What’s not to love about a Greek gyro, a sandwich of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce stuffed inside a soft pita?

The traditional method for cooking the meat employs an electric vertical rotisserie on which layers of sliced and marinated leg of lamb are stacked. After cooking for hours, the meat is shaved with a long slicing knife, revealing pieces with crisp exteriors and moist interiors infused with garlic and oregano.

We wanted to translate this recipe for the home kitchen.

Surprisingly, using ground lamb — which we formed into patties and grilled — was easy and came close to reproducing the texture of rotisserie lamb. A modified panade, or wet binder, of pita bread crumbs, lemon juice, and garlic gave our patties a sturdier structure and fuller, more savory flavor.

For a crisp outside and moist inside, we browned our patties on the grill until a crust formed on each side. Then we grilled the pitas as well to warm them and add a little smoky flavor. If using pocketless pitas, do not cut off the tops; instead, use a portion of a fifth pita to create crumbs.

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