Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) lamb leg or shoulder, very thinly sliced
- 3 tbsp olive oil, 3 cloves garlic, 2 tbsp lemon juice
- Spices: 2 tsp dried oregano, 1½ tsp cumin, 1 tsp paprika, 1 tsp coriander, ¼ tsp cinnamon, salt, pepper
- 1½ cups (360 g) full-fat Greek yogurt
- ½ English cucumber, 2 tbsp fresh dill, 1–2 garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil
- 1½ lb (680 g) russet potatoes, 2 tbsp oil, salt, oregano, paprika
- 6 Greek-style pitas, 2 tomatoes, ½ small red onion, fresh parsley (optional)
Do This
- 1. Toss thinly sliced lamb with olive oil, lemon, garlic, spices, salt, and pepper. Marinate at least 2 hours (up to overnight) in the refrigerator.
- 2. Grate cucumber, squeeze out liquid, then mix with yogurt, garlic, lemon, dill, olive oil, salt, and pepper to make tzatziki. Chill.
- 3. Cut potatoes into fries, toss with oil, salt, oregano, and paprika. Bake at 425°F (220°C) for 30–35 minutes, turning once.
- 4. Thread marinated lamb tightly onto a rotisserie spit, forming an even cylinder. Grill over medium heat (about 375°F / 190°C) for 25–35 minutes until edges are crispy and center reaches 160°F (71°C).
- 5. Warm pitas on the grill or in a dry skillet. Dice tomatoes, slice red onion, and chop parsley.
- 6. Shave crispy lamb from the spit. Spread pita with tzatziki, pile on lamb, fries, tomatoes, onion, and parsley.
- 7. Fold and serve immediately while everything is hot and the pita is soft.
Why You’ll Love This Recipe
- Classic street-food flavor at home: thin, seasoned lamb with crispy edges and juicy centers.
- All the good stuff in one wrap: cooling tzatziki, warm pita, tomatoes, and golden fries tucked right inside.
- Rotisserie-style technique that feels special but is approachable for a home grill.
- Great for feeding a group: set everything out and let everyone build their own gyros.
Grocery List
- Produce: Garlic, lemons, 1 English cucumber, fresh dill, fresh parsley (optional), 2 tomatoes, 1 small red onion, russet potatoes.
- Dairy: Full-fat Greek yogurt.
- Pantry: Olive oil, neutral oil (for fries, optional), dried oregano, ground cumin, smoked or sweet paprika, ground coriander, ground cinnamon, kosher salt, black pepper, 6 Greek-style pitas.
Full Ingredients
Lamb for Gyros
- 2 lb (900 g) boneless lamb leg or shoulder, very thinly sliced against the grain
- 3 tbsp olive oil
- 3 cloves garlic, finely minced
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dried oregano
- 1½ tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 1½ tsp kosher salt (use 1 tsp if using table salt)
- ½ tsp freshly ground black pepper
Tzatziki Sauce
- 1½ cups (360 g) full-fat Greek yogurt
- ½ English cucumber (about 1 cup grated), seeds removed if needed
- 1–2 cloves garlic, finely grated or minced (to taste)
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tbsp finely chopped fresh dill (or 1 tbsp dill plus 1 tbsp fresh mint)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Greek-Style Fries
- 1½ lb (680 g) russet potatoes (about 3 medium), scrubbed and peeled if desired
- 2 tbsp olive oil or neutral oil
- ¾ tsp kosher salt, plus more to taste
- ½ tsp dried oregano
- ½ tsp smoked paprika or sweet paprika
For Serving
- 6 Greek-style pitas (soft, thick pitas, about 7–8 inches / 18–20 cm)
- 2 medium ripe tomatoes, diced or sliced into thin wedges
- ½ small red onion, very thinly sliced
- 2–3 tbsp chopped fresh parsley (optional, for garnish)
- Lemon wedges (optional, for squeezing at the table)
Step-by-Step Instructions
Step 1: Marinate the Lamb
Place the thinly sliced lamb in a large mixing bowl or a zip-top bag. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, ground cumin, smoked paprika, ground coriander, cinnamon, salt, and black pepper until well combined.
Pour the marinade over the lamb slices and use your hands or tongs to toss thoroughly, making sure every piece is well coated and not clumped together. Press the lamb into an even layer in the bowl or bag, cover, and refrigerate for at least 2 hours, ideally 4–8 hours. For the best flavor and tenderness, marinate overnight (up to 24 hours). This time allows the lemon, garlic, and spices to really penetrate the meat.
Step 2: Make the Tzatziki
While the lamb marinates, prepare the tzatziki. Grate the cucumber on the large holes of a box grater. Gather the grated cucumber in your hands or in a clean kitchen towel and squeeze firmly over the sink or a bowl to remove as much liquid as possible. This step prevents watery sauce.
In a medium bowl, combine the Greek yogurt, squeezed cucumber, grated or minced garlic, lemon juice, olive oil, chopped fresh dill, salt, and pepper. Stir until smooth and well mixed. Taste and adjust seasoning: add more lemon for brightness, more garlic for punch, or a pinch of extra salt if needed.
Cover and refrigerate until ready to serve. Chilling for at least 30 minutes helps the flavors blend and thickens the sauce slightly.
