Greek Style Gyros with Tzatziki Sauce

Greek Style Gyros with Tzatziki Sauce (Homemade Recipe)

I've never been to Greece—well, I've seen it from a boat, which totally counts, right?—but I've been obsessed with Greek food for years. Nearly every city has an Orthodox church that holds a Greek festival each year, and that's where I get my fix of gyros, spanakopita, loukoumades (ohhhh my gahhhhh), moussaka, souvlaki, and Greek culture.

Of all the glorious Greek dishes out there, my favorite is the gyro (pronounced "YEAR-oh," not "JY-roh"—trust me on this).
I've made gyros on the blog before, many moons ago in one of my very first posts. These are sooooo much better. We're talking actual photos, a proper recipe, and a method that actually works. This isn't your typical ground meat gyro recipe. We're roasting a whole lamb shoulder with garlic, oregano, and rosemary, then chilling it to remove the fat, slicing it thin, and caramelizing it in a hot cast-iron skillet. The result? Tender, flavorful lamb that tastes like it came off a spinning spit at your favorite Greek restaurant—without needing any special equipment.
Wrapped in warm pita with crisp lettuce, ripe tomatoes, and cool, tangy tzatziki sauce, these homemade gyros are packed with flavor.
Jump to Recipe
Greek gyros with roasted lamb, tzatziki sauce, lettuce and tomatoes wrapped in pita bread

Why This Greek Gyros Recipe Works
Most gyro recipes you'll find online use ground lamb and beef formed into a loaf. That's fine, but it's not what I grew up eating at Greek festivals or restaurants. Traditional gyro meat is sliced from a rotating spit—it's got texture, it's got char, it's got crispy edges. That's what we're after here.
This recipe uses a roasted lamb shoulder that's been seasoned, chilled, sliced thin, and then caramelized in a screaming hot skillet. Here's why this method is superior:
Better texture: Sliced roasted lamb has that authentic stringy, tender bite you expect from real gyros. Ground meat loaves can be dense and processed-tasting.
More flavorful: Roasting a whole piece of lamb with aromatics penetrates deep into the meat. You're not relying solely on surface seasoning.

No special equipment needed: No vertical rotisserie, no food processor to turn meat into paste, just your oven and a cast-iron skillet.
Make-ahead friendly: The lamb can be roasted days in advance. When you're ready to eat, just slice and sear. Perfect for meal prep or entertaining.
The tzatziki is the other star here—cool, creamy, garlicky, and tangy. It's the perfect contrast to the warm, savory lamb and adds that authentic Greek flavor you can't skip.

What You'll Need
This recipe has two parts: the lamb gyros and the tzatziki sauce. Don't worry, both are easier than they sound.
For the Lamb Gyros:
1 (5-6 lb) bone-in lamb shoulder, fat trimmed
• 2 tablespoons sea salt
• Coarsely ground black pepper
• 10 garlic cloves, chopped
• 3 tablespoons fresh oregano, chopped (divided)
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons red wine vinegar
• Olive oil for searing

For the Tzatziki Sauce:

1 cup Greek yogurt (full-fat for best flavor)
• 1/2 cup cucumber, peeled, seeded, and diced
• 2 teaspoons fresh dill
• 1 teaspoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste

For Assembly:

• Pita bread (the thick, soft Greek-style kind)
• Shredded lettuce
• Sliced tomatoes
• Sliced red onion (optional)


Sliced lamb shoulder. It looks a little dry, but wait---

About These Ingredients

Lamb shoulder: This is a fatty, flavorful cut that becomes incredibly tender when slow-roasted. Don't substitute lamb leg—it's too lean and will dry out. The bone-in shoulder has more flavor, but boneless works too.

Greek yogurt: Use full-fat for the richest, creamiest tzatziki. Low-fat or fat-free yogurt tastes watery and sad by comparison. Trust me on this.

Fresh herbs: Fresh oregano and rosemary make a huge difference here. Dried herbs work in a pinch, but use half the amount since dried herbs are more concentrated.

Greek-style pita: Look for the thick, fluffy pita bread, not the thin pocket kind. Greek pita is softer and more substantial—perfect for wrapping around all that meat and sauce.

How to Make Greek Gyros at Home

This is a two-day process, but the actual hands-on time is minimal. 
Day one: roast the lamb. 
Day two: slice, crisp, and devour.

Step 1: Season and Roast the Lamb
Preheat your oven to 325°F.
Place the lamb shoulder in a large roasting pan and season it generously with salt and pepper on all sides. Don't be shy here—this is a big piece of meat and needs bold seasoning.

