Ingredients:

  • 1 large English Cucumber (300g), peeled, seeded, and grated
  • 5 cups Full-Fat Greek Yogurt (375g)
  • 2 cloves Freshly minced Garlic (10g)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Red Wine Vinegar
  • 1 Tbsp Finely chopped Fresh Dill
  • Salt & Black Pepper, To taste
  • 1 lb Ground Lamb (450g, 80/20)
  • 1 lb Ground Beef (450g, 90/10 or leaner)
  • 1/2 large Yellow Onion (100g), finely grated or puréed
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 Tbsp Dried Oregano (Greek or Mediterranean is best)
  • 1 tsp Dried Marjoram
  • 1/2 tsp Cumin (Optional)
  • 5 tsp Salt
  • 1 tsp Freshly ground Black Pepper
  • 6 pieces Pita Bread
  • 2 large Tomato (300g), sliced thin
  • 1 small Red Onion (80g), sliced very thin

Instructions:

  1. Grate the cucumber, place it in a cheesecloth or a clean tea towel, and twist tightly to extract as much liquid as possible. This step is crucial for a thick sauce.
  2. In a bowl, mix the drained cucumber, Greek yogurt, minced garlic, olive oil, red wine vinegar, and fresh dill. Season generously with salt and pepper. Cover and refrigerate for at least 2 hours to allow flavours to meld.
  3. Place the grated onion and the seasoning spices (garlic powder, onion powder, oregano, marjoram, cumin, salt, pepper) into a food processor and pulse until a rough paste forms. Add the ground lamb and ground beef. Process for 45 seconds to 1 minute until the mixture becomes pasty and sticky; this emulsifies the proteins for the correct texture.
  4. Firmly press the meat mixture into a standard 9x5 inch loaf pan, ensuring the surface is level and tightly packed. Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
  5. Preheat oven to 325°F (160°C). Place the chilled loaf pan on a baking sheet. Bake for 60 to 75 minutes, or until the internal temperature reaches 160°F (71°C).
  6. Remove the pan from the oven and carefully pour off any accumulated fat. Place a second loaf pan (or heavy object) directly on top of the cooked loaf to press it down for 10 minutes. This compression helps firm the loaf for clean slicing. Allow the loaf to cool completely, then refrigerate for at least 30 minutes before slicing.
  7. Slice the cold meat loaf as thinly as possible (aim for about 1/8 inch / 3 mm thick). Heat a heavy frying pan or griddle over medium-high heat with a drizzle of olive oil. Sear the slices in batches until nicely browned and slightly crispy on the edges (about 1-2 minutes per side). Keep warm.
  8. Warm the pita bread on the hot griddle or in the oven until pliable. Lay a warm pita flat, spread a generous amount of tzatziki down the centre, and top with the warm, seared gyro meat, thin slices of tomato, and red onion. Serve immediately.