Mediterranean Diet Friendly Gyro Plate

Total time1 hr 5 min

Prep time20 min

Cook time15 min

This gyro plate leans into everything the Mediterranean table does best: juicy, herb-packed patties seasoned with oregano, cumin, and smoked paprika, seared in olive oil until deeply browned outside and tender within. Alongside sits a cool, garlicky tzatziki built from thick Greek yogurt, grated cucumber, fresh dill, and a bright hit of lemon — the kind of tangy, herby sauce that makes the whole plate come together. Warm pita cradles the patty, piled high with juicy cherry tomatoes, crisp romaine, and thin ribbons of red onion for crunch and freshness in every bite. A light scatter of feta adds a salty, briny finish that echoes classic Greek flavors without overwhelming the dish. It's the kind of balanced, vegetable-forward, olive-oil-driven meal that fits naturally into a Mediterranean way of eating, and it comes together easily enough for a weeknight dinner or a casual weekend spread. Each plate feels fresh, herby, and satisfying — proof that this style of eating never skimps on flavor.

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Ingredients

4 servings

For the gyro meat

1 lb ground lamb
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 lamb 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 lb ground beef
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).
1 tsp dried oregano
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the tzatziki

1 cup plain greek yogurt
½ english cucumber, grated and squeezed dry
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 clove garlic, minced
¼ tsp salt

For serving

4 pita breads
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 cup romaine lettuce, shredded
¼ cup crumbled feta cheese (optional)

Instructions

1
Make the tzatziki: grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, dill, garlic, and salt until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
2
In a large bowl, combine the ground lamb, ground beef, oregano, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute — do not overwork. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch thick.

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