🥙 Gyros with Tzatziki

🥙 Gyros with Tzatziki

What You’re Getting

A mega-flavour, Greek street‑food smash that’s simple, fast, and no‑BS. Perfect for dinner, mates over, or just starring in your own kitchen like a champ.

Ingredients (serves ~4)

  • 500 g lean ground lamb

  • ½ red onion, finely chopped

  • 2 Tbsp minced garlic

  • 2 tsp dried oregano

  • 2 tsp dried marjoram or dried rosemary mix

  • 2 tsp salt, 2 tsp black pepper (or to taste)

  • 4 pita breads

  • Lettuce, tomato, red onion slices for topping

For the Tzatziki:

  • 1 cup Greek yoghurt

  • ½ cucumber, grated & squeezed dry

  • 1-2 cloves garlic, minced

  • 1 Tbsp lemon juice

  • 1-Tbsp olive oil

  • 1 Tbsp chopped dill (or dried)

  • Salt & pepper to taste

Step‑by‑Step Cooking Instructions

  1. Onion grind: Blitz the red onion in a food processor or chop super fine. Wrap in a clean tea towel and squeeze out all the juice. Volk says it keeps the meat tight and moist.

  2. Mix it up: Add onion back to processor with lamb, garlic, oregano, marjoram, salt & pepper. Pulse until it forms a paste‑like ball.

  3. Shape & cook: Press mixture into a loaf shape in a small oven dish. Bake in a water bath at 163 °C (325 °F) for about 60–75 mins, or until internal temp hits ~74-77 °C (165‑170 °F).

  4. Rest & compress: Drain fat, cool 10 mins, then place a weight (like a skillet or cans) on top to compress for 30 mins. This gives ya the firm gyro texture.

  5. Slice & crisp: Slice meat very thin. Pop slices under the broiler or in a hot pan for 3-5 mins until edges get crispy. That’s where flavour really pops.

Tzatziki Magic

  • Combine yoghurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt & pepper.

  • Stir well, chill in fridge until ready to serve. Keeps your gyro fresh and creamy.

Assembly Line (the fun part)

  1. Warm pitas in a skillet or oven.

  2. Smother each with tzatziki.

  3. Stack in lamb slices, then top with lettuce, tomato, onions and hey, throw in feta or crumble if you fancy.

  4. Fold and eat immediately. Don’t overthink it, just eat like a champion.

Tips from Volk

  • No food processor? Chop onion ultra fine and mix by hand but get rid of excess moisture.

  • Let meat rest fully before slicing that juice stays in and flavour stays banging.

  • Don’t skip broiling or pan‑crisping, adds that crunch you’ll crave.

Why It Works: Volk’s Wisdom

  • No-nonsense flavour from minimal but punchy Mediterranean seasoning. 

  • Textural contrast, soft meat, crispy edges, cool tzatziki, tender pita, every bite’s a combo punch.

  • Easy to scale up when the training squad rolls through.

Ditch the takeaway, smash this at home, and feel like Volk in the kitchen. Real, bold, Greek‑style goodness, this recipe’s a winner every time.

Fancy more recipes or cheeky cooking stories from Volk’s kitchen? Just ask.