If you’ve had gyros before and wondered about making them at home, start off with this Lamb Gyro recipe. Tasty, succulent lamb, refreshing Gyro Sauce wrapped into a delicious Gyro Sandwich! YUM! Video included! 

If there’s one sandwich that defines Greek street food, it’s the lamb gyro. Deeply seasoned, tender meat shaved thin and wrapped in warm pita with creamy tzatziki, fresh vegetables, and herbs.

What Is a Lamb Gyro?

A lamb gyro is a traditional Greek street food made from seasoned lamb cooked on a vertical rotisserie, thinly sliced, and served inside warm pita bread with tzatziki sauce, tomatoes, onions, and sometimes fries.

The word “gyro” means “turn” in Greek, referring to the rotating vertical spit used to cook the meat. Authentic gyros are usually heavily seasoned, super tender and juicy. They are slightly crispy on the edges, and served wrapped, not stuffed.

It evolved from the Ottoman era doner kebab tradition and became popular in Greece in the early 20th century. The Americanized version often differs significantly, especially in meat texture and seasoning. It’s similar to sausage meat but it’s not crumbly. 

While you can make gyros with almost any meat, the most popular ones in Greece would be pork and chicken. However, you’ll also find beef and lamb gyros and obviously lamb is my ultimate favorite one!

Gyro Pronunciation

As silly as it is, I know this is a super common question. So gyros are pronounced with a silent “g” and a stretched out “ee” sound for the “y”.

So basically pronounced “eeros”

What Makes Authentic Lamb Gyro Different?

Unlike simple grilled lamb slices, real gyro meat is:

• Finely ground
• Mixed with aromatics
• Compressed for density
• Cooked slowly
• Sliced thin

The key is texture,  it should hold together when sliced but remain juicy. We have found a shortcut today and used lamb sirloin which we sliced super thin!

Ingredients You’ll Need

• Ground lamb. We have replaced this with lamb sirloin, which are tiny round like shapes that grill and slice into prefect gyro shapes with 20% of the work!
• Garlic Sauce: Aromatic, heavily flavored and so easy to make!
• Dried oregano
• Salt & Black pepper
• Olive oil
• For serving: Warm pita bread, Tzatziki, Tomato, Red onion, fresh lemon juice, feta cheese
• Fresh herbs: Fresh oregano, rosemary, marjoram or your favorites!

Lamb Buying Guide

I’m using as always American lamb today. I know I’ve mentioned before how I love American lamb and how I’ve visited plenty of local farms, but I’ll keep mentioning it again.

American lamb is unlike any lamb you’ll eat elsewhere in the world. It’s raised to the highest industry standards and raised with so much LOVE! I promise you’ll taste the quality and love when you try it. Take my word.

Today’s cut is American Lamb Sirloin.

What is a Sirloin?

Sirloin is the area on the back of the animal and it’s part of the leg.

The sirloin cut is inexpensive, very versatile and super tender. So it’s ideal for the BBQ, for making kebabs, shawarma, Ragu, for roasting and more.

This particular cut is a sirloin roast cut into strips, and you could also use sirloin chops or boneless leg as great alternatives.

How to Make The Easiest Lamb Gyros

As mentioned, this is an easy 30 minutes version of an authentic lamb gyro, so give it a try!

Marinade The lamb

1. The basic gyro marinade is garlic, lemon juice and oregano along with salt and pepper. Instead of garlic, I’ve used a garlic paste or Toum. You can add any flavorings you want here! 
2. Toum is a recipe I’ve been making over and over since I found it at Cosette’s Kitchen blog. I’ve probably had it at lots of Lebanese restaurants, but never knew how to make it at home, so now I do thanks to Cosette’s recipe!

Cook The Meat

1. I’ve cooked today’s sirloin on the grill because hello it’s summer, it’s june! However, you can totally indoor grill this or pan sear it! When cooked, cover with aluminum foil.
2. If you’re preparing in advance, place the marinated meat in the fridge until ready to cook.

Slice

1. Once cooked to the doneness you prefer, rest the lamb for a few minutes.
2. Use a sharp knife and make thin meat slices about 4-inch strips, then cut them into halves.
3. If you want an extra char, you can broil those pieces for just 2 minutes under your broiler after slicing.

Make It Using Ground Meat

1. Preheat oven to 375°F (190°C).
2. Finely process lamb with grated, squeezed onion, garlic, oregano, salt, and pepper.
3. Blend until smooth and paste like.
4. Press firmly into a loaf pan.
5. Bake until internal temperature reaches 165°F.
6. Let rest 10–15 minutes.
7. Slice thinly.
8. For crispy edges, sear slices briefly in a hot skillet.

Make the Gyro Sauce / Tzatziki Sauce

A Tzatziki is a cool refreshing yogurt based sauce, very authentically Greek.

