Description
This Lamb Gyros recipe features tender, seasoned leftover lamb pan-fried to perfection and served with warm Greek pita bread and fresh Mediterranean toppings like tomatoes, cucumbers, red onion, lettuce, olives, and crumbled feta. A generous spread of homemade or store-bought tzatziki sauce adds creamy tang, while a squeeze of fresh lemon juice brightens every bite. Ready in just 30 minutes, this vibrant and flavorful dish is perfect for a quick and satisfying Mediterranean-inspired meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb leftover cooked lamb (or raw lamb as per notes)
- ½ tsp fresh or dried rosemary, chopped
- ½ tsp fresh or dried thyme, chopped
- ½ tsp dried oregano
- ¼ tsp paprika
- ¼ tsp chili flakes
- ¼ tsp garlic powder (optional)
- Salt and black pepper, to taste
- 3 tbsp olive oil, divided
- 1 lemon, sliced into wedges (for squeezing and serving)
- Chopped fresh parsley (for garnish)
Toppings
- Homemade or store-bought tzatziki sauce
- 1 red onion, peeled and thinly sliced
- 2 medium tomatoes, sliced or diced
- 2 Persian cucumbers, sliced or chopped
- Crumbled feta cheese
- Kalamata or black olives
- Fries (optional, for gyro topping)
- Sliced lettuce
Bread
- 4 Greek pita bread rounds (store-bought or homemade)
Instructions
- Prepare the Ingredients: Slice the tomatoes, red onions, and cucumbers. Set these toppings aside for easy assembly later. If using leftover lamb, slice into bite-sized pieces or strips. Toss the lamb with 2 tablespoons of olive oil and the spices: rosemary, thyme, oregano, paprika, chili flakes, garlic powder, salt, and pepper.
- Warm the Pitas: Heat a small skillet over medium heat. Lightly brush each pita with olive oil or drizzle olive oil directly into the skillet. Warm each pita for about 30 seconds on each side until soft and pliable. Wrap the warmed pitas in a clean cloth or aluminum foil to keep them warm and soft until assembly.
- Cook the Lamb: In a large skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the seasoned lamb in a single layer—work in batches if needed to avoid overcrowding. Pan-fry the lamb for 2-3 minutes, tossing occasionally, until heated through. For crispier edges, cook 1-2 minutes longer, but avoid overcooking to keep the lamb juicy. Remove from heat and squeeze fresh lemon juice over the lamb. Garnish with chopped parsley.
- Assemble the Gyros: Spread a generous amount of tzatziki sauce on each warm pita. Layer your desired toppings such as red onion, tomatoes, cucumbers, lettuce, olives, and fries. Add the pan-fried lamb on top, then sprinkle with crumbled feta cheese.
- Serve and Enjoy: Serve the assembled lamb gyros immediately with extra lemon wedges and tzatziki sauce on the side for added flavor.
Notes
- If you don’t have leftover cooked lamb, use fresh lamb leg or shoulder cut into thin strips. Marinate with the herbs and spices listed for 30 minutes before cooking.
- Adding fries as a gyro topping is a delicious traditional touch that adds texture and heartiness.
- To keep pitas soft while warming, wrap them immediately in a clean kitchen towel or foil.
- For a dairy-free option, omit the feta cheese and use a dairy-free tzatziki or a cucumber-yogurt sauce substitute.
- This recipe can be easily doubled to serve more people.
