Description
These Lamb Gyros with Warm Pita and Toppings offer a delicious and easy way to enjoy Mediterranean flavors with tender spiced lamb, fresh vegetables, creamy tzatziki, and crispy fries all wrapped in warm, soft pita bread. Perfect for a quick weeknight meal or a casual gathering, this recipe makes flavorful use of leftover cooked lamb, pan-frying it to perfection with aromatic herbs and spices.
Ingredients
Scale
For the Lamb
- 1 lb leftover cooked lamb (or uncooked lamb, see notes)
- 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)
Toppings and Assembly
- 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 (cooked, optional)
- Sliced lettuce
- 4 Greek pita bread rounds (store-bought or homemade)
Instructions
- Prepare the Ingredients: Slice the tomatoes, red onions, and cucumbers. Arrange all the toppings so they’re ready for easy assembly. If using leftover lamb, cut it into bite-sized pieces or strips. Toss the lamb with 2 tablespoons of olive oil and all the spices: rosemary, thyme, oregano, paprika, chili flakes, garlic powder, salt, and black pepper to coat evenly.
- Warm the Pitas: Heat a small skillet over medium heat. Lightly brush each pita with olive oil or drizzle it directly into the skillet. Warm each pita for about 30 seconds on each side, careful not to overcook or crisp them too much. Once warmed, wrap the pitas in a clean cloth or foil to keep them soft and warm until assembly.
- Cook the Lamb: In a large skillet over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the seasoned lamb in a single layer—cook in batches if needed to avoid overcrowding. Pan-fry the lamb for 2-3 minutes, tossing occasionally until heated through. For a nice crispy edge, cook an additional 1-2 minutes, but avoid overcooking to keep the lamb tender. Remove from heat, squeeze fresh lemon juice over, and garnish with chopped parsley.
- Assemble the Gyros: Spread a generous layer of tzatziki sauce on each warm pita. Add your choice of the prepared toppings—red onion, tomatoes, cucumbers, lettuce, olives, and fries. Layer the hot seasoned lamb on top and sprinkle with crumbled feta cheese.
- Serve and Enjoy: Serve the assembled gyros immediately. Offer extra lemon wedges and tzatziki sauce on the side for added flavor customization.
Notes
- If using uncooked lamb, slice it thinly and marinate with the spices and olive oil for at least 30 minutes before pan-frying.
- Leftover cooked lamb works perfectly, making this a quick meal option.
- Fries add a nice crunch and tradition to gyros but can be omitted for a lighter version.
- To keep pitas soft, avoid overheating or toasting too long.
- For a gluten-free option, use gluten-free pita or wraps.
- Tzatziki can be homemade with Greek yogurt, cucumber, garlic, lemon juice, and dill or purchased store-bought for convenience.
