spices are evenly distributed.

   Time: PT5M

4. Bake the Meat

   Grease a baking pan with 2 tbsp olive oil, spread the seasoned meat mixture evenly, and place in a pre‑heated oven at 325°F. Bake for about 1 hour 30 minutes, or until the internal temperature reaches 160°F.

   Time: PT1H30M

   Temperature: 325°F

5. Cool and Slice

   Remove the pan from the oven and let the meat cool completely on a wire rack (about 30 minutes). Once cool, thinly slice the meat on a bias.

   Time: PT30M

6. Re‑heat Sliced Meat

   Heat a skillet over medium heat, add a splash of the reserved onion juice, and quickly sauté the sliced meat just until warmed through, about 3‑5 minutes.

   Time: PT5M

7. Prepare Toppings

   Dice the tomatoes, season with a pinch of salt and pepper, and thinly slice the remaining onion. Warm the pita breads briefly in the oven or on a dry skillet.

   Time: PT5M

8. Assemble the Pitas

   Spread a generous spoonful of Suzuki sauce onto each warm pita, add a layer of seasoned tomatoes, top with the reheated meat slices, and finish with thin onion slices. Fold or roll and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lamb Leg: Ground lamb, Boneless lamb shoulder
• Instead of Petite Sirloin: Ground beef, Top sirloin
• Instead of White Onion: Yellow onion, Sweet onion
• Instead of Cumin: Ground coriander
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Oregano: Marjoram
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Paprika: Smoked paprika
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Vegetable oil
• Instead of Pita Bread: Flatbread, Naan
• Instead of Suzuki Sauce: Tzatziki, Garlic yogurt sauce
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Additional White Onion: Red onion

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Baking Pan
• Meat Thermometer
• Skillet or Frying Pan
• Spatula or Tongs
• Oven

Critical Steps — Do Not Skip

• Trimming excess fat from the lamb and sirloin before mincing.
• Baking the meat to an internal temperature of 160°F.
• Allowing the baked meat to cool completely before slicing.

Chef Tips from the Video

• Keep the meat mixture very cold before baking; it helps retain juiciness.
• Slice the meat on a slight diagonal for a larger surface area and better bite.
• Reserve the onion juice; it adds a subtle sweet flavor when reheating the meat.

Troubleshooting

Storage

Refrigerator: Store sliced meat and sauce separately in airtight containers for up to 3 days.

Freezer: Uncooked minced meat blend can be frozen for up to 2 months; baked meat can be frozen sliced for up to 1 month.

Room temperature: Pita breads can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Bake the meat a day ahead, cool, slice, and store in the fridge; reheat with onion juice before assembling.
• Suzuki sauce can be made 2 days ahead and kept refrigerated.

Frequently Asked Questions