Fresh Greek Lamb Gyros with Tomato and Herbs
Juicy marinated lamb gyros with crisp pita, ripe tomatoes, and fragrant herbs—authentic Greek street food ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 12 oz lamb shoulder, thinly sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 pieces pita bread
- 1 medium ripe tomato, sliced
- 3 tbsp fresh parsley, chopped
- ¼ medium red onion, thinly sliced
- ½ cup tzatziki sauce
Instructions
- 1
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to make the marinade. Place the sliced lamb in a shallow dish and pour the marinade over it, using your hands to coat each piece evenly.
- 2
Let the lamb marinate at room temperature for 10–15 minutes, stirring occasionally so the flavors distribute evenly. If you have more time, refrigerate for up to 2 hours for deeper flavor.
- 3
Heat a large skillet or grill pan over medium-high heat until just smoking, about 2 minutes. Working in batches to avoid crowding, add the marinated lamb slices and sear for 2–3 minutes per side until golden brown and cooked through, reaching an internal temperature of 160°F.
- 4
Transfer the cooked lamb to a warm plate and tent loosely with foil to keep it hot while you finish cooking any remaining batches. Wipe the pan with a paper towel between batches if needed to prevent sticking.
- 5
Warm the pita breads directly over a gas flame for 10–15 seconds per side, or wrap them in foil and place in a 350°F oven for 2 minutes until soft and pliable. If you don't have a flame, simply warm them in the skillet for 30 seconds per side.
- 6
Spread a generous layer of tzatziki sauce on each warm pita bread. Layer the seared lamb down the center, then top with fresh tomato slices, red onion slivers, and a sprinkle of chopped parsley.
- 7
Fold each pita in half or wrap it loosely in parchment paper for easy handling. Serve immediately while the lamb is still warm and the pita is soft.
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