Ingredients for Tzatziki Sauce

• Yogurt
• Garlic
• Lemon Juice
• Grated Cucumber
• Herbs (fresh oregano, dill and mint, or your favorite)
• Salt and Pepper

Just mix all of these together into a zesty creamy sauce. Also a note on the cucumbers: after you grate the cucumber, make sure you drain as much liquid from it as possible. We don’t recommend a food processor because it makes a soggy Tzatziki!

How to Assemble A Gyro Sandwich

Now you’ve got the lamb and gyro sauce ready, so it’s time to assemble the gyro sandwich.

I love keeping it pure and simple, and as close to authentic Greek gyros as possible. So here’s what I add to my sandwich:

• Sliced Onions
• Cucumbers
• Tomatoes
• Fresh Mint Leaves (or Parsley)
• Tzatziki Sauce
• Thick Pita or Naan Bread (charred is best if you can d it!)
• Succulent Lamb

Starting off by layering the bread over a piece of parchment paper or wax paper.

Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.

Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!

What It Tastes Like

• Savory and aromatic
• Deeply seasoned with oregano
• Juicy interior
• Lightly crisp exterior
• Rich but balanced

Pro Tips For Lamb Gyro

• Marinate the lamb for 30 mins and up to 24 hours if you’re preparing ahead of time.
• Make sure to try garlic Sauce recipe for marinating and for the Tzatziki Sauce. If you’re rushed, use regular minced garlic.
• If you access to an outdoor grill, it’s optimal to BBQ the lamb. However you can pan sear it as well or grill it indoor.
• Depending on how well you want the lamb to be done, your lamb sirloin may take anywhere from 7-10 minutes per side while covering the BBQ lid in between.
• Always wait a few minutes (2-3minutes) before slicing the sirloin.
• Prepare the Tzatziki up to 3 days ahead of time if you wish.
• Make sure to squeeze dry any moisture out of the cucumber for the Tzatziki sauce.
• For the bread, use a thick Pita bread ,which is most authentic. However a naan bread also works as it’s similar to a Greek flat bread.
• Assemble the gyro sandwiches before serving.

Lamb Gyro Variations 

• Lamb and beef gyro: use a mixture of lamb and beef sirloin or ground meat if making the longer version.
• Lamb gyro bowl: turn this into a bowl like this Pita Bowl
• Grilled lamb gyro: What we did today!
• Air fryer lamb gyro: try air frying following this Air Fryer Meatballs or Air Fryer Lamb Chops
• Lamb gyro meat loaf: turn it into a meatloaf by shaping into rectangles using moist hands to fit a loaf pan, and bake in the middle position of an oven rack. Slice loaf and enjoy.
• Spicy lamb gyro: Add Chili Oil Recipe, Hot Pepper Sauce or harissa!

Why Is My Gyro Meat Crumbly?

If using ground meat and it was not blended enough, then it would crumble. If using ground meat, it’s best to add it to a food processor for a while until soft, and for  protein extraction.

Why Is It Dry?

Possible reasons are using too lean cut of lamb or if you overcooked it. To avoid this, use moderate fat and monitor temperature.

Why Is It Falling Apart When Sliced?

If using ground lamb, you need to chill it well before baking, and make sure it’s well compressed. 

Why Is It Greasy?

It’s possible that there’s a high fat content or the meat is not draining properly after cooking.

Storage & Reheating

• Refrigerate cooked meat up to 4 days.
• Freeze up to 2 months.
• Reheat sliced meat in a hot skillet for best texture.

What’s the difference between gyro and shawarma?

Gyro is Greek and typically seasoned with oregano. Shawarma has Middle Eastern spice blends.

How do I keep gyro meat juicy?

Do not overcook and use proper fat content.

Can I make lamb gyro without a rotisserie?

Yes. Bake as a compressed loaf and slice thinly.

More Lamb Recipes

• Thai Salad With Lamb And Peanut Dressing
• Easy Stir Fry Recipe with Lamb and Veggies
• Cheese Fondue with Lamb Dippers
• Smashed Potatoes With Spicy Lamb
• Grilled Lamb Skewers BBQ Party
• Roast Lamb And Chickpeas
• Fall Harvest Bowl with Lamb Meatballs Recipe
• Spicy Harissa Lamb Shoulder Chunks in Pita Cones with Tahini Sauce

4.64 from 11 votes

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Lamb Gyro Recipe

If you’ve had those delicious Greek gyros before and wondered about making them at home, start off with this Lamb Gyro recipe. Tasty, succulent lamb,refreshing Gyro Sauce wrapped into a delicious Gyro Sandwich! YUM! Video included!

