How to Make Homemade Ground Lamb Gyros

“Greek Tacos” Gyros

Authentic Greek gyros (year-oze) are a special treat where meat is painstakingly thinly sliced, marinated with spices, a stacked onto a huge cone of meat that is slowly roasted on a vertical rotisserie. It’s traditionally served rolled in pita bread, and garnished with feta cheese, tomatoes and “tzaziki” sauce. So good! This recipe is a simplified version that you can easily make at home. I call these “Greek tacos” and I just know you will love them!

I first made, and posted this recipe in 2010 and I realized it was time to update the photos from my old point-and-shoot camera. I also decided to make my own Pita Bread (it was easy and so good). We love Greek-Style Gyros and when we happen to find a Greek restaurant, that’s one of the first things I like to order. I love the combination of soft pita bread, stuffed with a rotisserie cooked lamb/beef mixture, The tzaziki sauce is what makes the whole flavor come together and it’s amazing! The sauce has Greek yogurt, lemon juice, cucumber, garlic (and sometimes, dill).

The first time that I made this recipe, my husband exclaimed that the flavor was spot on authentic from what he had eaten when he spent some time in the Middle East. I was so pleased to hear that, since that’s a part of the world I’ve not had the opportunity to visit. You won’t believe how fast this recipe can come together! I’m willing to be that you won’t have any trouble finding the spice ingredients. Let’s make it, shall we?

You can make this with all ground lamb, but I use a combination of ground beef and lamb– since my husband doesn’t love lamb as much as I do.

I’ve got some frozen spinach that I’ll quickly thawed in the microwave. In a bowl, I’ve added the ground meats plus crumbled feta cheese.

I like to line a baking sheet with foil, and then place a baking rack on top. I then fold another piece of foil, just a bit longer and wider than my loaf and then poke holes in the foil for the fat to drain through. (I learned this trick when making my popular Glazed Meatloaf Recipe.) For a finishing touch, coat the loaf with a little olive oil and bake at 425F for about 20 minutes. (You want to test the meat with a thermometer to be 160F. ) Then slice and serve.

While the meat is roasting, you want to make the quick Tzaziki Sauce:

Tzatsiki sauce is fast and easy to make. This one uses Greek yogurt (you really want the thickness), garlic, cucumber, lemon juice and I added a little cumin and fresh dill from my garden. I keep it chilled in the refrigerator until I’m ready to serve.

For the garnishes, we like alfalfa sprouts, tomatoes, cucumbers, red onion and pepperoncini peppers. If you haven’t tried pepperoncini peppers, buy a jar of them. They’re very mild and can add extra zip to sandwiches. Yummy!

I used homemade pocket pita bread, but you simply roll up your gyros in “tortilla” style, as most Greek restaurants do. Just be sure to generously drizzle the Tzaziki sauce. I made a Greek Salad on the side.

TASTING NOTES: The spice blend is one that I have used to season cut-up chicken and then stuffed pita bread with a Greek Salad. It’s so flavorful and the cinnamon is there just enough to add another layer of flavor. It took me 45 minutes to have this dinner ready to enjoy. So, there you have it! How to make Greek-Style gyros at home in no time at all!

Print Recipe

5 from 1 vote

Ground Lamb Gyros (Greek Tacos)

If you’ve ever had authentic Greek gyros, sliced of a huge cone of meat that is sliced off a vertical rotisseries, you know how delicious this is. This recipe is a simplified version that you can easily make at home. The seasoning blend of cumin, cinnamon and other easy to find spices give an authentic flavor that you will love. Slice this Greek seasoned meat, serve it with pita bread, and garnish with tomatoes and tzaziki sauce, and you have a Greek-themed meal that you will love!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: main

Cuisine: Greek

Keyword: ground lamb, gyros

Servings: 8 servings

Calories: 601kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 1 package frozen spinach 10 oz
• 2 pounds ground lamb or half ground lamb and half ground beef
• 2 teaspoons grill seasoning recommended: Montreal Grill Seasoning
• 2 1/2 teaspoons ground cumin divided
• 1 tablespoon chili powder
• 1 tablespoon coriander
• 1 teaspoon dried oregano
• 2-3 pinches ground cinnamon
• 1 cup feta cheese crumbled
• 2 tablespoons extra-virgin olive oil

For the tzaziki sauce:

• 1 cup Greek yogurt or drained regular yogurt
• 1 clove small garlic grated
• 1/4 cucumber peeled and grated
• 1 lemon juiced
• 8 pita breads

GARNISH:

• 2 vine ripe tomatoes thinly sliced
• 1/2 cucumber thinly sliced
• Hot pepper rings sliced banana peppers, for sandwich garnish
• fresh sprouts optional
• lettuce optional, if not using sprouts

Instructions

• Preheat oven to 425°F.

For the tzatziki sauce:

• Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin.  Set aside, chill in refrigerator.
  
• Slice the tomatoes and remaining cucumber.
  
• Defrost spinach in microwave and squeeze out the moisture. NOTE: I use my potato ricer to squeeze out the water.
  
• Place the ground lamb (or combination of lamb and beef) in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Add the spinach. Mix up the lamb, seasonings and spinach, and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.
• Soften pita over open gas flame or under broiler. 
  
• Slice lamb loaf into 1/4-inch slices. Spread tzatziki sauce on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and any other garnishes (such as sprouts or lettuce) as you desire.
  

Notes

Recipe source: Rachel Ray, Food Network

To make your own pita bread, the recipe is posted here.

.

Nutrition

Calories: 601kcal | Carbohydrates: 39g | Protein: 31g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 632mg | Potassium: 660mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4850IU | Vitamin C: 15.8mg | Calcium: 266mg | Iron: 4.5mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

This recipe was first posted in March 2010 and has been updated with new photos.

Share:

Pinterest

Facebook

Google

Twitter

Linkedin

Email