Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion, finely grated and drained
  • 6 cloves garlic, divided (3 for meat, 3 for sauce)
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried marjoram
  • 2 cups full-fat Greek yogurt
  • 1 large English cucumber, grated and squeezed dry
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 6 Greek pita breads
  • 1 red onion, thinly sliced
  • 2 Roma tomatoes, diced
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Place 1 small yellow onion in the food processor and pulse until it's a fine pulp.
  2. Transfer the onion to a kitchen towel and squeeze hard over the sink until no more liquid drips out. Note: This prevents the meat loaf from steaming in the oven.
  3. Add 2 lbs ground beef to the processor along with the drained onion, 3 cloves of minced garlic, 1 tbsp salt, 1 tsp pepper, and all the dried herbs (oregano, thyme, paprika, cumin, marjoram).
  4. Process the mixture for 1 to 2 minutes until it forms a smooth, tacky paste. Note: It should look like a thick mousse, not grainy hamburger meat.
  5. Pack the meat tightly into a loaf pan, pressing down to remove air bubbles.
  6. Bake at 325°F (160°C) for 45 to 50 minutes until the internal temperature reaches 165°F.
  7. Remove the loaf from the oven and let it rest for 15 minutes, then slice into thin ribbons.
  8. Heat a skillet with a splash of oil and sear the strips for 1 minute per side until the edges shatter and turn golden brown.
  9. Grate 1 English cucumber and squeeze it in a towel until it is bone dry to the touch.
  10. Combine the cucumber with 2 cups Greek yogurt, 3 cloves minced garlic, 1 tbsp olive oil, 1 tbsp lemon juice, and 2 tbsp dill. Stir until velvety and store in the fridge until assembly.