Greek Gyro Pita Wrap

Greek Gyro Pita Wrap


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Go Greek with this deliciously authentic gyro pita wrap. Serve up with a side of fries or chips.

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Time needed

25 min preparation

Serving Size / Yield

4-6 servings


  • Store bought tzatziki sauce
  • 1 onion, grated
  • 1 lb. ground beef
  • 1 lb. ground lamb
  • 4 cloves garlic, minced
  • 1 Tbs. marjoram, ground
  • 1 Tbs. thyme, ground
  • 1/2 Tbs. rosemary, ground
  • kosher salt
  • black pepper
  • 2 tomatoes, sliced
  • 1 onion, sliced
  • 6 pita wraps

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Place the grated onion into a tea towel and wring over the until most of the juice is removed. Place the dried onion into a large bowl. Add the lamb and beef, 4 cloves of minced garlic, marjoram, rosemary, thyme, salt, and pepper and combine thoroughly using your hands. Roll the loaf tightly in plastic wrap and place into the fridge for two hours.

After two hours, unwrap the gyro loaf and place onto the spit of a rotisserie or outdoor spit and cook at high heat (or 500 degrees if using a temperature-controlled rotisserie) for 15 minutes. Lower the heat to medium (or 400 degrees) and cook for an additional 30 minutes or until the outside is browned and the inside has reached an internal temperature of at least 165 degrees. Then, turn the heat off and allot the meat to spin for an additional 15 minutes. the internal temperature should be 175 degrees. Carefully remove the meat and allow to rest, covered, for 10 minutes. Slice and assemble the pita wraps with some tzatziki, sliced tomato, and sliced onion. 

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