Description
A quick and flavorful recipe for Lamb Gyros featuring tender seasoned lamb, warm Greek pita bread, and a variety of fresh toppings including tzatziki, tomatoes, cucumbers, and feta cheese. Perfect for using leftover cooked lamb and assembling a delicious Mediterranean meal in just 30 minutes.
Ingredients
Scale
Lamb and Seasoning
- 1 lb leftover cooked lamb (or see notes for uncooked lamb)
- 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
- Sliced lettuce
Bread
- 4 Greek pita bread rounds (store-bought or homemade)
Instructions
- Prepare the Ingredients: Slice the tomatoes, red onions, and cucumbers. Set aside all the toppings for easy assembly. If using leftover lamb, slice it 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 black pepper.
- Warm the Pitas: Heat a small skillet over medium heat. Brush the pita breads with a little olive oil or drizzle some olive oil directly in the skillet. Warm each pita for about 30 seconds on each side, being careful not to overcook them. Wrap the warmed pitas in a clean cloth or foil to keep them soft and warm until ready to assemble.
- Cook the Lamb: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned lamb in a single layer, cooking in batches if necessary to avoid overcrowding. Pan-fry for 2-3 minutes, tossing occasionally, until heated through. For crispy edges, cook an additional 1-2 minutes without overcooking to prevent dryness. Remove from heat, squeeze fresh lemon juice over the lamb, and garnish with chopped parsley.
- Assemble the Gyros: Spread a generous layer of tzatziki sauce on each warm pita bread. Add toppings such as red onion, tomatoes, cucumbers, lettuce, olives, and fries. Layer the seasoned lamb on top and finish with a sprinkle of crumbled feta cheese.
- Serve and Enjoy: Serve the lamb gyros immediately, accompanied by extra lemon wedges and tzatziki sauce on the side for additional flavor.
Notes
- If using uncooked lamb, grill or pan-sear until cooked through before slicing and seasoning as described.
- Fries are an optional topping but add a delightful texture and flavor contrast.
- For a spicier gyro, increase chili flakes to taste.
- Wrap leftover gyros tightly and refrigerate; consume within 2 days for best freshness.
- Warm pita breads can be kept soft by wrapping in a clean towel or foil immediately after heating.
