Ingredients
1 small yellow onion, roughly chopped
5 cloves garlic, 3 minced, 2 left whole
1 tsp. fresh oregano leaves or 2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 lb. ground lamb
2 c. (16 oz.) whole milk plain Greek yogurt
1 English cucumber, grated on a box grater
2 tbsp. chopped dill or mint
Flatbreads or pitas, warmed, for serving
Sliced tomatoes, for serving
Chopped romaine lettuce, for serving
Thinly sliced red or yellow onion, for serving
Preparation
Step 1Preheat oven to 350°. Line a loaf pan with foil, with 2” overhang on both sides. Step 2Combine onion, 2 whole cloves garlic, oregano, 1 tablespoon salt, and ½ teaspoon pepper in the bowl of a food processor. Process until very finely chopped, scraping down the sides with a rubber spatula as needed. Add the ground lamb and continue to process until the mixture is very smooth, about 1 minute total, pausing to mix meat and scraping down sides as needed.Step 3Transfer the mixture to loaf pan and press down with a spatula, smoothing top. Bake until an instant read thermometer inserted into the center of the loaf reads 165°, 50 to 60 minutes. Let cool for 1 hour at room temperature.Step 4Meanwhile make the tzatziki sauce: In a medium bowl, stir together yogurt, cucumber, remaining 3 cloves minced garlic, dill, and 1 teaspoon salt. Refrigerate until ready to use. Step 5Heat the broiler to high and place rack in the highest position. Line a rimmed baking sheet with foil. Slice the loaf crosswise into thin slices (⅛” to ¼” thick). Place slices on the baking sheet and broil until the edges get crispy, 2 to 3 minutes. Step 6Assemble the sandwiches by placing a few strips of meat on a flatbread or pita and topping with tzatziki sauce, lettuce, sliced tomato, and sliced onion.
This lamb sandwich is found in casual shops and restaurants around Greece. Pronounced YEE-roh or ZHEE-roh (it rhymes with hero), Gyro Sandwiches are packed with delicious spiced lamb, crunchy fresh lettuce, tomatoes, and a tangy herb-and-cucumber yogurt sauce called tzatziki. Though it takes a bit of time to get the lamb loaf together, it can be made up to 3 days in advance. Just slice and crisp the meat in the broiler when you’re ready to serve, which means weeknight dinners come together faster than ever. Simply prep the loaf Sunday and then enjoy sandwiches throughout the week. If you’re planning to make it ahead, drain any fat or juices from the pan before refrigerating. It’s worth seeking out great bakery flatbread, pita bread, or naan for this recipe. Toast or quickly grill before serving, and if you want to get extra fancy, brush the interior with a little olive oil. Though any loaf pan will work, a standard 8.5” x 4.5” x 2.5” loaf pan will give the best sized slices.
