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Greek Gyros are probably not the first thing that pop into your head when thinking of recipes to try at home, something about the vertical spit of roasting meat doesn’t really scream average kitchen hack but we’ve got a solution for all you gyro-lovers out there!

The key to homemade gyros is in the flavor and tenderness of the meat. You want to cook it at a lower temperature so that it stays juicy and doesn’t dry out. Then you slice it thinly and crisp the edges. You’ll be surprised by the similarity in taste to that of your favorite gyro joints. If you’re at all like us and experience gyro cravings at random times throughout the day, you’re in luck and can now enjoy them without having to leave the house!

Lamb Gyros

Makes 6-8



  • 2 pounds boneless lamb
  • 1 1/2 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 teaspoon white wine vinegar

Pita filling:

  • 6-8 pieces of thick pita bread (not pocket pita)
  • tzatziki, to taste
  • 1 medium onion, sliced
  • 2 tomatoes, sliced
  • olive oil


  • 1 cucumber, peeled, seeds removed, finely chopped
  • 1 cup plain, Greek yogurt
  • 1 clove garlic, grated
  • 3 teaspoons freshly squeezed lemon juice
  • 2 teaspoons chopped dill
  • salt and pepper, to taste


  1. Combine salt, pepper, paprika, garlic powder, oregano and white wine vinegar in a small bowl. Mix well
  2. Take your meat and rub it, covering all sides, with spice mixture. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 300º F and line a baking tray with aluminum foil.
  4. Place lamb on foil and bake for 30-35 minutes, or until internal temperature reaches 155º. Remove from oven and let rest 15 minutes.
  5. Transfer oven rack to the highest position, just under the broiler, and preheat the broiler to low.
  6. Very thinly slice your lamb (1/8-1/4-inch thick slices) and lay slices flat on the baking sheet.
  7. Bake until edges are browned and crispy. 3-4 minutes. Pay attention because broiling times can vary.
  8. Take your chopped cucumber, sprinkle with salt and rest it in a colander in the sink to drain. Pat dry with paper towels.
  9. In a bowl, combine cucumber, yogurt, garlic, lemon juice and dill, and mix together.
  10. Taste and add salt and pepper, if necessary. Refrigerate 1-2 hours.

    [To assemble your sandwiches:]

  11. Brush pita bread on one side with olive oil and heat up on the stove or grill. Pita should brown slightly, but not be too crisp.
  12. Spoon desired amount of tzatziki on pita and top with onions, tomato and meat.
  13. Refrigerate leftover tzatziki in an airtight container.

Recipe adapted from the Brown-Eyed Baker

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