Gyro

Yes. Prepare the meat mixture and cook it completely up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through and the edges re-crisp. The tzatziki can also be made 1 day ahead and stored covered in the fridge.

Use 1.5 lb ground beef total instead—the gyro will be less traditional but still delicious. If you can find a butcher who sells ground lamb, ask for a blend of lamb shoulder, which has enough fat to stay moist and flavorful.

You are overmixing the raw meat or overcrowding the pan. Mix the raw mixture only until combined, and don't press the meat down as it cooks—let it break apart naturally over medium-high heat so it browns instead of steaming. Work in two batches if needed.

Partially. Form the meat mixture into a flat patty, place it in the air fryer basket, and cook at 375°F for 15 minutes, breaking it into pieces halfway through. You'll get less browning than the skillet method, so finish the crumbles in a hot skillet for 2–3 minutes to crisp the edges before assembling.

A simple Greek salad with cucumbers, tomatoes, red onion, Kalamata olives, and feta dressed with olive oil and lemon juice. Crispy fried potatoes or roasted potatoes are also traditional accompaniments.

Store cooked meat in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes until warmed and edges are crisp. Pitas and tzatziki should be assembled fresh at serving time.