Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

Total Time:
1 hr 10 min
30 min
30 min
10 min

8 gyros

  • Lamb:
  • 2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
  • 3 cloves garlic, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 3 tablespoons olive oil, divided
  • Juice of 1/2 a lemon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For serving:
  • 8 pocketless pita bread
  • 2 tomatoes, thinly sliced
  • Shredded iceberg lettuce
  • 6 ounces feta, crumbled
  • Tzatziki Sauce, Serena Palumbo's recipe follows
  • Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
  • Tzatziki Sauce:
  • 1 small cucumber, grated
  • Bunch fresh mint, leaves finely chopped
  • Bunch fresh dill, leaves finely chopped
  • Zest of 1 lemon
  • 1 cup Greek-style yogurt
  • Kosher salt
  • Spicy Sour Cream Sauce:
  • 1 cup sour cream
  • Zest and juice of 1 lemon
  • 2 tablespoons sriracha sauce
  • Kosher salt

In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.

Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.

Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!

To make Tzatziki sauce:

In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.

Yield: about 2 cups

To make Spicy Sour Cream Sauce:

In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.

Yield: about 1 cup

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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