Tuesday, May 29, 2012

Grilled Lamb Gyros

A quick note - gyros are traditionally made by mixing ground lamb and spices and forming it into a firm meatloaf, cooking the meat on a rotisserie, slicing it, and then serving in pitas.  For this recipe, I’ve formed the ground lamb into kofta shapes, grilled them without skewers, and then stuffed them into pitas gyro-style.  

Give them a try!

Ingredients (serves 4-6):

1 lb. ground lamb
½ onion, chopped
½ cup loosely packed parsley
3 cloves garlic
½ cup bread crumbs (I used panko)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon rosemary
1 teaspoon marjoram (optional – don’t go running to the store if you don’t have it on hand)
1 teaspoon lemon juice
2 teaspoons cayenne pepper (this amount gave just enough of a kick for me and was perfectly balanced by the cooling tzatziki sauce.  Adjust according to your taste, but even if you don’t like things spicy, I’d recommend using at least a half teaspoon)
1 egg
Fresh chopped lettuce
Tzatziki sauce (recipe below)
6 pitas or flatbreads


1.    In a food processor, puree onion, garlic and parsley.
2.    In a large mixing bowl, use your hands to mix together pureed mixture, ground lamb, potato crumbs, salt, pepper, marjoram, rosemary, lemon juice, cayenne pepper and egg. 
3.    Form into elongated patties and spray both sides with cooking spray (this is critical. You don’t want the lamb to stick to the grill and fall apart).
4.    Grill over high heat for 10-12 minutes, turning once.

5.    Spray both sides of pitas lightly with cooking spray (or brush with olive oil) and grill quickly, about 30 seconds on each side.
6.    Serve lamb over pitas with chopped lettuce and tzatziki sauce.  Enjoy!

Tzatziki sauce


1 cup plain Greek yogurt
1 cucumber, chopped very finely
1 teaspoon salt
1 teaspoon dried dill
1 tablespoon olive oil
1 teaspoon lemon juice


1.    Combine all ingredients in medium-sized bowl, stir well.
2.    Cover, place in refrigerator and let sit for about two hours before serving.

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1 comment:

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