Sheet-Pan Gyro Parchment Beef and Lamb

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 12 oz ground beef
• 12 oz ground lamb
• 1 medium yellow onion
• 4 garlic cloves
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp olive oil
• 1 lemon
• 4 pita breads
• 1 English cucumber
• 1 cup cherry tomatoes
• 1/2 small red onion
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper so the edges curl up slightly to catch juices.
2. 2In a large bowl combine the ground beef and ground lamb with grated onion, minced garlic, oregano, cumin, smoked paprika, coriander, salt, pepper, and a drizzle of olive oil until the spices are evenly distributed.
3. 3Shape the mixture into a thick, even loaf or several long flattened logs directly on the parchment so the meat will roast and brown like a street gyro spit.
4. 4Roast on the center rack for 18 to 22 minutes until the exterior is deeply browned and the internal temperature reaches 160°F; the parchment will keep cleanup minimal and the edges crispy.
5. 5While the meat roasts, stir Greek yogurt with lemon zest and juice, chopped dill, salt, and a splash of olive oil to make a quick tzatziki-style sauce; chill until serving.
6. 6Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion; toss them lightly with parsley, a squeeze of lemon, and a little olive oil for a bright side salad.
7. 7Warm the pita breads in the residual oven heat or a dry skillet for 1 to 2 minutes per side until soft and lightly toasted.
8. 8Rest the roasted meat 5 minutes on the pan, then slice thinly across the grain so you get crisp edges and juicy interior pieces.
9. 9Build plates or wraps by layering warm pita with sliced gyro meat, cucumber-tomato salad, and generous spoonfuls of the yogurt sauce.
10. 10Finish with an extra crack of black pepper and a final drizzle of olive oil; serve immediately while the meat is still hot and the pita pliable.