This Ground Lamb Gyro Recipe with Tzatziki Sauce is the best recipe if you’re craving authentic Greek gyros but don’t have a vertical rotisserie sitting around. It’s packed with juicy, crispy lamb, fresh veggies, and cool tzatziki sauce, all wrapped in fluffy pita bread.
Why You'll Love It
This ground lamb gyro recipe is everything you love about Greek food without the fuss of fancy equipment.
Instead of dealing with a vertical spit or rotisserie skewer like at your favorite Greek restaurant, we're using ground lamb cooked to crispy perfection in a hot pan.
The meat mixture is seasoned with simple spices like kosher salt, black pepper, paprika, and garlic powder, giving it a rich, savory flavor. But feel free to add a pinch of greek oregano, a drizzle of lime juice or some fancy finishing olive oil at the end if you prefer.
The juicy lamb contrasts beautifully with the fresh crunch of cucumbers, red onion, and cherry tomatoes, while the cool tzatziki sauce adds a creamy, tangy finish. It's heavenly!
And best of all, you don’t need a ton of special equipment—just a large skillet, clean hands, and a handful of ingredients you can find at your local grocery store.
It’s the perfect easy meal for busy nights when you want something quick, flavorful, and satisfying.
Plus, you can switch things up next time by using ground chicken, ground pork, or even lean ground beef if you’re feeling adventurous.
This easy gyro meat recipe is a super versatile recipe that delivers authentic Greek flavors without leaving your kitchen.
Ingredients & Substitutions
- Ground lamb: The star of the show for these greek-american gyros. But if you're not a fan of lamb meat, you can substitute ground beef, ground chicken, or ground pork for a different twist. My Honey Harissa Chicken is also perfect for this. And one thing to note - Since the lamb is so fatty, you don't need olive oil so just keep that in mind.
- Garlic powder: Adds a subtle, savory depth. Fresh garlic cloves can be used for a stronger garlic flavor. If you're going that route, try mincing 2 fresh large cloves of garlic and add them once the meat is cooked halfway through.
- Kosher salt: Enhances all the flavors. Sea salt works if that's what you have but know that it tastes saltier than kosher salt so you will most likely not want to use as much.
- Paprika: Gives a mild smokiness and helps the meat get crispy and golden. Swap for smoked paprika if you prefer a bolder flavor.
- Black pepper: Freshly cracked is best for a little kick, but pre-ground works in a pinch. White pepper also works just fine.
- Pita wraps: Warm, fluffy pita bread holds everything together. You could also use naan or flatbread.
- Red onion: Adds sharpness and crunch. Yellow onions, white onions or sweet onions can be used if needed. Pink pickled onions are also delicious.
- Tomatoes: Cherry tomatoes add sweetness, but any ripe tomato will work.
- Cucumber: Fresh and crisp. English cucumbers or Persian cucumbers are great alternatives.
- Tzatziki: This cool, creamy greek yogurt sauce is my go-to pita bread spread. If you’re out, try sour cream mixed with lemon juice and fresh herbs. You could also swap this for my middle eastern inspired sauces like this Garlic Shawarma Sauce or even my Crazy Feta Dip if you prefer. It's also delicious with Hummus.
- Optional Additions: When it comes to the spice blend, I try to keep it simple, but you could absolutely add greek oregano if you have it. Fresh dill adds a burst of herby freshness to these ground lamb gyros but you could substitute with fresh mint or parsley if you like. You could also add feta cheese, lemon juice and lemon zest. Not a gluten-person? Skip the pita bread and place all the ingredients over rice or iceberg lettuce salad for a super tasty lamb gyro bowl.
How to Make It
Making these ground lamb gyros is super easy! Here's how to do it most efficiently.
COOK THE LAMB: Heat a large skillet over medium-high heat. Add the ground lamb, kosher salt, garlic powder, paprika, and black pepper. Use a meat masher to crumble the meat, letting it brown and get crispy without stirring too often.
