Mediterranean Ground Beef Gyros
That first bite — warm, spiced ground beef wrapped in a soft pita with a cool drizzle of tzatziki — this 30-minute dinner tastes like it cooked all day.
Equipment
- Large skillet (12-inch cast iron or nonstick)
- Box grater
- Fine-mesh strainer or cheesecloth
Ingredients
For the Gyro Meat
- 1 lb ground beef (80/20)
- 1 small yellow onion, grated
- 2 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 tsp salt, plus more to taste
- Black pepper to taste
- 1 tbsp olive oil
For the Tzatziki
- 1 cup full-fat Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp fresh dill or mint (optional)
- Salt to taste
For Assembly
- 4 pita breads, warmed
- 1 large tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Start the tzatziki: Grate the cucumber, toss with a pinch of salt, and let sit in a strainer over the sink for 5 minutes. Squeeze it in a clean kitchen towel until no more liquid comes out. Stir into yogurt with garlic, lemon, olive oil, and herbs. Season with salt. Refrigerate while you cook.
- Prep produce: Dice tomato, slice red onion, and chop parsley. Grate onion for the meat (do not squeeze).
- Brown the beef: Heat skillet over medium-high heat. Add ground beef and grated onion. Cook, breaking apart, until browned and liquid evaporates — about 6 minutes.
- Add spices: Push beef to one side. Add a drizzle of oil, then garlic, cumin, oregano, smoked paprika, cinnamon, 1 tsp salt, and pepper. Stir for 30 seconds, then mix into beef. Cook 1 more minute. Taste and adjust salt.
- Warm pitas: Heat each pita over a gas flame or in a dry skillet for about 20-30 seconds per side. Stack in a towel to keep warm.
- Assemble: Lay a warm pita flat. Spoon tzatziki down the center. Top with beef, tomato, red onion, and parsley. Fold bottom up, then roll. Serve immediately with extra tzatziki on the side.
- Let the meat rest: After cooking, let the beef sit in the warm skillet for 2 minutes before assembling to prevent soggy pitas.
Notes
Tips for success: Squeeze the cucumber bone-dry — it keeps tzatziki thick. Don't skip the cinnamon; it adds warmth without sweetness. Warm pita is non-negotiable. Leftover meat keeps 4 days in the fridge or 2 months in the freezer. Tzatziki does not freeze well.
Swaps: Use gluten-free pita or lettuce wraps. Replace half the beef with ground lamb and add allspice. Add Aleppo pepper for heat. Crumble feta on top. Serve as a bowl over rice or romaine.