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Lamb Gyros Recipe Greek Wrap

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
Cook Time 15 minutes
Total Time 40 minutes
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.