Total Time
Prep 30 mins
Cook 10 mins

These are always a big hit! In the summer i make them in the am, wrap in foil and take to the good!

Ingredients Nutrition


  1. Mix the cucumber sauce a couple of hours ahead of time.
  2. Mix the paste together and set aside. Brown the hamburger or turkey, add the paste and simmer for just a few moments. (if using the vegetarian suggestion reduce the water and cook rice with the paste).
  3. Layer center of burrito with sauce, onions and meat. role up burrito -- easy as that!
Most Helpful

Yummy! I spotted this recipe a few weeks ago and have been looking forward to making this - fortunately, it did not disappoint! I used lamb because I love it with these flavors (plus gyros are often made with a combo of lamb and beef). My one criticism (if you can call it that) is that I would say this is more like 6 servings not 10 servings. Otherwise I loved it! Thanks for sharing!

flower7 April 15, 2012

*****rating is for gyro seasoning (paste) only**** I made this into a loaf (in a bread pan) & baked in the oven at 350 until done. The flavors were spot-on & the smell was amazing. I used another recipe for the cucumber yogurt dill sauce. Thanks for sharing, this will be my go to recipe going forward.

Larawithoutau September 14, 2014

This was a pretty good recipe. I wound up mixing ground beef and rice together since everyone said that it didn't seem to make as much as the recipe suggested and we got about 8 burritos out of it. I also quadrupled the paste mixture, except I only doubled the cinnamon, cumin and red pepper flakes. I also added in some paprika (about 2 tsp), just because I like it. When I added the paste to the pan, I also added about 1/2 cup of water for a saucier burrito. The only thing I think I will do differently next time is that I would chop up the cucumber and put it in a strainer for a bit to get rid of some of the liquid. On my first bite the sauce rocketed out of the bottom of my burrito like a geyser, but I will say that it tasted very good. I also stirred the onions into the sauce since that's how I've always made tzatziki and it softens the onions after it sits for a bit. This was a pretty solid recipe that we all enjoyed and I will be making again in the near future.

PSU Lioness October 03, 2012