There’s something deeply satisfying about building your own pita wrap, piling it high with juicy, seasoned meat, crisp salad, and a generous dollop of creamy sauce. This Lamb Gyros recipe brings that wonderful Greek street food experience right into your kitchen. The aroma of oregano, garlic, and sizzling lamb is enough to transport you to a sun-drenched taverna. My kids absolutely devour this every time I make it, often getting into a competition over who can build the most impressive wrap without it all falling apart!

What I adore about this gyro recipe is its balance. The lamb is marinated until it’s wonderfully tender and packed with flavour, then it’s seared in a hot pan to get those irresistible crispy, caramelised edges. Paired with a sharp, cooling tzatziki sauce, fresh tomatoes, and crunchy cucumber, every bite is a mixture of textures and temperatures. It’s the kind of meal that feels special but is genuinely straightforward to pull together.

This is a brilliant dish for a relaxed weekend lunch, a fun Friday night dinner, or even for feeding a gathering of friends. It’s interactive, delicious, and feels like a genuine treat. We’ll walk through everything from marinating the lamb to whipping up the essential tzatziki sauce. Let’s get cooking!

Recipe Overview

This lamb gyros recipe focuses on creating deeply flavourful, tender slices of lamb using a simple but effective marinade. The key is allowing the lamb to soak up the flavours of garlic, lemon, and classic Greek herbs before searing it to perfection. I’ve found that slicing the lamb before marinating ensures every single piece is seasoned through and through. The result is a vibrant, fresh-tasting pita wrap that feels both hearty and light.

• Prep Time: 25 minutes (plus 1 hour marinating)
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Lamb Gyros Recipe

• Genuine Flavour: The marinade, with its punchy combination of fresh lemon juice, garlic, oregano, and a hint of smoked paprika, gives the lamb a truly authentic taste that’s savoury and zesty.
• Ready in Under 45 Minutes (Active Time): While the lamb marinates, you can get everything else ready. The active cooking and assembly time is minimal, making it manageable for a weeknight.
• Flexible Recipe: Don’t have lamb? This marinade works beautifully with chicken thighs or even firm halloumi. You can also bulk up the wraps with chickpeas or feta cheese.
• Great for Casual Gatherings: This is ideal when you want a social meal. We love to set out all the components in separate bowls and let everyone build their own gyros.
• Family Tested: This recipe always gets compliments in my house. The combination of warm, savoury lamb and cool, crisp salad is a winner with both adults and children.

Lamb Gyros Recipe

⏱️ 25 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use the freshest ingredients you can find, especially the herbs and lemon. When it comes to the yoghurt, I always reach for a full-fat Greek yoghurt like Fage Total; its thickness creates a luxuriously creamy tzatziki without being watery.

• For the Lamb Marinade:
• 600g boneless lamb leg or shoulder, fat trimmed, sliced into 5mm thick strips
• 3 cloves garlic, minced
• 1 large lemon, juiced (about 60ml)
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Tzatziki Sauce:
• 200g full-fat Greek yoghurt
• 1/2 large cucumber, grated and squeezed of excess water
• 1 clove garlic, finely grated or minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• A pinch of salt
• For Assembly:
• 4-6 large, soft pita breads
• 1 large tomato, diced
• 1/2 cucumber, diced
• 1/2 red onion, very thinly sliced
• A handful of lettuce leaves, shredded
• A few chips (optional, but traditional!)

Ashley’s Tip: Squeezing the water out of the grated cucumber for the tzatziki is a non-negotiable step! I place the grated cucumber in a clean tea towel or a few layers of kitchen paper and wring it out over the sink. This prevents a runny sauce and keeps it thick and creamy.

How to Make Lamb Gyros

The process is quite simple: marinate the lamb, make the sauce while it rests, cook the lamb until golden, and then assemble your perfect pita wrap. Let’s break it down.

