Lamb Gyros with Tzatziki
Lamb gyros with tzatziki is a classic Greek-inspired street food dish, bursting with bold Mediterranean flavors. Tender, juicy spiced lamb—either ground or sliced—is wrapped in warm pita bread and topped with creamy homemade tzatziki, tomatoes, red onions, and fresh herbs. This dish is perfect for a festive dinner, weekend lunch, or meal prep.
Total Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 45 minutes
Servings: 4 gyros
Ingredients
For the Lamb
Option 1: Ground Lamb Gyro (easier for home cooking)
1 lb ground lamb
2 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon (optional)
Salt and pepper to taste
1 tbsp olive oil
Option 2: Sliced Lamb (use lamb leg or shoulder)
1 lb boneless lamb leg or shoulder, thinly sliced
Marinade:
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp oregano
Salt & pepper
For the Tzatziki Sauce
1 cup Greek yogurt (plain, full-fat preferred)
½ large cucumber, grated and squeezed dry
1 garlic clove, finely grated
1 tbsp olive oil
1 tbsp fresh dill or mint, chopped
1 tbsp lemon juice
Salt to taste
For Assembly
4 warm pita breads or flatbreads
Sliced tomatoes
Thinly sliced red onion
Fresh parsley or mint
Crumbled feta (optional)
Extra tzatziki for topping
Instructions
1. Prepare the Tzatziki
- Grate cucumber, then squeeze out excess moisture with a kitchen towel.
- Mix with Greek yogurt, garlic, olive oil, lemon juice, herbs, and salt.
- Chill in the fridge while you cook the lamb to let flavors meld.
2. Cook the Lamb
For ground lamb (Option 1):
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic, then ground lamb and all spices.
Cook for 8–10 minutes, breaking up the meat, until browned and cooked through.
Taste and adjust seasoning.
For sliced lamb (Option 2):
Marinate the lamb slices for 30 minutes (optional for extra flavor).
Heat a skillet or grill pan over medium-high heat.
Cook lamb slices 2–3 minutes per side until browned and cooked through.
Rest for 5 minutes before slicing thinly.
3. Warm the Pita Bread
Heat pita in a dry skillet or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.
4. Assemble the Gyros
Spread tzatziki down the center of each pita.
Add cooked lamb, sliced tomato, red onion, herbs, and feta.
Drizzle with extra tzatziki or olive oil.
Wrap and serve warm.
Chef’s Notes
Ground lamb is easier for beginners and great for weeknight meals.
Sliced lamb gives a more authentic street-style gyro feel.
Chilling tzatziki for at least 30 minutes enhances its flavor.
Add lettuce or arugula for extra freshness if desired.
Tips
For extra flavor, toast your pita on a grill or skillet with olive oil.
If lamb isn’t available, you can substitute with beef, chicken, or even mushrooms for a vegetarian version.
Make a gyro bowl by serving over rice or salad greens instead of pita.
Freeze extra cooked lamb for easy future meals.
FAQs
Q: Can I make the lamb ahead of time?
A: Yes! Cooked lamb can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Q: What’s the best type of yogurt for tzatziki?
A: Full-fat Greek yogurt is best for creaminess and authentic flavor.
Q: Can I make it gluten-free?
A: Yes—serve the fillings over rice or use gluten-free pita bread.
Q: How do I keep the pita from tearing?
A: Warm it slightly to soften before filling and avoid overfilling.
Q: What herbs go best with lamb gyros?
A: Mint, parsley, dill, and oregano all pair beautifully.
Nutritional Information
Calories: ~580 kcal
Protein: 30g
Carbohydrates: 35g
Sugars: 4g
Fat: 34g
Saturated Fat: 10g
Fiber: 3g
Sodium: ~750mg