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Juicy Ground Lamb Gyros

Juicy Ground Lamb Gyros

Sometimes I crave something hearty and satisfying, but not fussy or overcomplicated. That’s when juicy ground lamb gyros come to my rescue. There’s just something deeply comforting about that tender, perfectly seasoned meat, snuggled up in warm pita, loaded with crisp veggies, and finished with a splash of creamy tzatziki.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound ground lamb
  • 1 pound ground beef (80/20 mix)
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1/4 cup bread crumbs
  • 1 tablespoon oregano flakes
  • 2 teaspoons cumin powder
  • 2 teaspoons coarse salt
  • 1 teaspoon aleppo pepper (or use paprika with a pinch of cayenne)
  • 1/2 teaspoon ground black pepper
  • 8 pieces warmed pita breads
  • 1 cup tzatziki sauce (either homemade or store-bought)
  • 3 pieces sliced campari or roma tomatoes
  • 1 thinly sliced red onion
  • 1 finely chopped romaine heart
  • 1/2 cup crumbled feta cheese (optional)
  • Hot sauce as desired (optional)

Method
 

Instructions
  1. Blend the meats and aromatics. In a large bowl, combine ground lamb and beef. Add the chopped onion and plenty of minced garlic for depth. Stir in bread crumbs, then sprinkle in oregano, cumin, coarse salt, Aleppo pepper, and black pepper. Use your hands—it’s messy, but helps everything get friendly and well mixed.
  2. Shape and compact. Pat the mixture into a loaf shape and press it firmly so it holds together. This compacting trick is the secret to those dense, sliceable gyro-style bites you crave.
  3. Cook until golden. Roast or pan-fry your meatloaf until the outside is deeply browned and the inside is juicy but cooked through. You want a crust—not a dry, crumbly mess—so don’t overdo it. Let it rest before slicing thinly; resting keeps the juices in the meat, right where they belong.
  4. Prep the fillings. While the meat cooks, warm your pitas until they’re soft and flexible. Slice fresh tomatoes and red onion thin, and chop crisp romaine. Lay everything out so assembly is a breeze.
  5. Assemble and top it off. To build each gyro, lay out a pita, pile in a generous amount of sliced meat, then add tomatoes, onions, romaine, and a lovely drizzle of tzatziki. Sprinkle with crumbled feta if you like, and hit it with a few dashes of hot sauce for a spicy finish.

Notes

You don’t need a vertical spit (or a trip to Greece) to nail that classic gyro taste. The meat mixture delivers incredible juiciness and a golden crust right from your oven or skillet, no special gear required.