Using a sharp knife, make 1-inch slits all over the lamb. You want about 10-12 slits scattered around. Stuff the chopped garlic into each slit, pushing it deep into the meat. This infuses the lamb with garlic flavor from the inside out.

Sprinkle 2 tablespoons of the chopped oregano and all the rosemary over the lamb. Drizzle with a bit of red wine vinegar (about 1 tablespoon at this stage).
Using your hands, rub the marinade into the meat, making sure every surface is coated. This is messy. Embrace it.
Arrange the lamb fat-side up in the pan. Cover very tightly with heavy-duty aluminum foil—you want to trap all the steam to keep the meat moist.

Step 2: Slow Roast Until Tender
Roast the lamb for about 25 minutes per pound. For a 5-6 lb shoulder, that's roughly 2.5 to 3 hours. You'll know it's done when the meat is incredibly tender and pulls away from the bone easily.
Your kitchen will smell absolutely amazing. Resist the urge to peek under the foil during roasting—you'll let out the steam and dry out the meat.

Step 3: Cool and Chill
Remove the pan from the oven and carefully lift off the foil (watch out for the steam—it's hot!). Tent the lamb loosely with the foil and let it cool at room temperature for about 2 hours.
Once it's cooled, cover the lamb tightly again and place it in the refrigerator for at least 4 hours, but overnight is better. This chilling step is crucial—it firms up the meat so you can slice it thin, and it solidifies the fat so you can easily pull it away and discard it.

Step 4: Make the Tzatziki Sauce
While the lamb is chilling (or the next day), make your tzatziki. This can be done up to 2 days ahead.
In a medium bowl, combine the Greek yogurt, diced cucumber, fresh dill, red wine vinegar, and olive oil. Season with salt and pepper to taste.

Pro tip: Cucumbers are watery. To prevent soggy tzatziki, dice your cucumber, sprinkle it with a little salt, and let it sit in a strainer for 10 minutes. Then squeeze out the excess moisture before adding it to the yogurt. Your tzatziki will be thick and creamy instead of runny.
Cover and refrigerate until you're ready to assemble your gyros.

Step 5: Slice and Crisp the Lamb
Pull the chilled lamb from the fridge. You'll see that the fat has solidified into white chunks. Use your hands or a knife to remove and discard this fat. Don't worry about getting every last bit—some fat is flavor.
Using a sharp knife, slice the lamb as thin as you can manage. Aim for about 1/8 to 1/4 inch thick. The thinner the slices, the crispier they'll get in the pan.

Heat a cast-iron skillet (or heavy-bottomed frying pan) over medium-high heat. Add a tiny drizzle of olive oil—just enough to coat the bottom of the pan.

Working in batches, lay the lamb slices in the pan in a single layer. Don't overcrowd. Sprinkle with the remaining tablespoon of oregano, a splash of red wine vinegar (about 2 tablespoons total for all the meat), and a bit more salt and pepper.

Cook for 1½ to 2 minutes per side, flipping with tongs or a flexible spatula. You want them browned and crispy on the edges, with some nice caramelization. This is where the magic happens—the Maillard reaction creates those deep, savory flavors.
Transfer the crisped lamb to a plate and repeat with the remaining meat.

Step 6: Assemble Your Gyros
Warm your pita bread. You can do this in a dry skillet for 30 seconds per side, or wrap them in foil and heat in a 300°F oven for a few minutes.
Lay a pita flat and add a generous pile of the crispy lamb down the center. Top with shredded lettuce, sliced tomatoes, sliced red onion if using, and a big dollop of tzatziki sauce.
Here's the key to a non-messy gyro: fold the bottom of the pita up over the filling, then fold in the sides. Wrap the whole thing tightly in aluminum foil to help hold it together, leaving the top exposed so you can eat it. Serve immediately and prepare for your life to change.


Tips for the Best Homemade Gyros

Don't rush the roasting: Low and slow is the way. If you crank up the temperature to speed things up, you'll end up with tough, dry lamb.

Chill overnight for easier slicing: The longer the lamb chills, the firmer it gets, making it much easier to slice thin. If you're in a hurry and can only chill for 4 hours, partially freeze it for 30 minutes before slicing.

Get your pan HOT: A screaming hot skillet is essential for getting those crispy, caramelized edges. If the pan isn't hot enough, the meat will steam instead of sear.

Squeeze your cucumbers: This is non-negotiable. Watery tzatziki is sad tzatziki. Salt the diced cucumbers, let them sit, then squeeze out the moisture. Your sauce will be thick and creamy.

