Greek Lamb Gyros Tzatziki Sauce

January 16, 2018
greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

Greek Lamb Gyros Tzatziki Sauce

Ever since I attended my first Greek Fest in 1999 I have fallen in love with Greek Lamb Gyros Tzatziki Sauce. The last few years I have attempted making the gyros with chicken and with lamb as well but I have never been able to find the real deal lamb like that of what I’ve tried at St. Catherine’s Greek Orthodox Church Greek Fest. Having Greek friends I naturally asked where I could find the gyro lamb meat and they directed me to Gordon. Gordon is mainly a restaurant wholesaler/supplier since the majority of their store sells items in bulk and specific restaurant specialty items. They sell this soft and deliciously magical gyro lamb meat, pre-sliced in a box in the frozen food section at $25 for 5 pounds. All you have to do is thaw it out, bake it or grill it, and add it to your toasted pitas with tzatziki sauce, red onion, spinach, and chopped grape tomatoes. They make a delicious weekday dinner possible. Until Greek Fest rolls around again, we will be enjoying this right in the comfort of our own home! 

greek lamb gyros tzatziki sauce, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

Greek Lamb Gyros Tzatziki Sauce

Ingredients

1.5 lbs gyro lamb meat
6 pitas
1 red onion, julienned
1 pint grape tomatoes halved
16 oz. spinach
sea salt and freshly cracked black pepper to taste
tzatziki sauce (see recipe below)

Prepare

1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.

2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.

3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!

greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

Tzatziki Sauce

Ingredients

1 medium cucumber, peeled and grated, seeds picked out
11/2 cups plain full-fat Greek yogurt
2 medium garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
1 Tablespoon minced fresh dill
2 Tablespoons fresh lemon juice

Prepare

1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.

2. Add cucumber to Greek yogurt and stir to combine.

3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.

4. Chop the fresh dill and add it as well.

5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.

 

Greek Lamb Gyros
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Ingredients
  2. 1.5 lbs gyro lamb meat
  3. 6 pitas
  4. 1 red onion, julienned
  5. 1 pint grape tomatoes halved
  6. 16 oz. spinach
  7. sea salt and freshly cracked black pepper to taste
  8. Tzatziki Sauce
  9. 1 medium cucumber, peeled and grated, seeds picked out
  10. 11/2 cups plain full-fat Greek yogurt
  11. 2 medium garlic cloves, finely minced
  12. 2 Tablespoons extra virgin olive oil
  13. 1 Tablespoon white vinegar
  14. 1/2 teaspoon salt
  15. 1 Tablespoon minced fresh dill
  16. 2 Tablespoons fresh lemon juice
Instructions
  1. Greek Lamb Gyros
  2. 1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.
  3. 2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.
  4. 3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!
  5. Tzatziki Sauce
  6. 1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
  7. 2. Add cucumber to Greek yogurt and stir to combine.
  8. 3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
  9. 4. Chop the fresh dill and add it as well.
  10. 5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.
Florida Girl Cooks http://floridagirlcooks.com/
greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

greek lamb gyros, greek gyros, gyro recipe, tzatziki sauce, Greek cooking, Greek cuisine, Florida Girl Cooks

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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