Greek Lamb Gyros
Experience the taste of Greece with this authentic lamb gyros recipe, featuring tender slices of marinated lamb, creamy tzatziki sauce, and warm pita bread.
30 min active, minimal dishes
Greek Lamb Gyros
Experience the taste of Greece with this authentic lamb gyros recipe, featuring tender slices of marinated lamb, creamy tzatziki sauce, and warm pita bread.
30 min active, minimal dishes
Key move
Slice the roasted lamb thinly against the grain for maximum tenderness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Bowl
- Roasting Pan
- Forks
The Mise en Place
5 of 12Your prep station before cooking begins
Lamb Marinade (0/8)
Lamb is dry after roasting.
Ensure the oven temperature is not too high. You can also add a little water or broth to the roasting pan to create steam.
Lamb is not tender enough.
Roast for a longer period of time. The lamb should be easily shredded with a fork.
Chef's Notes
For tender lamb, don't overcook. Let it rest 10 minutes before slicing.
Marinate the lamb overnight for deeper flavor. Tzatziki can also be made a day ahead.
Serve with warm pita bread, sliced tomatoes, red onion, and extra tzatziki.
The Method
COMBINE
Prep aheadIn a large bowl, combine olive oil (¼ cups), lemon juice (¼ cups), minced garlic (4 cloves), oregano, thyme, salt (1 tsp), and pepper.
Separated Emulsion: If the oil and lemon juice separate quickly, the marinade will not cling to the meat effectively.
Marinade ingredients combined
ADD
Prep aheadAdd the lamb shoulder (1500 g) to the marinade and turn to coat evenly.
Uneven Coating: Dry patches on the lamb will result in bland, unseasoned sections after roasting.
Lamb coated in marinade
COVER
Prep aheadCover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Uneven marination: If the lamb is not fully submerged or covered, the exposed edges may oxidize and dry out.
Lamb marinating in refrigerator
PREHEAT
Preheat oven to 325°F (160°C).
Uneven heating: Avoid placing the lamb too close to the heating element, which can cause uneven charring.
Oven preheated
PLACE
Place the marinated lamb shoulder (1500 g) in a roasting pan.
Crowding the Pan: Overlapping meat prevents proper browning and results in steamed rather than roasted textures.
Lamb in roasting pan
ROAST
Roast in the preheated oven for 2.5 to 3 hours, or until the lamb is very tender and easily shredded with a fork.
Drying out: If the pan looks dry, add a splash of water or broth to maintain moisture and prevent the bottom from burning.
Lamb is very tender and easily shredded
REMOVE
Remove the lamb from the oven and let it rest for 15 minutes before shredding.
Loss of juices: Cutting the lamb before the full 15-minute rest will cause the juices to run out, resulting in dry meat.
Lamb has rested for 15 minutes
SHRED
Shred the lamb with two forks.
Over-shredding: Avoid turning the meat into a paste; stop once the desired strand thickness is achieved.
Lamb is shredded
WARM
Warm the pita bread (8 pieces).
Dry pita: Overheating makes the bread brittle and prone to cracking when folded.
Pita bread is warm
FILL
Fill each pita bread (8 pieces) with shredded lamb, tzatziki sauce (2 cups), sliced tomatoes, and red onions.
Pita tearing: Overstuffing can cause the bread to split. Use a light hand when layering ingredients.
Pita bread filled with gyros ingredients
SERVE
Serve immediately and enjoy!
Soggy pita: Avoid over-saucing the base, as the pita may tear or become mushy if it sits too long.
Gyros served
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