There are six words that immediately make a recipe more appealing: It's made on a sheet pan . Voila — just like that, your dinner prep goes from stirring, adding ingredients, increasing the stovetop heat, and constant maintenance to sliding a pan into the oven and forgetting about it until the timer goes off. Basically, it's like magic.
So here's a pitch for your next lazy weeknight meal: Juicy, warm, tangy gyros. Wrapped in warm pita and smothered in creamy tzatziki, this Greek street food is both refreshing and filling, with endless customization options depending on your meat (or vegetable) and topping preferences. It's perfect for a group with different dietary restrictions, or a family with picky eaters.
It'll come together in under an hour and hits all the major food groups for a balanced meal that you'll feel good about eating. The best part? It's made on a sheet pan. Tips and tricks for the perfect sheet pan gyros Gyros have been around the U.
S. for more than a century, originating in Greece and becoming a street food staple in Chicago and New York City in the mid-1960s. They're characterized by thin, roasted slices of pork, chicken, lamb, or beef sandwiched in a fluffy pita, topped with a tangy cucumber tzatziki sauce and fresh veggies.
Traditionally, the meat is roasted vertically, with pieces sliced off as they cook. But in case you don't have a spare roasting spit lying around the house, cooking the meat on a basic sheet pan works just fine — and requires a lo.
