CategoryLamb, Main Courses, Meat
Greek Lamb Gyros with Tzatziki is a savory and aromatic Mediterranean dish featuring tender, spiced lamb wrapped in warm pita bread with fresh veggies and creamy tzatziki sauce. This classic Greek street food delivers a perfect balance of bold flavors, fresh ingredients, and creamy textures, making it perfect for lunch, dinner, or meal prep.
½ kg ground lamb (or a mix of lamb and beef)
½ small onion (grated)
3 cloves garlic (minced)
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon (for depth)
1 tbsp olive oil
1 tbsp fresh parsley (chopped)
Juice of ½ lemon
For the Tzatziki Sauce
1 cup Greek yogurt
½ cucumber (grated and drained)
1 clove garlic (minced)
1 tbsp fresh dill (chopped)
1 tbsp fresh lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Gyros
4 pita breads (warmed)
1 cup lettuce (shredded)
1 cup tomatoes (diced)
½ cup red onion (thinly sliced)
¼ cup feta cheese (crumbled, optional)
Lemon wedges (for serving)
Make the Tzatziki Sauce
1
- Grate the Cucumber:
- Using a box grater, grate ½ cucumber.
- Squeeze out excess moisture with a paper towel or cheesecloth.
- Mix the Ingredients:
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper.
- Chill:
- Refrigerate for at least 15 minutes to let the flavors meld.
Prepare and Cook the Lamb
2
- Combine the Ingredients:
- In a bowl, mix ground lamb, grated onion, garlic, spices, olive oil, parsley, and lemon juice.
- Shape and Cook:
- Shape the mixture into thin patties or logs for easier cooking.
- Heat a skillet over medium-high heat with a little olive oil.
- Cook for 3-4 minutes per side, until browned and cooked through.
Assemble the Gyros
3
- Warm the Pita:
- Heat pita bread in a dry pan for 30 seconds per side.
- Layer the Ingredients:
- Spread tzatziki sauce onto the pita.
- Add cooked lamb, lettuce, tomatoes, and red onion.
- Sprinkle with feta cheese (optional).
- Wrap and Serve:
- Fold the pita over the filling.
- Serve with extra tzatziki and lemon wedges.
Pro Tips
4
- For Juicier Meat: Let the cooked lamb rest for 5 minutes before slicing.
- Make It Crispier: Broil the cooked meat for 2-3 minutes for extra char.
- Meal Prep: Marinate the meat ahead of time for deeper flavor.
Ingredients
½ kg ground lamb (or a mix of lamb and beef)
½ small onion (grated)
3 cloves garlic (minced)
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon (for depth)
1 tbsp olive oil
1 tbsp fresh parsley (chopped)
Juice of ½ lemon
For the Tzatziki Sauce
1 cup Greek yogurt
½ cucumber (grated and drained)
1 clove garlic (minced)
1 tbsp fresh dill (chopped)
1 tbsp fresh lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Gyros
4 pita breads (warmed)
1 cup lettuce (shredded)
1 cup tomatoes (diced)
½ cup red onion (thinly sliced)
¼ cup feta cheese (crumbled, optional)
Lemon wedges (for serving)
Directions
Make the Tzatziki Sauce
1
- Grate the Cucumber:
- Using a box grater, grate ½ cucumber.
- Squeeze out excess moisture with a paper towel or cheesecloth.
- Mix the Ingredients:
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper.
- Chill:
- Refrigerate for at least 15 minutes to let the flavors meld.
Prepare and Cook the Lamb
2
- Combine the Ingredients:
- In a bowl, mix ground lamb, grated onion, garlic, spices, olive oil, parsley, and lemon juice.
- Shape and Cook:
- Shape the mixture into thin patties or logs for easier cooking.
- Heat a skillet over medium-high heat with a little olive oil.
- Cook for 3-4 minutes per side, until browned and cooked through.
Assemble the Gyros
3
- Warm the Pita:
- Heat pita bread in a dry pan for 30 seconds per side.
- Layer the Ingredients:
- Spread tzatziki sauce onto the pita.
- Add cooked lamb, lettuce, tomatoes, and red onion.
- Sprinkle with feta cheese (optional).
- Wrap and Serve:
- Fold the pita over the filling.
- Serve with extra tzatziki and lemon wedges.
Pro Tips
4
- For Juicier Meat: Let the cooked lamb rest for 5 minutes before slicing.
- Make It Crispier: Broil the cooked meat for 2-3 minutes for extra char.
- Meal Prep: Marinate the meat ahead of time for deeper flavor.
Notes
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