Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 pita breads or flatbreads
- 1 cup Greek yogurt
- 1 cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or mint
- 1 cup chopped lettuce
- 1 tomato, diced
- 1/2 cup crumbled feta cheese
Feel free to substitute ground lamb for a more traditional flavor, or use turkey for a leaner option. The herbs can be swapped to suit your garden’s yield or your personal taste — a lesson I learned when my mum would send me out to the garden to snip whatever was freshest.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, roughly 7-10 minutes.
- Stir in the cumin, coriander, smoked paprika, oregano, salt, and pepper. Mix well and cook for an additional 2-3 minutes to allow the spices to bloom.
- While the meat is cooking, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, lemon juice, dill, and a pinch of salt in a bowl. Mix until smooth and set aside.
- Warm the pita breads in a dry skillet or in the oven for a few minutes until soft and pliable.
- Assemble the gyros by spreading a generous spoonful of tzatziki sauce on each pita, followed by a portion of the beef mixture. Top with lettuce, tomatoes, and crumbled feta cheese.
- Fold the pita around the filling and serve immediately, perhaps alongside a pot of Earl Grey — a staple in our kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
