Gyros are one of our absolute favorite street foods. The combination of creamy and fresh Tzatziki sauce, lamb meat, tomato, and onion all on a fluffy pita bun is one of the best sandwiches around. It’s convenient to enjoy these sandwiches from a restaurant, but sometimes you may want to make this sandwich at home. This homemade grilled gyro takes the sandwich and elevates it by using a leg of lamb for the meat instead of the mish-mosh of forced together meats you’ll often find from street vendor sandwiches. A long marinade with lemon, garlic, and olive oil perfectly seasons the meat, and then the heat of the grill adds a smoky char that really takes this recipe over the top.
As far as the Tzatziki sauce, you can buy a premade version to use, or it’s fairly straightforward to make your own. To make your own, peel, seed, and finely chop a cucumber. Press it to remove as much water as possible from the cucumber, then mix it in with 1 cup of Greek yogurt, a tablespoon each of olive oil and lemon juice, plus a teaspoon each of salt, chopped dill, and minced garlic. Let the sauce sit in your refrigerator for at least 4 hours or up to several days to let the flavors come together.
That’s enough from us, check out the recipe below and let us know what you think. Do you have a traditional Greek seasoning that you like to use? Any tips on how to make the perfect Tzatziki sauce? Let us know in the comments below. We love to hear your feedback.
- 4-5 lb Boneless Leg of Lamb
- 5 clove Garlic (cut into slivers)
- 1/4 cup Olive Oil
- 1 Lemon (juiced)
- 2 clove Garlic (minced)
- 1 bunch Rosemary (chopped)
- Greek Seasoning (like Cavender’s)
- 16 piece Pita Bread
- Tomato (halved and sliced)
- Onion (thinly sliced)
- Tzatziki Sauce
Take a sharp knife and make 20 evenly spaced slits in the lamb leg. Place the garlic slivers into each slit, and place the leg in a stainless steel or glass container large enough to hold the leg.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and rosemary. Pour the mixture over the leg of lamb, and rub it all over the surface. Cover with plastic wrap, put in refrigerator and let marinate for 1 – 24 hours, turning occasionally so that all sides of the lamb sit in the marinade.
Once you are ready to grill, remove the lamb from the refrigerator and let come to room temperature. Season generously on all sides with Greek seasoning.
Preheat a grill to medium heat and brush the grates lightly with vegetable oil or spray with cooking spray. Place the seasoned lamb leg directly over the heat and cook until the lamb reaches 145ºF, turning every 15 minutes. Depending on your grill this may take 60 – 90 minutes. Be sure to check temperature and turn regularly to prevent overcooking.
Once the lamb is cooked, remove from the grill and wrap in aluminum foil. Let rest for 20 minutes, then slice into thin slices.
Assemble gyro sandwiches by placing the sliced lamb on the pita, then topping with Tzatziki sauce, tomato, lettuce, and onion. Serve with french fries on the side. Enjoy!