• Cooking Time:
  • Servings: 4
  • Preparation Time:


I had some lamb shoulder which is hard to use in any other way then hacked to bits, plus the BF and I love gyros so this recipe was perfect. It is edited from a cookbook.


  • 1 1/2 lb lamb
  • 1 t. dried oregano
  • 1 t. thyme leaves
  • 4 pita breads (or tortilla wraps put in the skillet till they brown a little)
  • 4 T. thick plain yogurt preferrably greek
  • 1 lemon quartered
  • small onion chopped
  • Lettuce chopped
  • Marinade:
  • 2 garlic cloves
  • 2 t. olive oil
  • 1/2 t. dried oregano
  • 1 T. lemon juice
  • sea salt and pepper


  • Slice the lamb finely but roughly basically hack it up. For the marinade chop garlic and add olive oil, oregano, lemon juice, sea salt and pepper in a bowl. Add the lamb and turn to coat. Marinade until ready to cook.
  • Heat a non-stick frying pan and sear the lamb over high heat, tossing it until crisp on the edges but still a little pink inside. Add the oregano and thyme and toss well. Take some of the au jus from the pan about 2 T. and add to the yogurt with 1 T. parsley.
  • Heat the pita in oven or frying pan for a few minutes no more than 3. Chop the onion and lettuce. Place on each pita a dollop of yogurt, onion, lettuce and lamb. Serve with the lemon wedge to squeeze.

Categories: Dinner  Greek  Lamb/Sheep  Main Dish  Sandwich 
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