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A platter of three gyros sandwiches with a bowl of tzatziki sauce and fresh tomatoes

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.