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30 Minute Gyro Taco

This recipe for weeknight gyros (that are actually kind of tacos) gives you the flavor and fun of a gyro at home and in only 30 minutes. Put this in your mouth as soon as possible.

Prep Time: 25

Cook Time: 15

Servings: servings

Ingredients

THE MEAT BLEND:

100 g onion, rough chopped
10 g garlic
450 g 90/10 ground beef
450 g 85/15 ground lamb
50 g panko breadcrumbs
2 g dried oregano
5 g coriander, ground
3 g black pepper, ground
1-2 g chile flake
7 g cumin, ground
10 g salt

CUCUMBER TOMATO SALAD:

150 g cucumber, partially skinned, seeds removed, medium diced
150 g tomato, medium diced
100 g red onion, medium diced
15 g parsley, chopped
15 g lemon juice, or juice of ½
20 g olive oil
Salt, large pinch

LEMON HERB YOGURT SAUCE:

200 g plain yogurt
75 g mayo
20 g lemon juice, or juice of ½
1 clove garlic, minced
2 g salt
3 g fresh dill, chopped

PUTTING IT TOGETHER (additional ingredients needed):

Fluffy flour tortillas, or good pitas if you can find them
Greek style feta cheese, crumbled
Pepperoncinis
Shredded lettuce

Metric – US Customary

Instructions

THE MEAT BLEND:

Add onion and garlic to a food processor and process until minced.
Add meats, breadcrumbs, herbs and spices. Process until just combined and meat is broken down. Texture should be sticky.
Measure meat mixture into 6 balls (about 175g each) and shape each ball into an oblong/oval shaped patty.
.Preheat grill on high. Inside temp should reach 450-500F/230-260C. (alternately you can cook these under a medium broiler if you don’t have access to a grill but keep a close eye on them to be sure they don’t burn)
Clean and oil grill grates. Spray or brush oil on meat patties then place them on the grill to cook for 4-5min, lid closed.
After 4-5min, flip to side 2, lower lid and grill for 3-4 more minutes.
When done, internal temp should be at 150F/63-65C. Allow meat to rest for 5 min.
Slice meat into pieces similar to the size of gyro meat.

CUCUMBER TOMATO SALAD:

Combine all ingredients in a bowl and allow to marinate.

LEMON HERB YOGURT SAUCE:

Combine all ingredients except dill into a high sided container and blend with immersion blender until smooth. Stir in dill.

PUTTING IT TOGETHER:

Toast tortilla or pita on both slides and hold in a tortilla warmer or small container with a lid until you’re ready to build the “gyros”.
Add meat to tortilla/pita, top with a generous drizzle of the lemony yogurt sauce, crumbled feta, pepperoncinis, and a large spoonful of the cucumber tomato salad.