Ingredients:

  • 1 cup Plain Greek Yogurt (Full Fat)
  • ½ medium English Cucumber, shredded
  • 2 cloves Garlic, finely minced
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Dill, chopped
  • ½ tsp Kosher Salt (for Tzatziki)
  • Pinch of Black Pepper (for Tzatziki)
  • 5 lbs Ground Lamb (85/15 fat ratio recommended)
  • ¼ cup Dry Breadcrumbs
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Kosher Salt (for Lamb)
  • ½ tsp Black Pepper (for Lamb)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Marjoram
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Ground Cumin
  • 2 tbsp Water or Beef Stock
  • 4 large Pita Breads, warmed
  • 1 large Tomato, sliced
  • ½ Red Onion, thinly sliced
  • A handful of fresh parsley, chopped (optional garnish)

Instructions:

  1. Drain the Cucumber: Grate the cucumber, lightly salt it, and place it in a sieve or squeeze it aggressively in a clean tea towel to remove excess moisture. This prevents soggy tzatziki.
  2. Combine Tzatziki: In a bowl, combine the drained cucumber, Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper. Stir well, cover, and refrigerate for at least 30 minutes to allow the flavors to marry and thicken.
  3. Process the Lamb: Place the ground lamb, breadcrumbs, Worcestershire sauce, and all seasonings (salt, pepper, oregano, marjoram, cumin, garlic, onion powder) into a food processor. Pulse rapidly for about 30–60 seconds until the meat structure breaks down and forms a sticky paste. This is crucial for sliceable ground lamb gyros.
  4. Form the Loaf and Chill: Line an 8x4 inch loaf pan with parchment paper, leaving an overhang. Transfer the sticky meat mixture into the pan and press very firmly to remove any air pockets. Refrigerate for 30 minutes.
  5. Cook the Loaf: Preheat the oven to 375°F (190°C). Bake the loaf for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Rest and Press: Remove the loaf from the oven and allow it to rest in the pan for 10 minutes. Crucially, place a weighted object (like a heavy cast iron pan) on top of the loaf during this rest period to further compress it.
  7. Slice: Remove the weight and lift the loaf out using the parchment overhang. Allow it to cool for another 5–10 minutes, then use a very sharp knife to slice the gyro meat across the width as thinly as possible (aim for ⅛-inch thickness).
  8. Crisp the Gyro Meat: Heat a large non-stick skillet or flat griddle over medium-high heat with a drizzle of olive oil. Sear the thinly sliced meat in batches for 1–2 minutes per side until the edges are golden brown and slightly crispy.
  9. Assemble and Serve: Warm the pita breads. Load generously with the crispy ground lamb gyro meat, sliced tomato, red onion, and a generous dollop of chilled Tzatziki. Fold or roll the gyro and serve immediately.