1. Marinate the Lamb: In a medium bowl, combine the sliced lamb with the minced garlic, lemon juice, olive oil, dried oregano, smoked paprika, ground cumin, salt, and pepper. Use your hands to massage the marinade into every piece of lamb. Cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavour.
2. Prepare the Tzatziki: While the lamb is marinating, make the sauce. In a separate bowl, mix the Greek yoghurt, squeezed grated cucumber, minced garlic, fresh dill, and lemon juice. Season with a pinch of salt. Stir well, cover, and chill in the fridge until you’re ready to serve. Making it ahead allows the flavours to meld together. For an even more authentic taste, check out my full Authentic Tzatziki Sauce Recipe.
3. Prep the Salad Ingredients: Dice your tomato and cucumber, thinly slice the red onion, and shred the lettuce. Place them in separate small bowls to make assembly easy later on.
4. Cook the Lamb: Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. You want it to be nice and hot before the lamb goes in. Add the lamb to the pan in a single layer – you may need to do this in two batches to avoid overcrowding.
5. Sear to Perfection: Cook the lamb strips for 2-3 minutes per side, until they are beautifully browned and slightly charred at the edges. I find that leaving them undisturbed for the first couple of minutes is key to getting that lovely crust. Once cooked, transfer the lamb to a plate to rest for a moment.
6. Warm the Pitas: While the lamb is cooking, warm your pita breads. You can do this in a dry frying pan for a minute on each side, in the toaster, or wrapped in foil in a warm oven at 180°C (160°C fan) for 5-7 minutes. They should be soft and pliable.
7. Assemble Your Gyros: Now for the fun part! Lay a warm pita flat. Spread a generous spoonful of tzatziki down the middle. Top with a good portion of the cooked lamb, followed by the diced tomato, cucumber, red onion, and lettuce. If you’re feeling indulgent, add a few chips inside the wrap for that classic street food touch.
8. Serve Immediately: Fold the pita wrap over, securing it with a piece of baking parchment if you like, and serve straight away while everything is warm and fresh.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the lamb. A hot pan is essential for a quick sear that locks in the juices and creates a delicious crust without overcooking the meat and making it tough.
• The Secret Step: I learned that letting the lamb rest for just 2-3 minutes after cooking makes a huge difference. It allows the juices to redistribute, ensuring every bite is succulent and tender. Don’t skip this!
• Make-Ahead: You can marinate the lamb and prepare the tzatziki sauce up to 24 hours in advance. Keep them covered in the fridge. The salad ingredients can also be chopped a few hours ahead of time. This makes final assembly incredibly fast.
• Storage: Store leftover cooked lamb and tzatziki in separate airtight containers in the fridge for up to 3 days. Reheat the lamb gently in a frying pan with a splash of water to prevent it from drying out.

Equipment You’ll Need

• Large frying pan or cast-iron skillet
• Sharp knife and cutting board
• Two medium mixing bowls (one for lamb, one for tzatziki)
• Grater for the cucumber
• Tongs or a spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the lamb into the pan at once will cause it to steam rather than sear. This results in grey, rubbery meat. Cook in batches, ensuring there’s space around each piece to allow for proper browning.
• Wrong temperature: A pan that isn’t hot enough will lead to the lamb slowly cooking in its own juices. A pan that’s too hot will burn the marinade before the lamb is cooked. A medium-high heat is the sweet spot.
• Skipping the Squeeze: Forgetting to squeeze the excess water from the grated cucumber will result in a disappointingly thin and watery tzatziki. This step is crucial for achieving that classic, thick consistency.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to experiment. This recipe is a wonderful base for customisation.

• Spicy Version: Add 1/2 teaspoon of chilli flakes or a pinch of cayenne pepper to the lamb marinade for a gentle, warming heat. You could also add a dash of your favourite hot sauce to the finished gyro.
• Vegetarian Option: Swap the lamb for thick slices of halloumi cheese or large portobello mushrooms. Marinate and cook them in the same way. Pan-fry the halloumi until golden on both sides.
• Different Protein: This marinade is also fantastic with chicken thighs, cut into strips. If you prefer a leaner option, try it with pork tenderloin. Cooking times may need to be adjusted slightly. For another great lamb dish, consider my recipe for Grilled Lamb Chops.

What to Serve With This Lamb Gyros Recipe

While a gyro is a full meal in a wrap, a few simple sides can round it out beautifully.