Course BBQ, Main Course, Main Dish

Cuisine Greek, Mediterranean

Keyword Gyro Recipe, Gyro Sandwich, Gyro Sauce, Gyros, Tzatziki

Prep Time 30 minutes

Cook Time 20 minutes

Servings 8

Calories 589 kcal

Author Mahy

Ingredients

Lamb

• 2 pounds Lamb Sirloin boneless— use American Lamb
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons garlic paste - Cosette’s Kitchen Recipe. Or use 4 cloves minced garlic
• 1 Tablespoon oregano fresh or 1/2 Tablespoon dried
• 2 tablespoons lemon juice
• pinch nutmeg optional
• 2 tablespoons olive oil

TzatZiki Sauce

• 1 cup Yogurt preferably Greek yogurt
• 1/2 cup grated cucumbers squeeze dried—see notes
• 1/2 teaspoon garlic Paste same Toum recipe used above or 1 garlic clove, minced
• 1 teaspoon lemon juice
• 2 Tablespoons minced fresh herbs dill, mint and oregano
• salt to your taste and depending on the yogurt brand you use about 1/8 teaspoon

Sandwiches

• 8 Pita Breads - Greek style thick pita breads or Naan breads charred preferably
• Tzatziki Sauce above
• Lamb Above
• 2/3 cup sliced cucumbers
• 1 cup sliced tomatoes
• 2 red onions sliced
• 1 lemon
• 1/2 cup mint leaves fresh (or Parsley)

Instructions

1. Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.
2. Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.
3. Keep the BBQ lid on for most of the grilling time.
4. Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.
5. Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.
6. If you can charr the bread on the grill that would be best for the gyro sandwiches.
7. Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.
8. Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.
9. Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!
10. ENJOY!

Recipe Video

Recipe Notes

What It Tastes Like

• Savory and aromatic
• Deeply seasoned with oregano
• Juicy interior
• Lightly crisp exterior
• Rich but balanced

Pro Tips For Lamb Gyro

• Marinate the lamb for 30 mins and up to 24 hours if you’re preparing ahead of time.
• Make sure to try garlic Sauce recipe for marinating and for the Tzatziki Sauce. If you’re rushed, use regular minced garlic.
• If you access to an outdoor grill, it’s optimal to BBQ the lamb. However you can pan sear it as well or grill it indoor.
• Depending on how well you want the lamb to be done, your lamb sirloin may take anywhere from 7-10 minutes per side while covering the BBQ lid in between.
• Always wait a few minutes (2-3minutes) before slicing the sirloin.
• Prepare the Tzatziki up to 3 days ahead of time if you wish.
• Make sure to squeeze dry any moisture out of the cucumber for the Tzatziki sauce.
• For the bread, use a thick Pita bread ,which is most authentic. However a naan bread also works as it’s similar to a Greek flat bread.
• Assemble the gyro sandwiches before serving.

Lamb Gyro Variations 

• Lamb and beef gyro: use a mixture of lamb and beef sirloin or ground meat if making the longer version.
• Lamb gyro bowl: turn this into a bowl like this Pita Bowl
• Grilled lamb gyro: What we did today!
• Air fryer lamb gyro: try air frying following this Air Fryer Meatballs or Air Fryer Lamb Chops
• Lamb gyro meat loaf: turn it into a meatloaf by shaping into rectangles using moist hands to fit a loaf pan, and bake in the middle position of an oven rack. Slice loaf and enjoy.
• Spicy lamb gyro: Add Chili Oil Recipe, Hot Pepper Sauce or harissa!

Why Is My Gyro Meat Crumbly?

If using ground meat and it was not blended enough, then it would crumble. If using ground meat, it's best to add it to a food processor for a while until soft, and for  protein extraction.

Why Is It Dry?

Possible reasons are using too lean cut of lamb or if you overcooked it. To avoid this, use moderate fat and monitor temperature.

Why Is It Falling Apart When Sliced?

If using ground lamb, you need to chill it well before baking, and make sure it's well compressed. 

Why Is It Greasy?

It's possible that there's a high fat content or the meat is not draining properly after cooking.

Storage & Reheating

• Refrigerate cooked meat up to 4 days.
• Freeze up to 2 months.
• Reheat sliced meat in a hot skillet for best texture.

What’s the difference between gyro and shawarma?

Gyro is Greek and typically seasoned with oregano. Shawarma has Middle Eastern spice blends.

How do I keep gyro meat juicy?

Do not overcook and use proper fat content.

Can I make lamb gyro without a rotisserie?

Yes. Bake as a compressed loaf and slice thinly.

Nutrition Facts

Lamb Gyro Recipe

Amount Per Serving

Calories 589 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 15g94%

Cholesterol 88mg29%

Sodium 674mg29%

Potassium 552mg16%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 4g4%

Protein 26g52%

Vitamin A 441IU9%

Vitamin C 18mg22%

Calcium 140mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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