Ingredients:

  • 3 lbs (1.36 kg) Lamb shoulder or leg, or a mix of Lamb and Beef (80/20 ground meat mix recommended)
  • 1 large Yellow Onion, grated (about 1 cup/240ml)
  • 4 cloves Garlic, minced (about 2 tablespoons)
  • 2 tablespoons Dried Oregano
  • 1 tablespoon Dried Thyme
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Dried Marjoram
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Cayenne Pepper (optional, for a bit of kick)
  • 2 teaspoons Salt, or to taste
  • 1/4 cup (60ml) Olive Oil
  • 1/4 cup (60ml) Water
  • 1 cup (240ml) Plain Greek Yogurt (full fat is best)
  • 1/2 Cucumber, peeled, seeded, and grated (squeeze out excess moisture)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Fresh Dill, finely chopped
  • 1 tablespoon Olive Oil
  • Salt and Black Pepper, to taste
  • 6 Pita Breads
  • 2 Roma Tomatoes, sliced
  • 1/2 Red Onion, thinly sliced
  • Optional: French Fries (chips), chopped parsley

Instructions:

  1. Combine all gyro meat ingredients in a large bowl. Mix thoroughly and refrigerate for at least 2 hours, or preferably overnight.
  2. Form the marinated meat into a loaf shape. Place on a roasting rack in a roasting pan and add water to the bottom of the pan. Roast at 325°F (165°C) for 2-3 hours, or until the internal temperature reaches 190-200°F (88-93°C). Aim for well-done and tender.
  3. Let the meat rest for 30 minutes before slicing. Chill the meat loaf in the fridge until cold. This makes slicing easier.
  4. While the meat is roasting, combine all tzatziki ingredients in a small bowl. Stir well and refrigerate for at least 30 minutes to allow the flavours to meld.
  5. Using a sharp carving knife or electric knife, thinly slice the chilled gyro meat against the grain.
  6. Lightly warm the pita bread in a dry frying pan or on a griddle until pliable.
  7. Spread tzatziki sauce on each pita. Layer with sliced gyro meat, tomatoes, and red onion. Add chips (if desired).
  8. Wrap the bottom of the gyro with foil or paper to prevent drips and serve immediately.