Chicago Style Greek Gyros with Tzatziki

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Chicago-style Greek gyros are a Midwestern twist on the classic street food, swapping the vertical rotisserie for a dense, herb-packed meatloaf that's baked until richly browned, then sliced thin and tucked into warm pita with cool tzatziki, tomato, and sharp red onion. The result is a juicy, intensely seasoned sandwich with crispy edges and a tender, almost sausage-like interior.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 780 mgSodium
• 620 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the gyro meat loaf

• 1 lb ground lamb
• 1/2 lb ground beef (80/20)
• 1 medium yellow onion, finely grated and squeezed dry
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried marjoram
• 1 tsp dried rosemary, crushed
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 1/4 cup plain breadcrumbs
• 2 tbsp olive oil

For the tzatziki sauce

• 1 cup plain whole-milk Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh dill
• 1/4 tsp kosher salt

For assembling

• 4 pocket-style pita breads
• 1 large tomato, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with olive oil and line the bottom with a strip of parchment for easy release.
2. In a large bowl, combine the ground lamb, ground beef, grated onion, garlic, oregano, marjoram, rosemary, thyme, salt, pepper, egg, and breadcrumbs. Mix with your hands or a wooden spoon just until evenly blended, then press firmly into the prepared loaf pan, smoothing the top.
3. Drizzle the top with the 2 tablespoons of olive oil and bake for 50-55 minutes, until the internal temperature reads 160°F (71°C) and the top is deeply browned. Transfer to a wire rack and let rest for 10 minutes.
4. While the meat rests, make the tzatziki: stir together the yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt in a small bowl. Chill until ready to serve.
5. Tip the loaf out onto a cutting board. Using a sharp knife, slice the meat as thinly as possible across the grain. For extra char and crispness, sear the slices in a hot dry skillet for 30-45 seconds per side.
6. Warm the pita breads in a dry skillet or directly over a gas flame for about 15 seconds per side until soft and pliable.
7. Spread a generous spoonful of tzatziki across the inside of each warm pita, then layer in the sliced gyro meat, diced tomato, red onion, and parsley.
8. Fold the pita around the filling and serve immediately with lemon wedges and extra tzatziki on the side.

Cook’s Notes

• For the most authentic Chicago-diner flavor, use a blend heavy on beef with just enough lamb (about 1 part lamb to 2 parts beef) to keep it approachable.
• Letting the loaf rest is crucial; slicing too early causes the juices to run out and the meat to crumble.
• For an extra-savory finish, brush the warm sliced meat with a little pan drippings or a splash of beef broth before piling into the pita.
• Always squeeze the grated cucumber and onion very dry, or the tzatziki and meatloaf will turn watery.
• If you have a broiler, finish the whole loaf under high heat for 2-3 minutes at the end to mimic the charred edges of a rotisserie spit.

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