Entree: United States – Midwestern United States (Illinois) – Gyros

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) gyro meat total (1 lb/450 g ground lamb + 1 lb/450 g ground beef)
- 1 medium onion, grated and squeezed of excess liquid (about 6 oz / 170 g)
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) plain breadcrumbs (about 50 g)
- 4 cloves garlic, minced
- 2 tsp (4 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) olive oil, plus extra for finishing
- 1 cup (240 g) plain Greek yogurt (full-fat)
- 1/2 English cucumber, peeled, seeded, and finely grated then drained (approx. 4 oz / 115 g)
- 2 cloves garlic, minced (for tzatziki)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (for tzatziki)
- 1 tbsp (3 g) chopped fresh dill (or 1 tsp / 1 g dried dill)
- 1/4 tsp (1 g) salt (for tzatziki)
- 4 large pita pockets or flatbreads (4 pieces)
- 1 large tomato, sliced (about 8 oz / 225 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Lemon wedges, for serving

Instructions

Short Description:
Thinly sliced seasoned lamb-and-beef gyro meat cooked on a vertical rotisserie, served in warm pita with sliced tomatoes, raw onions, and creamy tzatziki. This recipe yields a full main-course gyro meal with bread, protein, and salad-like toppings.

Regional Notes:
This Illinois Midwestern version follows the common American gyro style: a blended ground lamb-and-beef loaf pressed and cooked on a vertical rotisserie (or replicated in a home oven) rather than whole lamb cuts. Served in pita pockets with raw red onion, tomato, and a cool tzatziki, it mirrors the typical street/restaurant gyros found across Midwestern cities.

1. Make the gyro meat mixture: In a large bowl combine the ground lamb and beef, grated onion (squeezed to remove excess moisture), egg (approx. 50 g), breadcrumbs, minced garlic, oregano, cumin, coriander, cinnamon, kosher salt, and black pepper. Mix thoroughly until the mixture is smooth and cohesive (a dense, even texture helps it slice thinly once cooked).
2. Shape and mount for rotisserie: If you have a vertical rotisserie or rotisserie spit/attachment, tightly pack the meat mixture onto the spit or skewer in an even loaf shape about 8–10 inches (20–25 cm) long and 3–4 inches (7–10 cm) thick, pressing firmly so there are no air pockets. Brush the exterior lightly with 1–2 tbsp (15–30 ml) olive oil.
3. Cook on the vertical rotisserie: Set the rotisserie to medium heat and cook, rotating, until the exterior is deeply browned and the internal temperature reaches 160°F (71°C), about 60–90 minutes depending on appliance and loaf thickness. As the outside browns, use a sharp knife to shave thin slices off the exterior; collect shaved slices and continue cooking until the loaf is done.
4. Oven alternative (if no vertical rotisserie): Preheat oven to 350°F (175°C). Pack the meat into a lightly oiled loaf pan or shape a loaf on a rack set over a rimmed baking sheet. Roast covered with foil for 40–50 minutes, uncover and increase oven to 450°F (230°C) or set to broil and crisp the outside for 5–10 minutes until deeply browned, and the center reaches 160°F (71°C). Let rest 10 minutes, then chill briefly (30 minutes chilled slices more thinly), and slice very thinly against the grain. For crisp edges, reheat slices in a hot skillet with a little oil before assembling.
5. Prepare tzatziki: While the meat cooks or rests, wring the grated cucumber in a clean towel or sieve to remove excess moisture. In a bowl combine Greek yogurt (240 g), drained cucumber (approx. 115 g), 2 minced garlic cloves, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) olive oil, 1 tbsp (3 g) chopped dill, and 1/4 tsp (1 g) salt. Stir until smooth, taste and adjust salt or lemon. Chill until ready to serve.
6. Warm pitas and finish meat: Warm the pita pockets in a 350°F (175°C) oven for 5 minutes or in a skillet a minute per side. If using rotisserie-shaved meat, briefly pan-sear a handful of thin slices in 1 tsp (5 ml) olive oil to reheat and crisp edges.
7. Assemble gyros: Open each warm pita and spread 2–3 tbsp (30–45 ml) tzatziki inside. Add a generous portion of thinly sliced gyro meat (about 6–8 oz / 170–225 g cooked meat per pita for hearty servings), top with sliced tomato, thin red onion, and sprinkle with chopped parsley. Serve with lemon wedges and remaining tzatziki.
8. Serve: Plate gyros immediately while meat and pita are warm. Leftover gyro meat keeps well refrigerated for 3 days and reheats in a skillet for crispy edges.