Gyro Platter with Lemony Rice, Tzatziki and Village Salad

By Sprig Originals ✓ · cooked up in Sprig

A whole baked gyro loaf — ground beef and lamb whipped smooth with onion, garlic and oregano — sliced thin, crisped in a skillet, and fanned over lemony rice with cool tzatziki, warm pita and a chunky village salad. One loaf turns a takeout platter into a table-feeding dinner for six.

Ingredients

• 1 lb ground beef (85% lean)
• 1 lb ground lamb
• 1 medium yellow onion, quartered
• 5 cloves garlic
• 1/3 cup plain dry breadcrumbs
• 1 tbsp dried oregano
• 2 tsp kosher salt
• 1 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil, for searing

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1 tsp kosher salt
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 1/3 cup chopped fresh dill and parsley

• 1 1/2 cups whole-milk Greek yogurt
• 1 cup grated English cucumber (about half a cucumber)
• 1 clove garlic, grated
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt

• 1 lb ripe tomatoes, cut in thick wedges
• 1 medium English cucumber, halved and thickly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup pitted Kalamata olives
• 4 oz block feta cheese
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• kosher salt and black pepper

• 6 pocketless pita breads
• 1 tbsp olive oil, for brushing pita
• 1 lemon, cut in wedges

• 1 9x5-inch loaf pan

Instructions

1. Make the tzatziki first so it can chill: squeeze the grated cucumber hard in a clean kitchen towel until very little liquid comes out. Stir it into the yogurt with the grated garlic, lemon juice, olive oil, dill and 1/2 tsp salt. Cover and refrigerate at least 30 minutes (up to 2 days).
2. Heat the oven to 325°F. Pulse the quartered onion and 5 garlic cloves in a food processor until finely minced, then scrape into a clean towel and squeeze out the liquid — this is what keeps the loaf tight instead of crumbly.
3. Return the squeezed onion and garlic to the food processor with the ground beef, ground lamb, breadcrumbs, oregano, 2 tsp salt, pepper, cumin, coriander and cinnamon. Process in 15-second bursts, scraping down twice, for about 1 1/2 to 2 minutes total, until the meat looks smooth, pale and sticky like a paste. (No processor? Knead by hand in a bowl for 5 full minutes.)
4. Pack the mixture into a 9x5-inch loaf pan, pressing firmly into the corners to eliminate air pockets, and smooth the top. Set the loaf pan inside a larger roasting pan and pour about 1 inch of hot water around it.
5. Bake 55 to 65 minutes, until the center registers 165°F on an instant-read thermometer. Lift the loaf pan out of the water bath, drain off any fat, and set a second loaf pan or a foil-wrapped brick on top of the meat to press it as it cools. Rest at least 20 minutes (or chill fully — cold loaf slices thinnest).
6. While the loaf bakes, make the rice: melt the butter with 1 tbsp olive oil in a saucepan over medium heat, add the chopped onion and cook 4 minutes until soft. Stir in the rice and toast 2 minutes, then add the broth and 1 tsp salt. Bring to a boil, cover, reduce to low and cook 16 to 18 minutes until the liquid is absorbed.
7. Off the heat, let the rice stand covered 10 minutes, then fluff with a fork and fold in the lemon zest, lemon juice and chopped dill and parsley. Taste and add salt if needed. Keep covered.
8. Build the village salad: toss the tomato wedges, cucumber, red onion and olives with the olive oil, red wine vinegar, a big pinch of salt and a few grinds of pepper. Pile in a shallow bowl, lay the feta block on top in one or two slabs, and dust with the dried oregano. Do not toss the feta in — it should sit on top.
9. Slice the rested loaf as thinly as you can, about 1/8 to 1/4 inch. Heat 1 tbsp olive oil in a large skillet over medium-high and sear the slices in a single layer, 60 to 90 seconds per side, until the edges are browned and crisp. Work in batches, adding the second tablespoon of oil as needed, and hold the seared slices on a warm platter.
10. Brush the pitas lightly with olive oil and warm them in the last skillet, 30 to 45 seconds per side, until soft and blistered; stack and wrap in a towel to steam.
11. Spread the lemony rice over a large platter, fan the crisped gyro slices over the top, and spoon a wide ribbon of tzatziki down the center. Add lemon wedges and bring the salad, remaining tzatziki and warm pita to the table for everyone to build their own plates.

Chef's tips

Nutrition (per serving, estimated)

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