Emulsifier Free Classic Beef Gyros
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Learn more →Ingredients
4 servings
For the gyro meat
- 1 lb ground beef (80/20)
- ½ medium yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground coriander
For the tzatziki
- 1 cup plain whole-milk greek yogurt
- ½ medium english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill, finely chopped
- ¼ tsp kosher salt
For serving
- 4 pita breads
- 1 medium tomato, thinly sliced
- ½ medium red onion, thinly sliced
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Place the roughly chopped onion in a food processor and pulse 10–12 times until very finely minced. Transfer the onion to the center of a clean kitchen towel, gather the edges, and wring out as much liquid as possible — the onion should be nearly dry.
- 2
Add the squeezed onion back to the food processor along with the 4 roughly chopped garlic cloves, oregano, cumin, paprika, 1/2 tsp kosher salt, black pepper, and coriander. Add the ground beef and process for about 60 seconds, stopping once to scrape down the sides, until the mixture is smooth and paste-like — it should hold together when pressed.
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