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Gyro with Tzatziki Sauce

3/4 lb. ground lamb
1/4 lb. ground beef
1/2 cup onion, shredded & squeezed dry
3 garlic cloves, minced
1 tsp salt
1 tsp ground marjoram or oregano
1 tsp ground rosemary
1/4 tsp black pepper

Combine all ingredients and mix thoroughly by hand or in a food processor for 1-2 minutes. Form into small patties. Cook about 4 minutes per side over medium-high heat, until dark crust forms. Slice meat and serve in a pita with toppings (tzatziki sauce, feta cheese, lettuce, tomato, banana peppers, olives, etc.).

Tzatziki sauce:
2 English cucumbers, halved crosswise
Kosher salt
1¾ cups whole-milk Greek or low-fat Greek yogurt (not fat-free)
½ cup extra-virgin olive oil
3 garlic cloves, minced or grated
3+ tablespoons fresh mint, chopped
4 teaspoons red wine vinegar

Grate the cucumber on the larger holes, rotating around to avoid the seedy core. Sprinkle 2 teaspoons of salt, toss, and set in a colander to drain for 10 minutes.

Whisk yogurt, oil, garlic, mint, dill, and vinegar in a bowl.

Squeeze the cucumber shreds in a cheesecloth or kitchen towel to remove as much liquid as possible, reserve 2 teaspoons of the cucumber liquid. Finely chop the squeezed cucumber, then stir into yogurt mixture. Stir in the reserved cucumber liquid and ½ teaspoon salt. Sprinkle with additional mint and dill.

Published inEntreesRecipesSauces