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Wood-Fired Cast Iron Gyro Stack

Seasoned beef stacked high in cast iron, cooked over open flames until the edges are crispy, then shaved and served in pita with a quick tangy yogurt sauce and fresh toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 480 kcal

Equipment

  • 1 | Cast iron skillet |
  • 2 | Wooden skewers |
  • 1 | Sharp knife | for shaving
  • 1 | Mixing bowl |

Ingredients
  

  • 2 | lbs | thinly sliced beef |
  • 3 | tbsp | olive oil |
  • 2 | tsp | paprika |
  • 1 | tsp | salt |
  • 1 | tsp | black pepper |
  • 1 | large | onion | cut into wedges
  • 1 | cup | Greek yogurt |
  • 1 | tbsp | yellow mustard |
  • 1 | tsp | dried oregano |
  • 1 | tsp | dried thyme |
  • 2 | cloves | garlic | minced
  • 4 –6 | | pita breads |
  • 1 | | tomato | diced
  • ½ | | red onion | diced
  • ½ | | cucumber | diced
  • | | fresh cilantro | for garnish

Instructions
 

  • Season thinly sliced beef with olive oil, paprika, salt, and pepper.
  • Stack the beef tightly in a cast iron skillet and secure with two wooden skewers.
  • Arrange onion wedges around the base of the stack.
  • Whisk Greek yogurt, mustard, oregano, thyme, and garlic into a sauce.
  • Place the skillet in a wood-fired oven or over high heat until deeply browned.
  • Shave thin slices from the crispy outer edges of the meat.
  • Warm pita breads and spread with the tangy sauce.
  • Fill with shaved beef, tomato, red onion, cucumber, and cilantro.

Notes

Best served immediately after shaving for maximum crispiness.
Leftover meat keeps in the refrigerator up to 3 days.
Reheat gently in a skillet to restore the edges.
Skewers are essential to keep the stack upright while cooking.