Lamb Gyros with Homemade Pita and Tahini Yogurt Sauce

Enjoy a taste of Greece with this succulent homemade lamb gyros, complemented by freshly made pita and a delectable tahini yogurt sauce.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 4 people

Full Ingredient List

  • 200g Greek yogurt
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • juice of ½ lemon
  • 4 tbsp chopped parsley
  • 1 clove garlic
  • 2 tsp salt
  • 300g bread flour
  • 130g Greek yogurt
  • 120 ml water
  • 1 tbsp sugar
  • 1 tsp dry active yeast
  • 1 kg half shoulder of lamb
  • 1 tbsp oregano
  • 1 tbsp onion granules
  • ½ tbsp sweet paprika
  • 2 tbsp white wine vinegar
  • ½ tsp ground black pepper
  • 2 large tomatoes
  • 1 red onion

Tahini Yogurt Sauce

Tools and Equipment

  • bowl

Ingredients

Quantity Name Preparation Notes Substitutions
200g (7oz) Greek yogurt
2 tbsp tahini
2 tbsp olive oil
juice of ½ lemon
2 tbsp chopped parsley
1 clove minced garlic
1 tsp or to taste salt

Instructions

  1. Step 1: Mix yogurt, tahini, lemon juice, minced garlic, salt, and parsley in a bowl. (Tips: Keep it refrigerated until needed.)

Pita Bread

Tools and Equipment

  • bowl
  • stand mixer (optional)
  • dough hook (optional)
  • non-stick frying pan

Ingredients

Quantity Name Preparation Notes Substitutions
300g (2 ½ cups) bread flour plus more to dust
130g (scant 1 cup) Greek yogurt
120 ml (½ cup) water
3 tbsp olive oil plus more to fry
1 tbsp sugar
1 tsp dry active yeast
1 tsp salt

Instructions

  1. Step 1: Combine flour, sugar, yeast, and salt in a bowl. (Tips: If using a stand mixer, use the dough hook attachment.)
  2. Step 2: Add water, yogurt, and olive oil. Mix until the dough comes together and knead lightly until well combined. (Tips: Cover the dough and let rise for an hour.)
  3. Step 3: Knead the risen dough briefly on a floured surface. Form into a log and cut into six pieces. (Tips: Keep unused dough covered with a damp cloth.)
  4. Step 4: Roll each piece into a flat circle, adding flour if needed to prevent sticking. (Tips: Separate rolled pitas with greaseproof paper.)
  5. Step 5: Heat a frying pan and cook each pita for a couple of minutes on each side until colored. (Tips: Keep warm before serving.)

Lamb Gyro

Tools and Equipment

  • oven
  • foil
  • digital thermometer (optional)

Ingredients

Quantity Name Preparation Notes Substitutions
1 kg (2 lb 2oz) half shoulder of lamb
1 tbsp oregano preferably Greek
1 tbsp onion granules
½ tbsp sweet paprika
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp salt
½ tsp ground black pepper

Instructions

  1. Step 1: Mix oregano, onion granules, sweet paprika, salt, and pepper. Rub seasoning onto lamb. (Tips: Use fresh oregano for a more aromatic flavor.)
  2. Step 2: Coat lamb with olive oil and vinegar. Marinate for at least an hour. (Tips: Longer marination improves flavor.)
  3. Step 3: Preheat oven to 170C / 325 F. Cook lamb covered with foil for an hour, then another 20 minutes uncovered. (Tips: Use a digital thermometer to ensure lamb reaches 70°C for medium-well doneness.)
  4. Step 4: Let lamb rest covered with foil for 30 minutes. Slice thinly, removing fat and add some pan juices. (Tips: This step is crucial for juicy lamb.)

To Serve

Ingredients

Quantity Name Preparation Notes Substitutions
2 large tomatoes sliced thinly
1 red onion sliced very thinly
2 tbsp chopped parsley

Instructions

  1. Step 1: Mix sliced onion with parsley and tomatoes. (Tips: Serve immediately with warm pita and lamb.)

Additional Information

Notes: Make the yogurt sauce first to let it chill while preparing the rest.

Tags

Greek lamb pita bread homemade main course