Name: Kefi Lamb Gyro
Ingredients: 2 1/4 inch thick slices Spanish or sweet onion; Extra-virgin olive oil; Kosher salt and coarsely cracked black pepper; 1 pound well-marbled, finely ground lamb (from the shoulder); 8 ounces finely ground pork; 1 teaspoon Dijon mustard; 2 teaspoons minced garlic; 1 teaspoon ground coriander; 1 teaspoon espelette pepper or best-quality chile powder; 2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives; 1 whole scallion, minced; 2 large eggs, beaten; Greek Salad, for serving; Tzatziki, for serving; 6 pitas, for serving

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Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi. The gyro itself is actually a terrine that you might like to serve cold if you are making a charcuterie plate.

Cook's Note

Be sure the meat is finely ground, otherwise you will not get the proper dense result. If coarsely ground meat is all that’s available in the cold case, ask your butcher to put the meat through the grinder again.

Recipe notes

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