Homemade Beef Gyro Meat with Tzatziki and Warm Pita

How to Make Homemade Beef Gyro Meat with Tzatziki and Warm Pita

1. 1

   Step 1: Mix the gyro-style beef

   In a large bowl combine the ground beef, finely grated onion, egg, half the minced garlic, dried oregano and the salt-and-pepper mixture. Use your hands or a spoon to mix until just combined, being careful not to overwork the meat. For best texture, shape the mixture into four flat patties about 1/2 inch thick or form a single long log and flatten slightly; cover and chill while you prepare the tzatziki so the flavors meld and the patties hold together.

   For this step

   • 1 lbGround beef (80/20)
   • 1/2 cupFinely grated onion
   • 1 pieceLarge egg
   • 1 tbspDried oregano
   • 1 1/2 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make quick tzatziki

   While the meat chills, squeeze excess moisture from the grated cucumber using a clean towel or paper towels and transfer to a bowl. Stir the cucumber into the Greek yogurt with the remaining minced garlic and a pinch of salt and pepper to taste; mix until smooth and let rest in the refrigerator so the flavors marry. Adjust seasoning if needed and keep chilled until assembly.

   For this step

   • 1 cupGreek yogurt (plain)
   • 1/2 cupEnglish cucumber, grated and drained
   
3. 3

   Step 3: Cook the beef on the stovetop

   Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, cook the patties (or flattened log pieces) 3–5 minutes per side until deeply browned and cooked through to your liking, flipping once; if you formed a log, cook until well browned then slice thinly. Transfer the cooked meat to a cutting board, let rest a couple of minutes, and then thinly slice or crumble for assembling gyros.

   For this step

   • 1 tbspOlive oil
   
4. 4

   Step 4: Warm the pita

   Warm the pita in a dry skillet over medium heat for about 30–45 seconds per side until pliable and lightly charred at the edges, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm under a clean towel while you assemble so they stay soft and easy to fold.

   For this step

   • 4 piecesPita bread
   
5. 5

   Step 5: Assemble and serve

   Spread 2–3 tablespoons of tzatziki down the center of each warm pita, top with a quarter of the sliced gyro meat and fold or roll into a wrap. Serve immediately so the meat stays juicy and the pita remains warm; leftovers store separately (meat and tzatziki) for up to 3 days in the refrigerator.
   

1. In a large bowl combine the ground beef, finely grated onion, egg, half the minced garlic, dried oregano and the salt-and-pepper mixture. Use your hands or a spoon to mix until just combined, being careful not to overwork the meat. For best texture, shape the mixture into four flat patties about 1/2 inch thick or form a single long log and flatten slightly; cover and chill while you prepare the tzatziki so the flavors meld and the patties hold together.
2. While the meat chills, squeeze excess moisture from the grated cucumber using a clean towel or paper towels and transfer to a bowl. Stir the cucumber into the Greek yogurt with the remaining minced garlic and a pinch of salt and pepper to taste; mix until smooth and let rest in the refrigerator so the flavors marry. Adjust seasoning if needed and keep chilled until assembly.
3. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, cook the patties (or flattened log pieces) 3–5 minutes per side until deeply browned and cooked through to your liking, flipping once; if you formed a log, cook until well browned then slice thinly. Transfer the cooked meat to a cutting board, let rest a couple of minutes, and then thinly slice or crumble for assembling gyros.
4. Warm the pita in a dry skillet over medium heat for about 30–45 seconds per side until pliable and lightly charred at the edges, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm under a clean towel while you assemble so they stay soft and easy to fold.
5. Spread 2–3 tablespoons of tzatziki down the center of each warm pita, top with a quarter of the sliced gyro meat and fold or roll into a wrap. Serve immediately so the meat stays juicy and the pita remains warm; leftovers store separately (meat and tzatziki) for up to 3 days in the refrigerator.