The Ultimate Greek Lamb Gyro Recipe

Ingredients

• 1 lb Ground Lamb (prefer 80% lean, cold)
• 0.5 Onion (medium, finely chopped and squeezed to remove excess moisture)
• 3 cloves Garlic (2 for meat, 1 for tzatziki, minced)
• 1 tsp Salt (Kosher salt preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Marjoram
• 1 tsp Dried Rosemary
• 1 Cucumber (medium, grated and squeezed dry)
• 1 cup Greek Yogurt (full‑fat for creaminess)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.25 Red Onion (thinly sliced for salad)
• 1 Tomato (chopped, seeded if desired)
• 1 tbsp Red Wine Vinegar
• 2 tbsp Olive Oil (extra‑virgin)
• 0.25 cup Feta Cheese (crumbled)
• 4 Flatbread (Pita or Turkish Lavash) (soft, for toasting)

Instructions

1. Mix the Lamb Filling

   In a mixing bowl combine the ground lamb, finely chopped and squeezed onion, 2 minced garlic cloves, salt, pepper, dried marjoram and dried rosemary. Mix gently with hands until just combined.

   Time: PT10M

2. Chill the Meat

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to let the flavors meld and the mixture firm up.

   Time: PT2H

3. Prepare Tzatziki Sauce

   Grate the cucumber, then place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. In a bowl combine the drained cucumber, Greek yogurt, the remaining minced garlic clove, lemon juice, salt and pepper. Stir until smooth and refrigerate.

   Time: PT10M

4. Make Greek Salad

   Thinly slice the red onion, dice the remaining cucumber and tomato. In a separate bowl whisk together olive oil, red wine vinegar, salt and pepper. Toss the vegetables with the dressing and finish with crumbled feta.

   Time: PT10M

5. Form and Smash the Gyro Patties

   Divide the chilled lamb mixture into 4 equal portions. Lightly shape each into a loose ball. Heat a cast‑iron skillet over medium‑high heat (about 375°F). Place a ball in the skillet, let it sit 30 seconds, then press down firmly with a metal spatula to flatten to about ½‑inch thickness. Cook 4‑5 minutes per side until browned and the internal temperature reaches 160°F.

   Time: PT12M

   Temperature: 375°F

6. Char the Flatbread

   While the meat rests, lightly toast each flatbread in a clean skillet over medium heat for 1‑2 minutes per side until golden spots appear.

   Time: PT2M

   Temperature: Medium heat

7. Assemble the Gyros

   Spread a generous spoonful of tzatziki on the toasted flatbread, top with a smashed lamb patty, add another drizzle of tzatziki, then pile on the Greek salad. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g