Description
These Lamb Gyros with Warm Pita are a quick, flavorful Mediterranean meal! Featuring seasoned lamb, fresh vegetables, and creamy tzatziki, all wrapped in a soft pita, this dish is perfect for lunch, dinner, or a weekend gathering.
Ingredients
Scale
For the Lamb:
- 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)
For Serving (optional):
- 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
- 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 with 2 tbsp 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. Brush the pita bread with a little olive oil or drizzle some olive oil directly in the skillet. Warm each pita for about 30 seconds per side, making sure they don’t overcook. 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 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned lamb to the skillet in a single layer (you may need to cook it in batches to avoid overcrowding). Pan-fry for 2-3 minutes, tossing occasionally, until the lamb is heated through. For crispy edges, cook for an additional 1-2 minutes, but be careful not to overcook the lamb, as it can become dry. Remove from heat, squeeze fresh lemon juice over the lamb, and garnish with chopped parsley. - Assemble the Gyros:
Spread a generous layer of tzatziki on the warm pita bread. Add your choice of toppings: red onion, tomatoes, cucumbers, lettuce, olives, and fries. Layer the seasoned lamb on top and sprinkle with crumbled feta. - Serve and Enjoy:
Serve the lamb gyros immediately, with extra lemon wedges and tzatziki sauce on the side.
Notes
- No Leftover Lamb?
If starting with uncooked lamb, use 1 lb boneless lamb leg, shoulder, or sirloin. Trim excess fat and cut into 1½-inch chunks or strips. Marinate with the same spice blend for at least 30 minutes (adjust spices to taste). Sear or grill the lamb until browned and cooked to medium-rare (approx. 4 minutes per side). - This dish is versatile, and you can add additional toppings like pickled onions, grilled veggies, or a drizzle of hot sauce for extra flavor.
- Serve with a side of Greek salad or roasted vegetables for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25mg
- Cholesterol: 60 mg