Parchment-Paper Beef Gyros with Tzatziki

• 45 min total
• 25 min hands-on
• Serves 4
• 780 kcal
• 50 g protein

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Ingredients

• 1½ lb ground beef, 85% lean
• 4 cloves garlic, finely grated
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup Greek yogurt, plain
• 1 cucumber, half coarsely grated, half thinly sliced
• 1 lemon
• 8 pita breads, pocketless Greek-style if you can find them
• 2 tomatoes, sliced
• ½ red onion, thinly sliced
• salt
• black pepper

Method

1. Heat the oven to 400°F (200°C). In a bowl, mix the beef with 3 cloves of the garlic, the oregano, cumin, smoked paprika, 1½ tsp salt and ½ tsp pepper using your hands, about 1 minute, until sticky and evenly seasoned.
2. Put the meat on a large sheet of parchment paper (about 12×16 inches), cover with a second sheet and press or roll it into a thin, even rectangle about ¼ inch thick. Peel off the top sheet. Starting at a long side, roll the meat up tightly together with the bottom sheet, so the paper spirals between the layers. Set the log seam-side down on a rimmed baking sheet.
3. Bake 20–25 minutes, until firm and cooked through (160°F / 71°C in the center of the log).
4. Meanwhile, make the tzatziki: squeeze the grated cucumber in a clean towel to get rid of as much liquid as you can, then stir it into the Greek yogurt with the remaining garlic, the juice of half the lemon and ¼ tsp salt.
5. Turn the oven to broil. Carefully unroll the log (it will be steamy), pull out the paper and tear or slice the meat into strips. Spread them on the baking sheet and broil 2–4 minutes, until browned and crisp at the edges.
6. Warm the pita breads on the oven rack for 1 minute. Fill them with the meat, tzatziki, tomatoes, red onion and sliced cucumber, and squeeze over the rest of the lemon.

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