Blackstone Gyros
Cook Blackstone Gyros for an easy weeknight meal. This Blackstone Recipe is loaded with flavor and is made with lean ground beef and ground lamb.
Servings: 6
Calories: 676kcal
Ingredients
For the Gyros:
- 1 pound ground lamb
- 1 pound ground beef
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- 6 - 8 pita breads
- Sliced tomatoes onions, and shredded lettuce for serving
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cup diced cucumber seeded and shredded
- 1 tbsp dried dill 2 Tbsp fresh dill
- 1/4 tsp salt
- 1/2 tsp minced garlic
Instructions
- In a large mixing bowl, combine the ground lamb and ground beef.
- Add the finely chopped onion, minced garlic, dried oregano, ground cumin, paprika, cinnamon, ground coriander, cayenne pepper, red wine vinegar, olive oil, salt, and pepper.
- Mix the ingredients thoroughly until well combined.
- Preheat the Blackstone griddle to medium-high heat.
- Place the meat mixture onto the hot griddle and shape it into long, thin patties.
- Cook the patties for 6-7 minutes on each side, or until they are well-browned and cooked through.
- While the meat is cooking, warm the pita bread on the griddle for about 30 seconds on each side until they are soft and pliable.
- Once the meat is cooked, remove the patties from the griddle and let them rest for a couple of minutes. Slice the patties into thin strips.
- Stir together the tzatziki sauce ingredients together in a small bowl.
- Assemble the gyros by placing a few slices of the cooked meat on each pita bread. Top with sliced tomatoes, onions, lettuce, and a generous dollop of our the tzatziki sauce.
- Fold the pita bread around the fillings and serve the gyros immediately. Enjoy!
Notes
You may want to use 80/20 percent lean ground beef. Make sure not to overwork the meat when mixing everything together.
Gently mix just until combined which allows the meat to stay tender. Over-mixing can make the patties dense and tough.
I don’t recommend making the patties thinner than 1/2 inch - 3/4 inch thickness. Thinner patties may not hold up as well on the grill. Use lightly oiled hands to gently shape the patties to get smooth edges after mixing everything together.
Press in edges gently as you pat. This should help them keep their shape.
Allow the patties to rest 5-10 minutes in the fridge after shaping to firm up a bit before grilling.
Nutrition
Calories: 676kcal | Carbohydrates: 36g | Protein: 35g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 508mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 4mg
