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Greek Lamb Gyros served on a plate

Greek Lamb Gyros

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Greek Lamb Gyros feature tender, marinated lamb shoulder roasted to juicy perfection with crispy edges, sliced thin, and wrapped in warm pita bread with creamy tzatziki and fresh vegetables. Marinating the lamb overnight with garlic, oregano, and lemon juice enhances the flavor and tenderness. This recipe offers a hands-off roasting method for classic gyros without a rotisserie.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 lbs lamb shoulder boneless
  • 4 cloves garlic minced
  • 1 small onion sliced
  • 2 tablespoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup lemon juice freshly squeezed
  • 3 tablespoon olive oil
  • 1 cup Greek yogurt full-fat
  • 1 whole cucumber grated and drained
  • 2 whole tomatoes sliced
  • 4-6 pita breads pita bread warm before serving
  • 1 clove garlic minced, for tzatziki
  • 1 tablespoon lemon juice for tzatziki
  • to taste salt for tzatziki

Method
 

  1. Whisk together minced garlic, oregano, lemon juice, olive oil, salt, and pepper to make the marinade. Place boneless lamb shoulder in a shallow dish and pour marinade over, turning to coat all sides evenly. Cover and refrigerate for 4 to 24 hours, preferably overnight.
    4 cloves garlic, 2 tbsp dried oregano, 0.25 cup lemon juice, 3 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, 2 lbs lamb shoulder
  2. Preheat oven to 375°F (190°C). Transfer lamb and marinade to a roasting pan or sheet pan. Roast for 40 to 45 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). Increase oven temperature to 425°F for the last 5 minutes to crisp the edges.
    2 lbs lamb shoulder
  3. Remove lamb from oven and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Then slice the lamb thinly into strips about ⅛ inch thick using a sharp knife.
    2 lbs lamb shoulder
  4. Grate the cucumber and squeeze excess water out using a kitchen towel. In a bowl, mix drained cucumber with Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, and salt to taste. Chill until ready to serve.
    1 whole cucumber, 1 cup Greek yogurt, 1 clove garlic, 1 tbsp lemon juice, to taste salt
  5. Warm pita breads in a 350°F oven for 1 to 2 minutes until pliable. Fill each pita with sliced lamb, tomato slices, onion slices, and a generous spoonful of tzatziki sauce. Fold and serve immediately.
    4-6 pita breads pita bread, 2 lbs lamb shoulder, 2 whole tomatoes, 1 small onion, 1 cup Greek yogurt

Notes

  • Marinate the lamb shoulder for at least 4 hours or overnight for best flavor and tenderness.
  • Use a meat thermometer to reach 145°F internal temperature; meat will continue to cook while resting.
  • Rest lamb 10 minutes after roasting to keep juices inside and prevent dryness when slicing.

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