Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 8 gyros
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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

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


  1. 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. 
  2. 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. 
  3. 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!

Tzatziki Sauce:

  1. To make Tzatziki sauce: 
  2. In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros. 
  3. Yield: about 2 cups

Spicy Sour Cream Sauce:

  1. To make Spicy Sour Cream Sauce: 
  2. 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. 
  3. Yield: about 1 cup
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