Greek Gyro

Brandy Bender


This is just like the Gyros my husband and I have had at the restaurant down the street from our house called "The Fat Greek" SOOOOO YUMMY!!!!

★★★★★ 3 votes


2 lb
lamb, boneless lean cut into 1
1/3 c
olive oil, extra virgin
1/2 c
lemon juice
garlic cloves, peeled cut into quarters
1 tsp
fresh thyme
1 tsp
fresh oregano
1 tsp
spanish onions cut into thin rings
24 small
romaine lettuce leaves
6 large
pita bread rounds
2 c
plain yogurt
garlic clove, minced
1 tsp
plain yogurt
1 Tbsp
lemon juice
1 tsp
olive oil, extra virgin
1 large
cucumber, minced
salt and pepper to taste

How to Make Greek Gyro


  • 1The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
  • 2Remove about 1/4 cup to mix with the onions.
  • 3Place lamb cubes in bowl with remaining marinade; toss to coat well.
  • 4Place onions in small bowl and toss with reserved marinade.
  • 5Cover with plastic wrap and chill, up to several hours, turning several times.
  • 6Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt.
  • 7Tie up edges of cheesecloth with string to form a pouch.
  • 8Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
  • 9Moisture will drip from the yogurt, giving it a thicker consistency.
  • 10Mix drained yogurt with minced garlic, minced cucumber, chopped herbs, lemon juice, oil, salt and pepper.
  • 11Cover and chill. (Makes about 1 cup)
  • 12Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
  • 13To barbecue, heat coals or gas barbecue.
  • 14Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.)
  • 15Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals.
  • 16Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside.
  • 17Warm pita rounds over barbecue.
  • 18Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl.
  • 19Cut whole tomatoes into thin wedges and place on plate and place lettuce leaves on plate.
  • 20Set out "cucumber" sauce and lots of napkins to facilitate handling of gyros.
  • 21To serve, cut each warmed pita bread in half and separate to form 2 pockets.
  • 22Each person fills a warmed pita pocket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of "cucumber" sauce.
  • 23Yield: 12 gyros, 2 per person.

Printable Recipe Card

About Greek Gyro