Recipe
Lamb Gyros with Tzatziki Sauce
Warm pitta breads filled with oregano-scented grilled lamb and cool cucumber tzatziki. A generous, practical Greek-style supper with crisp edges, fresh acidity and plenty of contrast in every bite.
Ingredients
Method
20 mins prep10 mins cook30 mins total
Mix the lamb with the olive oil, oregano, half the minced garlic, salt and black pepper. Shape into four thin patties and leave them to rest while you make the sauce.
Stir the Greek yoghurt, squeezed cucumber, lemon juice, remaining minced garlic and a pinch of salt together in a bowl. Taste and adjust the seasoning.
Heat the grill to medium-high. Grill the lamb patties for about 4–5 minutes on each side, turning once, until browned, lightly charred and cooked through.
Warm the pitta breads on the grill for about 30 seconds per side. Split or fold them around the lamb, spoon over the tzatziki and serve straight away.
Notes
Squeeze the grated cucumber firmly before mixing the tzatziki so the sauce stays thick. Keep the lamb patties fairly thin for even cooking, and check the centre is fully cooked before serving.
About this recipe
These lamb gyros bring together charred, oregano-scented lamb and a cool cucumber tzatziki in warm pitta breads. The seasoning is deliberately simple, letting the lamb take centre stage while the yoghurt sauce adds freshness, gentle acidity and a creamy contrast.
The recipe is arranged for a home grill: mix and shape the lamb, stir the tzatziki while it rests, then cook until the edges catch and the centre is fully done. Squeezing the cucumber dry keeps the sauce thick, and warming the pitta briefly makes it soft enough to fold around the filling without becoming soggy.
