Name: Greek Lamb Gyros
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Ground lamb; 3 cloves Garlic cloves, minced; 2 tsp Dried oregano; 1 tsp Dried marjoram; 1/2 tsp Ground cumin; 1 tsp Salt; 1/2 tsp Black pepper; 1 whole Small onion, finely grated; 1 cup Greek yogurt; 1/2 cup Cucumber, grated and squeezed dry; 1 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 4 pieces Pita bread rounds; 1 cup Cherry tomatoes, halved; 1/4 cup Red onion, thinly sliced

"Experience the vibrant flavors of Greece with these tender, herb-infused lamb gyros. Perfectly seasoned and served in warm pita bread with a cool, garlicky tzatziki sauce, this recipe brings a Mediterranean favorite straight to your kitchen."

Ingredients

Qty	Item
1 lb 450 g	Ground lamb
3 cloves 9 g	Garlic cloves, minced
2 tsp 2 g	Dried oregano
1 tsp 1 g	Dried marjoram
1/2 tsp 1 g	Ground cumin
1 tsp 5 g	Salt
1/2 tsp 1 g	Black pepper
1 whole 100 g	Small onion, finely grated
1 cup 245 g	Greek yogurt
1/2 cup 75 g	Cucumber, grated and squeezed dry
1 tbsp 3 g	Fresh dill, chopped
1 tbsp 15 ml	Lemon juice
4 pieces 4 pieces	Pita bread rounds
1 cup 150 g	Cherry tomatoes, halved
1/4 cup 40 g	Red onion, thinly sliced

How to Make Greek Lamb Gyros

In a large bowl, combine the ground lamb, grated onion, minced garlic, oregano, marjoram, cumin, salt, and pepper. Mix thoroughly with your hands or a food processor until it forms a paste-like consistency.

Shape the meat mixture into small, flat patties or one large rectangular loaf about 1 inch thick.

Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the lamb patties for 3-4 minutes per side until browned and fully cooked through. If using the loaf method, sear the entire loaf then slice into thin strips.

Prepare the tzatziki sauce by whisking together the Greek yogurt, grated cucumber, lemon juice, and dill in a small bowl. Season with a pinch of salt.

Warm the pita bread in a dry skillet or microwave for 20 seconds until soft and pliable.

To assemble, spread a generous spoonful of tzatziki onto each pita. Layer with the cooked lamb strips, tomatoes, and sliced red onion. Fold and serve immediately.

·
Squeeze every bit of moisture out of the grated cucumber to ensure your tzatziki is thick and creamy, not watery.
·
For a more authentic 'spit-roasted' texture, process the raw lamb mixture in a food processor for 1 minute before cooking to create a denser meat.
·
Lightly char your pita bread directly over a gas flame for a smoky, restaurant-style finish.
·
Let the cooked lamb rest for 2-3 minutes before slicing to keep the juices inside.

Frequently Asked Questions

Can I use ground beef instead of lamb?

Yes, you can use ground beef or a 50/50 mix of lamb and beef. This is often called a 'gyro blend' and is very common in American-Greek restaurants.

How do I store leftovers?

Store the cooked lamb and tzatziki sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the lamb in a skillet to maintain its crisp edges.

Are gyros gluten-free?

The meat filling is gluten-free, but traditional pita bread is not. To make this recipe gluten-free, serve the lamb and toppings in a bowl or use a gluten-free wrap.

What is the best side dish for gyros?

Greek lemon potatoes, a classic Horiatiki salad (Greek salad), or even crispy French fries tucked inside the wrap are traditional and delicious accompaniments.

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