• Greek Salad: A simple salad of tomatoes, cucumber, red onion, Kalamata olives, and feta cheese dressed with olive oil and oregano complements the gyros without being too heavy.

– Seasoned Fries: A side of chips or fries, sprinkled with a bit of salt and oregano, is a classic pairing.

• Lemon & Herb Rice: A light, fluffy rice pilaf with lemon zest and fresh parsley works wonderfully to soak up any extra juices. If you enjoy rice dishes, you might also like these Stuffed Peppers with Rice.
• Drink Pairing: A crisp, cold lager or a light Greek white wine like Assyrtiko cuts through the richness of the lamb perfectly. For a non-alcoholic option, a sparkling lemon water is refreshing.

Frequently Asked Questions

Lamb Gyros Recipe

Tender, marinated lamb strips are seared to perfection and piled into warm pita bread with creamy tzatziki sauce and fresh salad for an authentic Greek street food experience.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Greek

Calories: 705

Ingredients Method Notes

Ingredients

  

For the Lamb Marinade

• 600 g boneless lamb leg or shoulder fat trimmed, sliced into 5mm thick strips
• 3 cloves garlic minced
• 1 large lemon juiced (about 60ml)
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tzatziki Sauce

• 200 g full-fat Greek yoghurt
• 1/2 large cucumber grated and squeezed of excess water
• 1 clove garlic finely grated or minced
• 1 tbsp fresh dill finely chopped
• 1 tbsp lemon juice
• A pinch of salt

For Assembly

• 4-6 large soft pita breads
• 1 large tomato diced
• 1/2 cucumber diced
• 1/2 red onion very thinly sliced
• A handful of lettuce leaves shredded
• A few chips optional, but traditional!

Method

 

1. Marinate the Lamb: In a medium bowl, combine the sliced lamb with the minced garlic, lemon juice, olive oil, dried oregano, smoked paprika, ground cumin, salt, and pepper. Use your hands to massage the marinade into every piece of lamb. Cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavour.
2. Prepare the Tzatziki: While the lamb is marinating, make the sauce. In a separate bowl, mix the Greek yoghurt, squeezed grated cucumber, minced garlic, fresh dill, and lemon juice. Season with a pinch of salt. Stir well, cover, and chill in the fridge until you're ready to serve. Making it ahead allows the flavours to meld together. For an even more authentic taste, check out my full Authentic Tzatziki Sauce Recipe.
3. Prep the Salad Ingredients: Dice your tomato and cucumber, thinly slice the red onion, and shred the lettuce. Place them in separate small bowls to make assembly easy later on.
4. Cook the Lamb: Heat a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. You want it to be nice and hot before the lamb goes in. Add the lamb to the pan in a single layer – you may need to do this in two batches to avoid overcrowding.
5. Sear to Perfection: Cook the lamb strips for 2-3 minutes per side, until they are beautifully browned and slightly charred at the edges. I find that leaving them undisturbed for the first couple of minutes is key to getting that lovely crust. Once cooked, transfer the lamb to a plate to rest for a moment.
6. Warm the Pitas: While the lamb is cooking, warm your pita breads. You can do this in a dry frying pan for a minute on each side, in the toaster, or wrapped in foil in a warm oven at 180°C (160°C fan) for 5-7 minutes. They should be soft and pliable.
7. Assemble Your Gyros: Now for the fun part! Lay a warm pita flat. Spread a generous spoonful of tzatziki down the middle. Top with a good portion of the cooked lamb, followed by the diced tomato, cucumber, red onion, and lettuce. If you're feeling indulgent, add a few chips inside the wrap for that classic street food touch.
8. Serve Immediately: Fold the pita wrap over, securing it with a piece of baking parchment if you like, and serve straight away while everything is warm and fresh.

Notes

For the best flavor, marinate the lamb for at least 1 hour, or up to 4 hours. The total time does not include marination.

I really hope you enjoy making this lamb gyros recipe. It’s one of those dishes that brings so much joy and flavour to the dinner table with relatively little fuss. There’s nothing better than seeing everyone dive in and build their own perfect wrap. If you give it a try, please let me know how it turned out in the comments below. Happy cooking!
– Ashley