Quick Pan-Seared Lamb Gyro
Tender spiced lamb cooked in a single skillet, served warm in pita with yogurt sauce and fresh vegetables. Ready in under 25 minutes with minimal cleanup.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 12 oz ground lamb
- 2 large pita bread
- ½ cup plain yogurt
- 2 cloves garlic, minced
- 1.5 tsp dried oregano
- 1 cup cucumber and tomato, chopped
Instructions
- 1
Add 12 oz ground lamb to a 10-inch skillet over medium-high heat, breaking it into small pieces with a spoon as it cooks until no pink remains and the pieces look brown all over, about 5 minutes.
- 2
Pour off excess fat from the skillet, leaving about 1 tablespoon, so the lamb is mostly dry but not stuck to the bottom.
- 3
Add 2 minced garlic cloves and 1.5 tsp dried oregano to the lamb and stir constantly for 30 seconds until you smell a strong herb fragrance.
- 4
Stir in 0.5 cup plain yogurt mixed with salt and pepper, stirring until everything is coated evenly, about 1 minute.
- 5
Warm the 2 pita breads in the empty side of the skillet or directly over a gas flame for 20 seconds per side until soft and pliable.
- 6
Open each pita gently by slipping a knife into the edge to create a pocket, being careful not to tear the bread.
- 7
Divide the warm lamb mixture between the two pita pockets, filling each until lightly packed but not spilling.
- 8
Top each gyro with 0.5 cup chopped cucumber and tomato, dividing evenly between the two sandwiches.
- 9
Serve immediately while the lamb is still warm and the pita is soft.
Tools you’ll need
- 10-inch skillet
- wooden spoon or spatula
- knife
- cutting board
- small bowl
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