Parchment Gyro Meat Dinner

Serves 4 · 20 min prep · 28 min cook

Ingredients

• 1 lb ground lamb
• 1/2 lb ground beef 90% lean
• 1 medium yellow onion
• 4 cloves garlic
• 2 tsp dried oregano
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1.25 tsp salt
• 3/4 tsp black pepper
• 1 lemon
• 2 cups cherry tomatoes
• 2 medium zucchini
• 1 small red onion
• 1/2 cup crumbled feta
• 1/4 cup fresh dill
• 3/4 cup plain Greek yogurt
• 1/2 cucumber
• 4 large sheets parchment paper

Instructions

1. 1Preheat the oven to 400°F. In a large bowl combine the ground lamb, ground beef, grated yellow onion, minced garlic, oregano, cumin, smoked paprika, coriander, salt, and black pepper. Mix gently with clean hands until just combined; do not overwork.
2. 2Divide the meat mixture into four equal portions and shape each into a compact oval loaf about 1 inch thick. Place each loaf in the center of a large parchment sheet.
3. 3Halve the cherry tomatoes, slice the zucchini into half-moons, and cut the red onion into thin wedges. Divide the vegetables evenly each meat loaf on the parchment.
4. 4Finely grate the zest of the lemon over the packets, then cut the lemon into wedges and tuck one wedge into each packet. Fold the parchment over the food and crimp the edges tightly to form sealed packets so steam stays inside.
5. 5Set the packets on a rimmed baking sheet and bake for 25 to 28 minutes until the meat reaches 160°F internally and the vegetables are tender and juicy.
6. 6While the packets bake, stir together the Greek yogurt, grated cucumber (squeezed dry), chopped dill, salt, and a squeeze of lemon juice to make a quick tzatziki.
7. 7Carefully open one packet to check doneness; the meat should be browned and the tomatoes collapsed into a light sauce. Let the packets rest 3 minutes before fully opening so juices redistribute.
8. 8Transfer each opened packet to a plate or shallow bowl. Crumble feta over the hot meat and vegetables and add a generous spoonful of tzatziki on the side.
9. 9Serve immediately with extra dill scattered on top. The parchment method locks in gyro-shop flavor with almost no cleanup, perfect for busy nights or meal-prep reheats.