DRAIN EXCESS FAT: If there's too much fat, carefully tilt the pan slightly and use a paper towel to soak it up, leaving just enough to help the lamb ground meat caramelize. Continue cooking until the meat is cooked through then set aside.
WARM THE PITA: Heat your pita wraps until they're pliable. You can do this in the oven, air fryer, or microwave wrapped in damp paper towels.
ASSEMBLE THE GYROS: Spread a generous layer of tzatziki on the bottom of each warm pita bread. Top with the crispy lamb, cucumbers, tomatoes, and as much red onion as you like. Sprinkle with fresh dill (and a drizzle of lemon juice if you want) for a burst of flavor.
WRAP AND SERVE: Fold the pitas, wrap them in parchment or sandwich paper to keep everything secure, and serve immediately.
SAVE: If you've got any leftovers, place them in an airtight container or wrap them in tinfoil. They will last about a day or two before getting too soggy. If you're doing the meat for meal prep, it will keep in the fridge for 4 days.
Tips for the Best Homemade Gyros
- For the best results, make sure to cook the lamb meat over medium-high heat until it's crispy and caramelized. This helps to mimic the texture of traditional gyro meat you'd find at a Greek restaurant, even without a vertical rotisserie.
- Using fresh herbs like dill or fresh mint will elevate the flavors, adding a bright, fresh contrast to the rich lamb.
- If you're a fan of bold flavors, try adding a sprinkle of Greek oregano or a squeeze of lemon juice over the meat mixture before serving. You could also crumble some feta cheese on top for a tangy, creamy bite. For a complete Greek-inspired meal, serve your gyros with a side of Greek salad featuring kalamata olives, cherry tomatoes, cucumber, and a drizzle of olive oil.
- No food processor or fancy equipment is needed for this recipe, just clean hands, a large mixing bowl if you want to toss the veggies together, and maybe a small bowl for extra tzatziki or yogurt sauce on the side. Whether you're feeding a crowd or just looking for easy meals for the week, these homemade lamb gyros will transport your taste buds straight to the Mediterranean.
What to serve with it
Here are a few of my favorite things to serve with these easy ground lamb gyros:
- Greek Appetizer Platter
- Cava Crazy Feta Dip
- Garlic Sauce for Shawarma
- Hot Honey Whipped Feta with Pickled Beets
- Mediterranean Rice Bowl
- Crispy Pita Fries
Recipe
Ground Lamb Gyro Recipe with Tzatziki Sauce
Equipment
- frying pan Or a cast iron skillet
Ingredients
For the Ground Lamb
- 1 lb Ground Lamb
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Paprika
- ¼ teaspoon Black Pepper
- ½ teaspoon Greek Oregano (optional)
- ½ small Lemon, juiced (optional)
For the Gyros
- 2 large Pita Wraps warmed
- ¼ large Red Onion thinly sliced
- ½ cup Tomatoes sliced
- 1 Small Cucumber cut into pieces
- 1 recipe Tzatziki
- Fresh Dill for garnish
Instructions
- Heat a large skillet over medium-high heat. Add ground lamb, kosher salt, garlic powder, paprika, and black pepper. If you have greek oregano, you should add it at this step.
- Use a meat masher to crumble the meat, letting it brown and get crispy without stirring too often.
- If there's too much fat, tilt the pan and soak up the excess with a paper towel, leaving a little to help the meat caramelize. Continue cooking until crispy and cooked through then set aside.
- Warm the pita wraps until pliable using an oven or air fryer heated to 350F degrees for about 5 minutes or so. Or wrap the pitas in a damn paper towel and microwave for 30 seconds.
- Once hot and pliable, spread a generous layer of tzatziki on each pita. Top with the crispy lamb, cucumbers, tomatoes, and red onion. Adding a drizzle of lemon juice if you prefer.
- Garnish with fresh dill, fold the pitas, wrap in parchment or sandwich paper, and serve immediately.
