Juicy organic ground lamb + ground beef spiced like classic gyro, tucked in warm pitas (homemade optional) with crisp veggies and a cool yogurt-garlic dressing. Served with roasted lemon potatoes for the perfect plate.

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Quick Stats

• Serves: 4 pitas + potatoes for 4

• Prep: 20 min (plus chill) • Cook: 35–45 min • Total: ~1 hour

• Gear: Oven, sheet pan, skillet; food processor optional

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Ingredients (All Organic)

Gyro Meat

• ½ lb ground lamb

• ½ lb ground beef (80–85%)

• ½ small onion, very finely grated (squeeze out excess juice)

• 2 garlic cloves, minced

• 1 tsp sea salt, ½ tsp black pepper

• 1 tsp dried oregano, ½ tsp ground cumin

• ½ tsp smoked paprika, ¼ tsp ground coriander

• Pinch cinnamon (optional, classic warmth)

Yogurt-Garlic Dressing (tzatziki-style, no cucumber)

• 1 cup whole-milk yogurt (Greek style)

• 1 large garlic clove, micro-planed

• 1 Tbsp lemon juice, ½ tsp zest

• 1–2 Tbsp olive oil

• 1 Tbsp fresh dill or parsley, chopped

• ¼ tsp sea salt, black pepper to taste

Lemon Potatoes

• 1½ lbs gold potatoes, wedges

• 3 Tbsp olive oil

• 2 Tbsp lemon juice + 1 tsp zest

• 3 garlic cloves, smashed

• 1 tsp dried oregano, ¾ tsp sea salt, black pepper

• ⅓ cup low-sodium chicken/veg broth or water

To Serve

• 4 pitas (store-bought warmed or homemade)

• Tomato, red onion, thinly sliced

• Shredded lettuce or arugula

• Extra lemon wedges & dill

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Directions

1. Roast the Lemon Potatoes

   • Heat oven to 425°F. Toss potatoes with olive oil, lemon juice/zest, garlic, oregano, salt, pepper, and broth.

   • Roast 30–35 min, flipping once, until deeply golden and tender.

2. Mix the Gyro Meat

   • Combine lamb, beef, grated onion (well-squeezed), garlic, salt, pepper, oregano, cumin, paprika, coriander, and cinnamon.

   • Chill 10–15 min to firm for cleaner slices/patties.

3. Cook the Gyro (choose your vibe)

   • Skillet patties: Form 8 thin ovals; sear in a lightly oiled skillet 3–4 min/side until browned and cooked through.

   • Loaf & slice: Press mix into a tight 8×4-in loaf; bake 375°F ~28–32 min (160°F). Rest 10 min, then slice thin; crisp slices briefly in a skillet for shawarma-style edges.

4. Yogurt-Garlic Dressing

   • Stir yogurt, garlic, lemon juice/zest, olive oil, herbs, salt, and pepper until glossy.

5. Warm Pitas & Build

   • Warm pitas over a burner or in the oven.

   • Layer lettuce, gyro meat, tomato, onion; spoon on yogurt-garlic dressing. Finish with dill and a squeeze of lemon.

   • Serve with the lemon potatoes.

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Flavor-Pop Tips

• Squeeze the onion dry for a bouncy, sliceable gyro texture.

• Chill before cooking—helps the proteins bind for cleaner cuts.

• Crisp finish: Quick pan-sear of baked slices = legit gyro bite.

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Estimated Nutrition (per pita + ¼ potatoes)

~720 kcal • 35 g protein • 66 g carbs • 34 g fat (varies with pita size and dressing).