Deconstructed Lamb Gyros: A Greek Classic, Customized
Who says gyros have to be sandwiches? With this savory spread, you can customize and enjoy them any way you'd like.
You’ve likely enjoyed a gyro or two, maybe even in Greece, where the dish hails from. Gyro means “round” in Greek, and the name was inspired by the vertical rotisserie on which the meat is typically cooked. While a gyro is typically a sandwich, we’ve taken the recipe and turned it into a plate that’ll allow you to create totally customized individual plates, with or without the pita. In these Deconstructed Lamb Gyros, you’ll get all the gyro feels – seasoned meat, garlicky tzatziki, tomato, onion – plus chickpeas and fresh herbs. It’s all the same ingredients and flavors, served up to easily feed a crowd (or your family when you’re looking for a fun way to serve up dinner).
Plus, you can completely customize how you enjoy these Deconstructed Lamb Gyros. If you’re following a low-carb eating approach, like the keto diet, you can skip the pita and make a plate that’s all about the protein-packed lamb. If you are including carbs, you can use whole-wheat pita or opt for something with a little crunch, like pita chips. Plus, you don’t have to stick to tzatziki alone for bright, fresh flavor. Feel free to add some kick in the form of your fave hot sauce, or add a few more herbs or veggies. This platter-style spin on the traditional gyro makes your customization options virtually endless. As long as you’ve got the basics covered, you can add or adapt however you’d like.
Deconstructed Lamb Gyros
- 1 lemon juiced, divided
- 2 tbsp extra-virgin olive oil
- ½ tsp paprika
- ¾ tsp sea salt, or more to taste
- ¾ tsp pepper, or more to taste
- 6 cloves garlic, minced, divided
- 1 lb boneless leg of lamb, trimmed
- 1⁄2 cup cider vinegar
- 1 tbsp honey
- 1⁄2 small red onion, thinly sliced
- 1 cucumber, peeled
- 1 cup whole milk Greek-style plain yogurt
- 2 tbsp chopped fresh dill, divided + sprigs for garnish
- 2 tbsp chopped fresh mint, divided + sprigs for garnish
- 3⁄4 cup BPA-free, no-salt chickpeas, drained and rinsed
- 2 small tomatoes, cut into small wedges
- 4 6-inch whole-wheat pita
- In a small bowl, combine one-half of the lemon juice, oil, paprika, salt, pepper and 4 cloves minced garlic. Transfer to a resealable container, add lamb and set aside for 30 minutes.
- To a small saucepan over medium, add vinegar and honey; bring to a simmer. Stir in onions and turn off heat. Pour into a heat-proof container and let cool.
- Meanwhile, slice two-thirds of the cucumber and set aside. Shred remaining cucumber. In a medium bowl, combine shredded cucumber, yogurt, one-half of the chopped dill, one-half of the chopped mint and remaining 2 cloves minced garlic. Add salt and pepper to taste and set aside.
- In a small bowl, toss chickpeas with remaining lemon juice, remaining chopped dill and remaining mint.
- Preheat grill to medium-high. Remove lamb from marinade and grill 8 to 10 minutes per side, until done to your liking; set aside to rest.
- Slice lamb thinly, arrange on a platter with pickled onions, yogurt sauce, chickpeas, sliced cucumbers and tomatoes and pita. Garnish with additional dill and mint.
- Serving Size ¼ of recipe
- Calories 509
- Carbohydrate Content 47 g
- Cholesterol Content 87 mg
- Fat Content 19 g
- Fiber Content 7 g
- Protein Content 40 g
- Saturated Fat Content 5 g
- Sodium Content 689 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 2 g