Step 3: Prep and Cook the Fries
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Cut the potatoes into fries about ¼ inch (0.5–0.75 cm) thick. Try to keep them even so they cook at the same rate.
Pat the potato sticks dry with a clean kitchen towel or paper towels. In a large bowl, toss them with the olive oil, salt, dried oregano, and smoked paprika until every piece is lightly and evenly coated. Spread the fries in a single layer on the prepared baking sheet; avoid crowding or stacking so they crisp instead of steam.
Bake for 30–35 minutes, flipping the fries halfway through, until golden brown and crisp at the edges. Taste and sprinkle with a bit more salt if needed. Keep warm in a low oven (around 200°F / 95°C) while you cook the lamb.
Step 4: Load the Rotisserie and Grill the Lamb
Preheat your grill for rotisserie cooking to a medium heat, aiming for about 375°F (190°C). If your grill has multiple burners, turn on the side burners and leave the direct burner under the lamb off, so it cooks by indirect heat.
Thread the marinated lamb slices onto your rotisserie spit, stacking the pieces tightly to form a compact cylinder 3–4 inches (7–10 cm) wide. Press the slices down as you go to eliminate big air pockets, which helps the meat cook evenly and allows you to shave off traditional gyro-style slices later. Secure with the spit forks.
Mount the spit on the grill and start the rotisserie motor. Close the lid and cook for 25–35 minutes, or until the outside is well browned and crisp and the thickest part of the lamb registers at least 160°F (71°C) on an instant-read thermometer. The exact time will depend on the thickness of the stack and your grill’s heat.
Once cooked, turn off the rotisserie motor and let the lamb rest for 5–10 minutes. This helps keep the meat juicy when sliced.
Step 5: Warm the Pitas and Prep the Veggies
While the lamb finishes cooking and resting, prepare your toppings. Dice or thinly slice the tomatoes. Thinly slice the red onion and chop the parsley if using. Arrange them in small bowls for easy assembly.
Warm the pitas: place them directly on the grill grates over low heat for 20–30 seconds per side, just until soft and slightly charred in spots. Alternatively, warm them in a dry skillet over medium heat, or wrap in foil and place in a 300°F (150°C) oven for 5–10 minutes. Warm pitas are more flexible and less likely to tear when filled.
Step 6: Slice the Lamb and Assemble the Gyros
With the spit securely positioned, use a sharp carving knife to shave thin slices of lamb from the outside of the stack, working from top to bottom. The edges should be crispy and browned, with juicy meat inside. If you want extra crispness, you can quickly sear the shaved slices in a hot skillet for 1–2 minutes.
To build each gyro, place a warm pita on a plate. Spread 2–3 tablespoons of tzatziki down the center. Pile on a generous handful of shaved lamb, then add a small handful of fries. Top with tomatoes, red onion, and a sprinkle of fresh parsley. Add an extra spoonful of tzatziki on top if you like, and finish with a squeeze of lemon.
Fold the sides of the pita around the filling. You can wrap the bottom half in parchment or foil to help hold everything together. Serve immediately while the fries are hot and the lamb is still warm and juicy.
Pro Tips
- Slice the lamb thin: Ask your butcher to slice the lamb very thinly, or partially freeze the meat for 30–45 minutes at home to make it easier to slice.
- Pack the spit tightly: The more compact the lamb stack, the more gyro-like your slices will be and the more evenly everything cooks.
- Dry the cucumber well: Squeezing out as much moisture as possible is the key to thick, creamy tzatziki that does not run out of the pita.
- Serve immediately: Gyros are best right away, when the lamb edges are crisp, the pita is warm, and the fries are still crunchy.
- No rotisserie? You can grill the marinated lamb slices on skewers or in a grill basket over medium-high heat for 8–10 minutes, turning often, or cook them in a hot cast-iron skillet on the stove.
Variations
- Chicken gyros: Substitute boneless, skinless chicken thighs for the lamb. Use the same marinade and rotisserie method or grill the chicken pieces directly on the grates.
- Spicier version: Add ½–1 tsp cayenne pepper or hot paprika to the lamb marinade and a pinch of chili flakes to the fries for extra heat.
- Lighter plate version: Skip the pita and serve the lamb, tzatziki, tomatoes, onions, and fries over a bed of chopped romaine or mixed greens as a gyro bowl.
Storage & Make-Ahead
You can marinate the lamb up to 24 hours ahead and keep it in the refrigerator until you are ready to cook. Tzatziki can be made 2–3 days in advance; store it in an airtight container in the fridge and stir before serving. Cooked lamb will keep for 3–4 days in the refrigerator in a sealed container; reheat gently in a skillet over medium heat until warmed through and slightly crisp on the edges. The fries are best fresh but can be stored for 1–2 days in the fridge and reheated in a hot oven or air fryer at 400°F (200°C) until crisp again. Pitas can be frozen for up to 3 months; thaw at room temperature and warm before serving.
Nutrition (per serving)
Approximate values per loaded gyro (lamb, pita, tzatziki, fries, and toppings): about 750 calories; 40 g protein; 70 g carbohydrates; 32 g fat; 10 g saturated fat; 6 g fiber; 6 g sugar; 1,150 mg sodium. Exact values will vary based on specific brands and portion sizes.
