Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

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

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

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

Directions

  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
Let's Get Cooking!

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6 Reviews

tom s.

I really enjoyed the flavors in this dish. I used Sriracha Ketchup because I couldn’t find Sriracha at the local Publix and it still made a good sauce with a touch of heat. The Tzatziki and the Spicy Sour Cream sauce really go well together and the lamb had really good flavor. Paired with home made pita. Definitely going to be male again. Next time I am going to slice the lamb instead of cubing it.

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