Lamb & Beef Gyros with Roasted Broccoli Salad & Cucumber-Yogurt Sauce

Lamb & Beef Gyros

with Roasted Broccoli Salad & Cucumber-Yogurt Sauce

30 MIN
4 Servings
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From the Test Kitchen

Gyros, traditionally featuring shaved meat wrapped in pita bread, make for a fast and incredibly satisfying meal. In this recipe, we’re making patties with ground lamb and beef—combined with an array of mouthwatering spices, including za’atar (a popular Middle Eastern blend). And we’re topping our gyros with fresh mint, crunchy cornichons and a cooling cucumber-yogurt sauce (or tzatziki). A salad of spiced, roasted broccoli and arugula puts a seasonal spin on this classic.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Lamb & Beef Gyros with Roasted Broccoli Salad & Cucumber-Yogurt Sauce
Title
  • 1⅛ lbs Ground Lamb & Beef Blend
  • 4 Pocketless Pitas
  • ½ cup Plain Greek Yogurt
  • 2 oz Arugula
  • 2 cloves Garlic
  • 1 lb Broccoli
  • 1 Lemon
  • 1 Persian Cucumber
  • 1 Yellow Onion
  • 1 bunch Mint
  • ½ cup Cornichons
  • 1 Tbsp Lamb Gyro Spice Blend (Za'atar, Ground Cumin, Sweet Paprika, Ground Coriander & White Sesame Seeds)
time-saving
tips & techniques
Broccoli
How To: Small Dice an Onion
Arugula
Lemon
Mint
How To: Quarter and Deseed a Lemon
How To: Mince Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Quarter and deseed the lemon. Peel and mince the garlic. Peel and small dice the onion. Thinly slice the cornichons lengthwise. Pick the mint leaves off the stems; discard the stems. Grate the cucumber on the large side of a box grater. In a bowl, combine the grated cucumber and yogurt; season with salt and pepper to taste.

Roast the broccoli & make the salad:
2 Roast the broccoli & make the salad:

Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and a big pinch of the spice blend. Toss to thoroughly coat; arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven (leaving the oven on) and set aside to cool for about 5 minutes. Once cool, transfer to a large bowl. Add the arugula and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

Cook the aromatics:
3 Cook the aromatics:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and remaining spice blend. Cook, stirring frequently, 3 to 4 minutes, or until softened and fragrant; season with salt and pepper. Transfer to a large bowl. Wipe out the pan.

Form the patties:
4 Form the patties:

While the broccoli continues to roast, add the ground lamb and beef to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 8 oval-shaped patties.

Cook the patties:
5 Cook the patties:

While the broccoli continues to roast, in the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the patties. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Finish & serve your dish:
6 Finish & serve your dish:

Place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until soft and pliable. Carefully remove from the oven and transfer to a serving dish. Divide the cooked patties, cucumber-yogurt sauce and cornichons between the warmed pitas. Garnish with the mint. Serve with the salad. Enjoy!

Tips from Home Chefs

Lamb & Beef Gyros

Prepare the ingredients:
Box Grater
How To: Mince Garlic
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Quarter and deseed the lemon. Peel and mince the garlic. Peel and small dice the onion. Thinly slice the cornichons lengthwise. Pick the mint leaves off the stems; discard the stems. Grate the cucumber on the large side of a box grater. In a bowl, combine the grated cucumber and yogurt; season with salt and pepper to taste.

2 Roast the broccoli & make the salad:

Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and a big pinch of the spice blend. Toss to thoroughly coat; arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven (leaving the oven on) and set aside to cool for about 5 minutes. Once cool, transfer to a large bowl. Add the arugula and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

Roast the broccoli & make the salad:
Quarter-Sheet Pan
Cook the aromatics:
11" PFOA-Free CTX Nonstick Pan
3 Cook the aromatics:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and remaining spice blend. Cook, stirring frequently, 3 to 4 minutes, or until softened and fragrant; season with salt and pepper. Transfer to a large bowl. Wipe out the pan.

4 Form the patties:

While the broccoli continues to roast, add the ground lamb and beef to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 8 oval-shaped patties.

Form the patties:
Cook the patties:
5 Cook the patties:

While the broccoli continues to roast, in the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the patties. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Finish & serve your dish:

Place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until soft and pliable. Carefully remove from the oven and transfer to a serving dish. Divide the cooked patties, cucumber-yogurt sauce and cornichons between the warmed pitas. Garnish with the mint. Serve with the salad. Enjoy!

Finish & serve your dish:
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