Ingredients:
- 1 lb Ground Beef (80/20 blend) or ground lamb
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Fresh Black Pepper
- 1 tsp Kosher Salt
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp Olive Oil
- 6 rounds Thick cut Pita Bread
- 2 medium Roma Tomatoes, diced
- 1/2 medium Red Onion, very thinly sliced
- 2 cups Romaine Lettuce, shredded
- Tzatziki Sauce, as needed
- 1/4 cup Feta Cheese, crumbled (optional)
Instructions:
- Prepare the Meat Mixture: In a large mixing bowl, thoroughly combine the ground meat, onion powder, garlic powder, oregano, cumin, paprika, pepper, and salt.
- Shape and Chill: Form the seasoned meat mixture tightly into a compact loaf shape. Wrap tightly in plastic wrap or place in an airtight container and chill for a minimum of 4 hours, or preferably overnight. This step is crucial for slicing consistency.
- Slice the Meat: Remove the chilled loaf. Using the sharpest knife available, slice the loaf as thinly as possible (ideally 1/8 inch or 3mm thick). If slicing is difficult, return the loaf to the freezer for 30 minutes to firm it up further.
- Marinate (Quick Step): Place the thin slices into a bowl and toss gently with the Lemon Juice and Olive Oil. Let this sit at room temperature for 15 minutes while you heat the pan.
- Cook the Gyro Meat: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Cook the meat in small batches, ensuring not to overcrowd the pan, stirring occasionally until the edges are nicely browned and slightly crisp (about 2–3 minutes per batch).
- Warm the Pitas: While the final batch of meat cooks, warm the pitas directly on a dry skillet or griddle until soft and pliable.
- Assemble the Gyros: Lay out a warm pita. Layer generously with Tzatziki sauce, followed by a hefty pile of the cooked Gyro meat. Top with shredded lettuce, diced tomatoes, and thinly sliced red onion.
- Serve Immediately: Fold or wrap the pita firmly and serve while hot, adding crumbled feta if desired.