Mediterranean Lamb Gyros

Mediterranean Lamb Gyros

• ½ medium onion, quartered
• 1 pound ground lamb
• 1 pound ground beef
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp dried marjoram
• 1 tsp dried rosemary, crushed
• 1 teaspoon ground thyme
• 1 tsp ground black pepper
• 1.5 tsp sea salt
• avocado oil

• ½ cup finely grated cucumber
• 1 cup greek yogurt
• 1 tbsp lemon juice
• ½ tbsp extra-virgin olive oil
• 1 garlic clove, minced
• ¼ tsp sea salt
• 1 tbsp fresh dill, minced
• 1 tbsp fresh mint, minced

• hummus
• pita bread
• olives (klalamata or purple beldi)
• cucumber, cubed
• tomatoes, cubed
• red onion, sliced
• lettuce
• feta cheese, crumbled

1. In the bowl of a food processor, add your roughly chopped onion and pulse until finely chopped. Transfer to the center of a kitchen towel and squeeze the onion over the sink to remove the liquid and set aside for later use.
2. In a large mixing bowl, combine all the other ingredients except the oil and mix well with your hands until everything is thoroughly combined. Cover the bowl and place it in the refrigerator to rest for 1-2 hours (this gives the flavors a chance to meld together).
3. About 15 minutes before the end of the rest period, prepare a small loaf pan by coating it in oil. Place this within a larger roasting pan and preheat your oven to 325F.
4. Working in small batches, put your meat mixture into the food processor and blitz until finely chopped and the texture feels tacky. When all the meat has been processed, transfer it to your greased loaf pan, packing it down to remove any trapped air.
5. Position both pans on the middle rack of the oven and pour boiling water into the roasting pan until it reaches halfway up the side of the smaller pan. Bake the gyro meat until it’s no longer pink in the center (this takes roughly 1 hour).
6. When the meat has finished cooking, pour off any fat and allow the meat to cool. For easier slicing, place in the refrigerator until thoroughly chilled.

1. Wash the cucumber and grate on the fine side of your box grater. Transfer the cucumber to a clean kitchen towel and squeeze the cucumber over the sink.
2. Place in a bowl with the remaining ingredients, and stir until thoroughly combined. Chill in a sealed container in the refrigerator until ready to use.

1. Heat a frying pan with a little oil and lay thin slices of the chilled meat in the hot pan. While the meat is cooking, prepare your pita. Smear warm pitas with hummus and set aside until meat is finished. Once nicely browned and a little crispy around the edges, transfer the meat directly onto your prepared pita and garnish with chopped vegetables, tzatziki, and feta. Serve immediately.