Gyro Burrito


  • 1 medium-sized onion, roughly chopped
  • 1 lb. Scott Pete Beef Polish Sausage
  • 1 lb. ground lamb
  • 2 large cloves of garlic
  • 1 Tbsp. dried marjoram
  • 1 Tbsp. dried ground rosemary (or a small sprig of fresh, taken off the main stem)
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
For Tzatziki Sauce:
  • 16 oz. Greek yogurt
  • 1 medium cucumber, grated
  • salt
  • 2 tsp. finely minced garlic
  • 1 Tbsp. extra virgin olive oil
  • garlic powder or salt, optional
To Serve:
  • tortilla
  • Tzatziki Sauce
  • lettuce
  • sliced tomatoes
  • sliced sweet onion



  1. In a food processor, chop the onion for about 15 seconds. Remove in a kitchen towel, and squeeze any remaining liquid out.
  2. Again in the food processor, add meat, garlic, salt and pepper with the onion and process about a minute, or until it looks like a fine paste. Place into a loaf pan, and press evenly.
  3. Preheat oven to 325 degrees F. Bake the meat mixture in a water bath for about an hour, or until the internal temperature reaches 165-170 degrees F.
  4. Remove from the oven, drain fat, and let cool in pan on a cooling rack. Cover with aluminum foil and place a heavy weight on top until the internal temperature reaches 175 degrees F, roughly 15 minutes.
  5. Remove meat from pan and snd slice as thinly as possible. The easiest is with an electric knife.

Tzatziki Sauce:

  1. Add grated cucumber to a colander and sprinkle with salt. Place a plate and weight on top to press out liquid, about 30 minutes.
  2. Drain, then squeeze to remove the rest of the liquid.
  3. Place all ingredients in a mixing bowl. Mix well and refrigerate until ready to serve. We recommend chilling for at least 3 hours.

To Serve:

  1. Place the meat in a tortilla, drizzle with Tzatziki sauce, lettuce, tomatoes and onion.
  2. Enjoy!
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