Ingredients
For the Lamb:
1 1/2 lbs lamb shoulder or leg, thinly sliced
3 cloves garlic, minced
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
1 cucumber, grated and excess moisture squeezed out
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
Salt and pepper, to taste
For the Gyros:
4 pita breads
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 cup lettuce, shredded
Feta cheese, crumbled (optional)
Instructions
Prepare the Lamb:
Marinate the Lamb:
In a large bowl, combine minced garlic, olive oil, lemon juice, dried oregano, thyme, cumin, paprika, salt, and pepper.
Add the sliced lamb to the bowl and toss to coat evenly with the marinade.
Cover and refrigerate for at least 1 hour, preferably overnight.
Grill the Lamb:
Preheat your grill or a grill pan over medium-high heat.
Grill the marinated lamb slices for 3-4 minutes on each side, until cooked through and slightly charred.
Remove from heat and let rest for a few minutes.
Prepare the Tzatziki Sauce:
Make the Tzatziki:
In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper.
Mix well and refrigerate until ready to use.
Assemble the Gyros:
Warm the Pita Breads:
Warm the pita breads on the grill or in a dry skillet over medium heat for 1-2 minutes on each side.
Assemble:
Spread a generous amount of tzatziki sauce on each pita bread.
Top with grilled lamb slices, halved cherry tomatoes, sliced red onion, and shredded lettuce.
Sprinkle with crumbled feta cheese if using.
Serve:
Fold the pita breads to enclose the fillings.
Serve immediately.