Sheet-Pan Gyro Dinner with Peppers

Gyros take their name from the Greek word for “turn,” a nod to meat roasted on a vertical spit. This sheet-pan take mixes lamb and beef with oregano, cumin, and cinnamon, roasting alongside sweet peppers and onion for an easy weeknight spin on the classic.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 580 cal
• 34g protein
• 38g carbs
• 31g fat
• 4g fiber

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Ingredients

• 3/4 lb ground lamb
• 3/4 lb ground beef
• 1 large yellow onion, thinly sliced
• 2 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 pint cherry tomatoes
• 4 pita breads
• 1 cup plain Greek yogurt
• 1/2 cup cucumber, finely diced
• 1 1/2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 red onion, thinly sliced for serving

Instructions

1. 1Preheat the oven to 425°F. On a large rimmed sheet pan, toss the sliced yellow onion and all the bell pepper strips with half of the olive oil, salt, and half the oregano until coated. Spread into an even layer.
2. 2In a bowl, mix the ground lamb and ground beef with minced garlic, remaining oregano, cumin, smoked paprika, cinnamon, salt, and black pepper. Add a splash of olive oil and gently work the spices through the meat.
3. 3Crumble the seasoned meat mixture in loose clumps across the vegetables on the sheet pan, leaving some gaps so everything can brown. Nestle the cherry tomatoes among the meat and peppers.
4. 4Drizzle the remaining olive oil over the pan. Roast for 22 to 26 minutes, stirring once halfway through, until the meat is browned and cooked through, peppers are tender-charred at the edges, and tomatoes are blistered and jammy.
5. 5While the pan roasts, stir together Greek yogurt, diced cucumber, lemon juice, salt, and most of the chopped parsley to make a quick cool tzatziki-style sauce. Keep cold.
6. 6In the last 3 minutes of roasting, wrap the pita breads in foil and place them on a lower oven rack or the edge of the sheet pan to warm through and soften.
7. 7Remove the sheet pan when the gyro meat smells deeply spiced and the peppers have sweet caramelized edges. Taste and adjust salt if needed.
8. 8Spoon the hot meat-and-pepper mixture onto plates or keep family-style on the pan. Add a few raw red onion slices for sharp crunch.
9. 9Dollop the cucumber yogurt sauce generously over each portion. Sprinkle remaining parsley. Serve with warm pitas for wrapping or scooping so every bite gets gyro meat, sweet peppers, tomato, and cool sauce.