Greek Gyro (Γύρος) — Seasoned Meat Pita Wrap with Tzatziki

• 700 gground pork (80–85% lean) (traditional for gyro; keep some fat for juiciness)
• 300 gground beef (85% lean) (balances flavor and texture)
• 180 gyellow onion (finely grated or pureed)
• 12 ggarlic cloves (about 4 cloves, finely grated)
• 2 tspdried oregano
• 1 tspground cumin
• 1 tspground coriander
• 2 tspsweet paprika
• 1 tspground black pepper
• 2 tspfine sea salt (about 12 g)
• 1 tspdried marjoram (optional but very traditional)
• 1 tspdried thyme
• 1 tbspextra-virgin olive oil
• 1 tbspred wine vinegar (adds the classic tang)
• 500 gGreek yogurt (full-fat, strained)
• 300 gEnglish cucumber (about 1 large cucumber, grated)
• 10 gfresh dill (finely chopped)
• 1 tbspfresh lemon juice (about 15 ml)
• 6Greek pita breads (about 60 g each)
• 300 gtomatoes (thinly sliced)
• 120 gred onion (thinly sliced)

Instructions

1. 1

   Make the tzatziki first so it can chill and mellow. Grate the cucumber, toss it with 0.5 tsp salt, and let it drain in a fine sieve for 10 minutes, then squeeze very dry with clean hands or a towel.

2. 2

   In a bowl, combine yogurt, squeezed cucumber, grated garlic, olive oil, dill, lemon juice, and black pepper. Stir until creamy and uniform, then cover and refrigerate for at least 30 minutes so the flavors round out.

3. 3

   Prepare the gyro meat mixture by placing the grated onion in a sieve and pressing out excess liquid. Add the onion to a large bowl with the ground pork, ground beef, garlic, oregano, cumin, coriander, paprika, pepper, salt, marjoram, thyme, olive oil, and red wine vinegar.

4. 4

   Knead the meat vigorously for 3 full minutes until it becomes tacky and cohesive. This mixing creates the springy, sliceable texture associated with gyro carved from a spit.

5. 5

   Line a loaf pan with parchment, then pack the meat in tightly, pressing firmly to remove air pockets. Cover and refrigerate for 20 minutes to help the loaf hold together and slice cleanly after roasting.

6. 6

   Heat the oven to 190°C (375°F) and place the loaf pan on a rimmed baking sheet to catch drips. Roast for 55–65 minutes, or until the center reaches 71°C (160°F) on an instant-read thermometer.

7. 7

   Rest the meat loaf for 15 minutes, then lift it out and slice as thinly as you can with a sharp knife. For the classic browned edges, sear the slices in a hot skillet for 2–3 minutes total, turning once, until lightly crisped.

8. 8

   Warm the pitas in a dry skillet or on a griddle, brushing with 1 tbsp olive oil total across all breads. Heat each pita about 30–45 seconds per side until pliable and lightly toasted.

9. 9

   Assemble each gyro by spreading about 80 g tzatziki on a warm pita. Add sliced gyro meat, tomatoes, and red onion, then fold into a wrap and serve immediately while the meat is hot and the sauce is cold.