Gyro Salad with Lamb

Marsha Gardner


I love Greek food and if I want it I have to prepare it as we don't have any ethnic restaurants within an hour of our home.

I keep ground lamb in the freezer for those days that I wish I could just stop and get a gyro.


★★★★★ 1 vote




  • 1 lb
    ground lamb
  • 2 clove
    garlic, minced
  • 1 tsp
    rosemary, dried
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    crushed red pepper flakes
  • 1 tsp
    kosher salt

  • 1/2 large
    seedless english cucumber
  • 1 7/8 oz
    greek yogurt
  • 1 clove
    garlic, minced
  • 1 Tbsp
    lemon juice, fresh
  • 1 Tbsp
    olive oil, extra virgin

  • 1
    head romaine lettuce, chopped
  • 1 large
    tomato, diced
  • 1 medium
    red onion, sliced

How to Make Gyro Salad with Lamb


    Preheat oven to 450-degrees.

    Combine lamb with the garlic, rosemary, oregano, salt, and crushed red pepper. Knead the mixture until it is quite smooth, like a paste. Form the mixture into four mini ‘loafs’. Place the loaves on a baking sheet and bake for about 15-17 minutes. Cool for 5-10 minutes before thinly slicing.
    Using a box grater set atop of a bowl, grate the cucumber. Using your hands, squeeze the excess liquid out of the cucumber, reserving the liquid. Place the squeezed cucumber in another bowl. Combine the grated cucumber with the remaining ingredients. GradDually add the reserved cucumber liquid to the dressing until it reaches your desired consistency. Taste and adjust seasonings to your liking. Refrigerate until use.
  3. SALAD:
    Arrange each of the warm, thinly-sliced loaves over the lettuce, tomatoes, and onions. Drizzle with tzatziki dressing.

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