Ground Lamb Gyro

Elijah Grounds

This Ground Lamb Gyro captures the essence of a beloved Mediterranean classic, balancing fragrant spices with rich, succulent lamb in an easy-to-make format. Perfect for both weeknight dinners and special gatherings, it brings the flavor of traditional Greek street food right to your kitchen.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings gyros

Calories 663 kcal

Ingredients

Gyro Mixture

1 pound ground lamb grass-fed for best flavor
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano preferably Greek
1 teaspoon salt
½ teaspoon black pepper freshly ground
2 tablespoons olive oil extra virgin
2 cloves garlic minced

Assembly

4 pieces pita bread warmed
½ cup tzatziki sauce homemade or store-bought
1 cup tomato diced
1 cup cucumber diced
½ cup red onion thinly sliced
¼ cup feta cheese crumbled
1 tablespoon fresh dill chopped

Instructions

Prepare the Lamb Mixture: In a large bowl, combine the ground lamb, cumin, coriander, oregano, salt, and black pepper. Mix well until the spices are evenly distributed throughout the meat.
Cook the Lamb: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lamb mixture and cook, breaking apart with a spatula, until browned and cooked through, approximately 7–10 minutes. The lamb should be sizzling and slightly caramelized.
Assemble the Gyros: Lay each piece of warmed pita flat and spread a generous spoonful of tzatziki on top. Layer the cooked lamb evenly across the center. Top with diced tomato, cucumber, red onion, crumbled feta, and a sprinkle of fresh dill.
Fold and Serve: Fold the pita into a wrap. Serve immediately for best texture and flavor, complementing with a crisp white wine or a glass of chilled lemonade.

Notes

For a unique twist, consider adding a dash of smoked paprika to the lamb mixture for depth. If fresh dill isn't available, dried dill can be used, keeping in mind the potency difference. For a vegetarian alternative, replace lamb with grilled halloumi or mushrooms.

Nutrition

Calories: 663kcalCarbohydrates: 40gProtein: 30gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 101mgSodium: 1192mgPotassium: 553mgFiber: 3gSugar: 4gVitamin A: 457IUVitamin C: 9mgCalcium: 143mgIron: 4mg

We'd love to know if you enjoyed this recipe