Mediterranean Diet Friendly Classic Beef Gyros

Total time1 hr 55 min

Prep time25 min

Cook time1 hr

Mediterranean Diet Friendly Classic Beef Gyros

A homemade gyro loaf that starts with a food processor and a loaf pan might sound unconventional, but the payoff is deeply savory, herb-and-spice-forward slices with all the char and texture of a spit-roasted classic. Onion, garlic, oregano, cumin, paprika, and coriander get worked into a smooth, well-seasoned base that bakes low and slow in a water bath, then rests until it slices paper-thin and sears up crisp at the edges. Alongside it, a cool, garlicky tzatziki brings the whole plate together — thick Greek yogurt, grated cucumber, fresh dill, lemon juice, and a drizzle of good olive oil, all classic staples of Mediterranean cooking. Warm pita gets folded around the seared slices with juicy tomato, thinly sliced red onion, and a scatter of parsley, finished with a squeeze of lemon for brightness. It's a fresh, herb-heavy, olive-oil-driven meal that fits naturally into a Mediterranean way of eating, and it's satisfying enough to make on repeat.

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Ingredients

4 servings

For the gyro meat

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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