A delicious, savory Greek gyro (“GHEE-ro”) is hands-down pretty amazing with rotisserie-roasted marinated meat folded in a pita wrap topped with a refreshing yogurt sauce. It’s one of the best Greek culinary inventions, and one of the world’s oldest street foods that’s been a staple for generations. Once you try this recipe, you will LOVE it!
We’ve also made this recipe easy for you. Using a foolproof oven-roasted lamb recipe here, you will enjoy this delectable dish with meaty slices of savory lamb so much that you’ll want to make them more often.
Any non-lamb lovers out there? Not to worry, the lamb recipe shows you how to eliminate that “lamby” flavor some don’t care for. Once done, wrap them in a fluffy pita wrap and top with tomatoes, red onions, lettuce and Greek yogurt sauce. You’ll impress everyone because they’re so good!
Unbelievably easy, tasty and SO WORTH IT!
A delicious oven-roasted leg of lamb recipe with a browned, savory exterior and juicy, tender inside!
HOW TO MAKE DELICIOUS & EASY GREEK GYROS
Preparation time: 10 mins
Cook time: 5 mins
- 2 Cups plain greek yogurt preferably 2%
- 1/2 Cup shredded cucumber squeezed dry, peeled and seeded if necessary
- 1/2 Tsp kosher salt
- 1 Tbs olive oil
- 1 clove garlic finely minced
- chopped fresh parsley optional
- 8 oz thinly sliced pre-cooked roast lamb (recipe here)
- 4 fluffy pitas
- olive oil
- 1/2 med red onion thinly sliced
- 1 medium tomato cut into thick slices
- 8 leaves lettuce
- Optional additional toppings: feta cheese, black olives, chopped herbs such as oregano, mint, or parsley
- For the tzatziki sauce: add all ingredients to a medium bowl. Stir to combine. Taste and adjust the seasonings if necessary. Set aside while you make the gyros. The sauce can be made the day before and is best if it sits for a few hours, though it can be eaten immediately.
- For the gyros: Pull out two skillets, one large for the pre-cooked lamb and one medium to warm the pitas. Add the lamb to the large skillet and saute the lamb over medium heat until warmed through, 5 minutes.
- While the lamb is warming, heat the medium skillet over medium heat. Add a little olive oil to the skillet (enough to coat the bottom). Add the pita to the skillet and warm it for 30 seconds, then turn it over and warm it for another 30 seconds. Repeat for the other three pitas, adding more olive oil as needed.
- Set out the tzatziki sauce, onion, lettuce, tomato, lamb, warmed pitas, and any optional additional toppings so everyone can assemble their own gyro.
- Buy baby cucumbers which have thin skins and small seeds, so you can shred them whole without needing to peel or seed them. To squeeze the cucumber dry, wrap the shredded cucumber in a cloth or paper towel and squeeze it over the sink or a bowl.
- If you find the flavor of raw garlic too harsh, blanch the garlic by cooking it in boiling water for 30 seconds and then transferring it to a cold cup of water. Then mince the garlic as directed.
- To keep things moving quickly, do all the chopping and slicing directed in the ingredients list while the lamb and pita are warming.
Want Another Great Recipe? Now Watch How To Make Creamy Spinach Roll Ups!
Inspired by justalittlebitofbacon.com