Greek Lamb Gyros with Homemade Tzatziki and Fresh Spring Salad
Tender, spiced lamb slices wrapped in warm pita bread with creamy cucumber tzatziki and crisp spring vegetables. This authentic Greek street food favourite brings Mediterranean sunshine to your table.
Ingredients
- 600g lamb leg steaks
- 4 large pita breads
- 1 large cucumber
- 250g Greek yogurt
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 lemon, juiced and zested
- 1 red onion, thinly sliced
- 2 ripe tomatoes, sliced
- 100g mixed spring salad leaves
- Salt and black pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
Instructions
Combine olive oil, oregano, cumin, paprika, coriander, half the garlic, lemon zest, salt and pepper in a bowl. Add lamb steaks and coat thoroughly, marinating for at least 20 minutes.
For the tzatziki, grate the cucumber and squeeze out excess moisture using a clean tea towel. Mix with Greek yogurt, remaining garlic, dill, mint, 1 tablespoon lemon juice, salt and pepper. Refrigerate until needed.
Heat a griddle pan or heavy frying pan over high heat. Cook the lamb steaks for 4-5 minutes per side until the internal temperature reaches 63°C for medium or 71°C for well done. Rest for 5 minutes before slicing thinly against the grain.
Warm the pita breads in a dry pan or low oven for 1-2 minutes until soft and pliable.
Assemble the gyros by spreading tzatziki generously inside each pita. Layer with sliced lamb, red onion, tomatoes and spring salad leaves.
Drizzle with remaining lemon juice and serve immediately with extra tzatziki on the side.
Did you make this?
Upload your photo and show how it turned out.
