Method
- 01
Preheat your oven to 425°F. Line a sheet pan with parchment paper or foil.
- 02
**Make the tzatziki first so the flavors have time to meld.** Grate your cucumber and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Combine the drained cucumber with your Greek yogurt, minced garlic, lemon juice, fresh dill, olive oil, and salt. Stir well, cover, and refrigerate until ready to serve.
- 03
**Roast the potatoes.** Toss your potato wedges with olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper on the prepared sheet pan. Spread them out in a single layer, cut-side down. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy on the edges.
- 04
**Make the lamb patties while the potatoes roast.** In a bowl, combine your ground lamb, minced garlic, grated onion (squeeze out excess moisture first), dried oregano, cumin, smoked paprika, cinnamon, salt, and pepper. Mix with your hands until just combined — do not overwork the meat.
- 05
Divide the lamb mixture into 4 equal oval-shaped patties, about 1/2 inch thick. Press them flat so they cook evenly and caramelize well.
- 06
Heat a cast iron skillet over medium-high heat until very hot (about 2 minutes). Cook the lamb patties for 3–4 minutes per side, until deeply browned on the outside and cooked through to an internal temperature of 160°F. Transfer to a plate and let rest for 3 minutes.
- 07
While the lamb rests, warm your pita breads directly over a gas flame for 20 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds.
- 08
**Assemble your gyros.** Spread a generous layer of tzatziki down the center of each warm pita. Layer on your lamb patties (2 per gyro), sliced tomato, sliced red onion, crumbled feta, and fresh parsley.
- 09
Fold the pita around the filling and serve immediately alongside your crispy Greek potatoes. Add extra tzatziki on the side for dipping.
