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- 1 lb (450 g) boneless lamb, thinly sliced
- 4-6 pita breads

For the marinade:

- ΒΌ cup olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste

For the tzatziki sauce:

- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed to remove excess moisture
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt to taste

For serving:

- Sliced tomatoes
- Sliced red onions
- Sliced cucumber
- Fresh lettuce leaves


1. In a bowl, combine all the marinade ingredients and mix well. Add the sliced lamb and make sure it is well coated. Allow it to marinate for at least 1 hour, or overnight for more flavor.

2. Meanwhile, prepare the tzatziki sauce by combining all the sauce ingredients in a separate bowl. Mix well and refrigerate until ready to serve.

3. Preheat a grill or skillet over medium-high heat. Cook the marinated lamb slices for about 4-5 minutes per side, or until cooked through and slightly charred. Remove from heat and let them rest for a few minutes before slicing.

4. Warm the pita breads according to package instructions or directly on the grill/skillet for a few seconds on each side.

5. To assemble the gyros, spread a spoonful of tzatziki sauce on each warm pita bread. Top with sliced lamb, tomatoes, red onions, cucumber slices, and lettuce.

6. Roll the pita bread tightly, or fold in half, securing it with aluminum foil or parchment paper if desired.

7. Serve the gyros immediately and enjoy!

Note: Feel free to add other toppings such as olives, feta cheese, or hot sauce according to your taste.

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