Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 medium yellow onion, grated and squeezed dry
  • 4 cloves garlic, minced into a paste
  • 1 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 cup Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 6 pita breads
  • 0.5 red onion, sliced
  • 2 tomatoes, sliced
  • 12 kalamata olives

Instructions:

  1. Place the ground beef, salt, spices, onion, and garlic into a food processor. Pulse for 60 seconds until the meat turns into a tacky paste.
  2. Preheat your oven to 325°F (165°C). Pack the meat mixture into a 9x5 inch loaf pan, pressing down firmly to eliminate air pockets.
  3. Place the loaf pan inside a larger baking dish filled with 1 inch of hot water to create a water bath. Bake for 35 minutes until the internal temperature reaches 160°F.
  4. Remove the loaf from the oven, drain excess fat, and let it rest in the pan for 10 minutes to allow the proteins to set.
  5. Slice the meat into very thin ribbons. Pan-sear the slices in a hot cast iron skillet for 1-2 minutes per side until the edges are crispy and mahogany-colored.
  6. Prepare the tzatziki by mixing Greek yogurt, cucumber, lemon juice, and dill.
  7. Serve meat on warmed pitas with tzatziki, tomatoes, red onions, and olives.