Spiced Gyro Meatball Platter

Gyro takes its name from the Greek word for turn, nodding to the classic rotating spit. These spiced lamb-and-beef meatballs capture that warm oregano-cumin character in an easy oven-baked platter made for cool tzatziki.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 620 cal
• 38g protein
• 34g carbs
• 36g fat
• 3g fiber

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Ingredients

• 1 lb ground lamb
• 1/2 lb ground beef (80/20)
• 1/2 medium yellow onion, grated
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 1/3 cup panko breadcrumbs
• 3 tbsp olive oil
• 1 cup English cucumber, grated and drained
• 1 1/2 cups plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 4 pita breads
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 cups romaine lettuce, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. In a big bowl combine the ground lamb, ground beef, grated onion, minced garlic, oregano, cumin, smoked paprika, coriander, salt, pepper, parsley, egg, and panko. Mix gently with clean hands just until everything holds together—do not overwork or the meatballs will turn tough.
2. 2Scoop and roll the mixture into roughly golf-ball-size meatballs and space them evenly on the prepared sheet. Drizzle lightly with olive oil so the exteriors will brown and crisp.
3. 3Bake 16–18 minutes, turning once halfway, until the meatballs are deeply golden on the outside and register 160°F in the center. They should feel firm yet still juicy when pressed.
4. 4While the meatballs roast, make the tzatziki: squeeze excess liquid from the grated cucumber, then stir it into the Greek yogurt with dill, lemon juice, salt, and a drizzle of olive oil until creamy and bright. Taste and adjust lemon or salt so it tastes fresh and tangy.
5. 5Warm the pita breads directly on an oven rack for the last 2–3 minutes of meatball time, or wrap in foil and heat until soft and pliable.
6. 6On a large serving platter arrange a bed of chopped romaine. Scatter the warm meatballs over the greens, then nestle halved cherry tomatoes and thin red onion slices them.
7. 7Dollop generous spoonfuls of tzatziki over and beside the meatballs so every bite can catch the cool sauce. Crumble feta across the top and finish with an extra grind of black pepper and a final drizzle of olive oil.
8. 8Serve family-style with the warm pitas on the side for tearing and scooping. Encourage everyone to build their own bites of meatball, salad, and sauce for a classic gyro flavor experience without the fuss of wrapping.