Seasoned lamb and beef in warm pita with tzatziki
Greek Gyro Wrap
Greek Gyro Wrap
1hMedium
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
6
6 wraps
Difficulty
Medium
Cost
Moderate
$$
Greek Gyro Wrap
Seasoned lamb and beef in warm pita with tzatziki
Seasoned ground lamb and beef formed into a loaf, sliced thin, and stuffed into warm pita with tomatoes, onions, and cool tzatziki sauce. A Greek street-food classic made at home.
15m
Prep Time
45m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
You do not need a vertical rotisserie to make incredible gyros at home. A seasoned meat loaf sliced thin delivers the same flavors and textures of the real thing.
Ingredients
- 1 lb ground lamb and 1/2 lb ground beef, mixed
- 1/2 onion grated, 3 cloves garlic minced, 1 tsp oregano, 1 tsp cumin, 1/2 tsp rosemary
- 6 pita breads, warmed
- 1 cup Greek yogurt, 1/2 cucumber grated, 2 cloves garlic, dill for tzatziki
- 1 tomato sliced, 1/4 red onion sliced
- Crumbled feta and lettuce for topping
Instructions
- 1
Mix ground lamb and beef with grated onion, garlic, oregano, cumin, rosemary, salt, and pepper; knead 2 minutes.
- 2
Pack meat tightly into a loaf pan and bake at 350°F for 45 minutes; drain fat and let rest 15 minutes.
- 3
Make tzatziki: combine yogurt, grated and squeezed cucumber, garlic, dill, lemon juice, and salt.
- 4
Slice gyro meat thinly and optionally sear slices in a hot skillet for crispy edges.
- 5
Stuff warm pita with gyro meat, tomato, onion, lettuce, feta, and a generous spoonful of tzatziki.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Ground lambGround turkey for a leaner option
Add extra spices to compensate for milder flavor
Pita breadNaan or lavash flatbread
Any soft flatbread works for wrapping
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Knead the meat mixture vigorously for 2 minutes to create the dense, cohesive gyro texture.
Squeeze all moisture out of the grated cucumber before adding to the tzatziki.
Storage
Refrigerate sliced meat for up to 5 days. Freeze the whole loaf for up to 2 months.
Reheating
Sear sliced gyro meat in a hot skillet for 1 minute per side to warm and crisp.
Nutrition Facts
Per serving (80mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates36g
Fat30g
Fiber620mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use all beef?
- Yes, but the lamb is what gives gyro its distinctive flavor.
- Can I make this on the grill?
- Shape into a log, wrap in foil, and grill over indirect heat for 40 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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