Weeknight Gyro Wrap

Unfortunately the typical American home doesn’t include a full roasting spit for meat, which really limits our al pastor, gyro, and shawarma home cooked options. If you can crack this code, please let us know we will R&D every design. Until then, there are some super simple ways to mimic these flavors—this ground lamb gyro recipe comes together in less than 30 minutes and is perfect for a quick weeknight dinner. This meal is perfect in summer when cucumbers, tomatoes and herbs are at their peak. Quick cheat? Costco pita breads. Truly—they’re good, they last, and they’re affordable. We buy them in sleeves and freeze them to have year round, just pop them in the toaster to thaw.

Ground Lamb Gyro

• 1 lb Ground Lamb

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp sweet paprika

• pinch fresh ground black pepper

• 1/2 tsp Greek oregano

Tzatziki

• 1 1/2 cups plain Greek yogurt

• 1 cup Persian cucumbers, finely chopped

• 2 Tablespoons chopped red onion or shallot

• 2 Tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 Tablespoons fresh mint, finely chopped

• 1 Tablespoon fresh dill, finely chopped

• Pinch flaky salt such as Maldon

• Olive oil and white or red wine vinegar

To serve

• 2 large pitas (see recipe note above)

• 1/4 red onion, thinly sliced

• 1/2 cup cherry or slice tomatoes, chopped

• 1 Persian cucumber, chopped

• Fresh parsley and fresh dill for serving

• Hummus if desired

Make the Tzatziki

Mix the Greek yogurt, cucumbers, onion, lemon, garlic, and chopped herbs together. Stir until well blended; add salt and pepper to taste. Depending on your preference for acidity, you can add a bit of vinegar to taste and some olive oil to thin. Stir briskly if using olive oil to mix well.

Cook the Lamb

Heat a pan over medium heat and add the lamb and all spices; break up with a wooden spoon to coat the seasonings throughout. Let the meat get brown and crispy by stirring infrequently. If there’s a lot of fat, pour off or blot with a paper towel—don’t remove it all, you need some fat to help the meat crisp and caramelize! When crispy remove from heat and set aside.

Wrap the Gyros

Heat your pitas until soft and pliable. Spread the tzatziki on the pita (or stuff if your pitas allow for it), top with the crispy meat, vegetables, fresh herbs and a squeeze of lemon.