Warm your pita: Cold pita tears and cracks. Warm pita is soft, pliable, and holds everything together beautifully.

Use foil to wrap: This isn't just for looks—wrapping the bottom of your gyro in foil creates a vessel that catches all the drips and makes it much easier to eat.

How to Store and Reheat Gyros

Storing the lamb: After roasting, the lamb can be refrigerated for up to 4 days before slicing and crisping. Once you've sliced and crisped it, store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Roasted (but not yet crisped) lamb freezes beautifully. Slice it, lay the slices on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw in the fridge before crisping in a hot pan.

Tzatziki: Store in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two.

Reheating: The best way to reheat leftover crisped lamb is in a hot skillet with a tiny bit of oil. It'll crisp back up beautifully. The microwave will make it soggy—avoid if possible.

What's the Difference Between American and Greek Gyros?

Good question! Here's the breakdown:
Traditional Greek gyros use whole pieces of marinated meat (usually pork, chicken, or lamb) stacked on a vertical rotisserie and roasted. As it cooks, the outer layer gets crispy and is shaved off in thin strips. It's served in pita with tomatoes, onions, and tzatziki.

American gyros (the kind you get at most restaurants here) are typically made with a processed meat mixture of ground lamb and beef, formed into a cone shape on a vertical spit. It's more like a meat loaf on a stick. Still delicious, but different.

This recipe is a hybrid approach. It uses whole lamb shoulder (more traditional) but roasts it in the oven and slices it (more practical for home cooks). The result tastes more like traditional Greek gyros than the ground meat versions.

Variations and Substitutions

Chicken gyros: Substitute chicken thighs for the lamb. Marinate them in the same seasonings, grill or pan-sear until cooked through, then slice. Much quicker but just as delicious.
Beef gyros: Use beef chuck roast instead of lamb shoulder. Same slow-roasting method, slightly less gamey flavor if you're not a lamb fan.
Vegetarian gyros: Marinate thick slices of portobello mushrooms or halloumi cheese in the same seasonings, grill, and use as your protein.
Add fries: In Greece, gyros often come with french fries tucked right into the pita. It's amazing. Don't knock it till you try it.
Spicy tzatziki: Add a minced jalapeño or a pinch of cayenne to your tzatziki for heat.
Extra toppings: Try adding crumbled feta cheese, sliced Kalamata olives, harissa, chili crisp or a sprinkle of sumac for extra flavor.


Frequently Asked Questions

Can I use a different cut of lamb? Lamb shoulder is ideal because it has enough fat to stay moist during long roasting. Lamb leg is too lean and will dry out. If you can't find shoulder, use beef chuck roast instead.

Do I have to roast it for so long? Yes. The long, slow roast is what makes the lamb tender enough to pull apart. There's no shortcut here, but the good news is it's hands-off time—just throw it in the oven and forget about it.

Can I skip the chilling step? You could, but the chilling step is what makes this recipe practical for home cooks.
What if I don't have a cast-iron skillet? Any heavy-bottomed frying pan will work. The key is getting it really hot so the meat crisps up properly. Avoid nonstick pans—they don't get hot enough.
How do I pronounce "gyro"? "YEAR-oh" (like hero with a Y). Not "JY-roh." Greeks will appreciate you getting it right!
Can I make this ahead for a party? Absolutely! Roast the lamb up to 4 days ahead, slice it the day before, and crisp it right before serving. Make the tzatziki up to 2 days ahead. Your guests will think you're a culinary genius.
What should I serve with gyros? Greek salad, roasted potatoes, rice pilaf, or [LINK to other Greek-inspired recipes] all work beautifully. Or go full authentic and tuck french fries right into the pita.

What to Serve with Greek Gyros

These gyros are pretty substantial on their own, but if you want to make a full Greek feast, here are some ideas:
• Greek salad with tomatoes, cucumbers, red onion, Kalamata olives, and feta
• Roasted lemon potatoes with oregano
• Rice pilaf with toasted orzo
• Spanakopita (spinach and feta pie)
• Hummus and pita chips for appetizers
• Baklava for dessert
For drinks, try a cold Greek beer, a glass of retsina (if you're adventurous), or a simple lemonade.

A little drizzle of tzatziki sauce never hurt anyone
Greek-Style Gyros with Tzatziki Sauce
Print

Greek-Style Gyros with Tzatziki Sauce

Yield: 8-10
Author: Nikki Miller-Ka of Nik Snacks
The gyro is typically a pita filled with hot, juicy thinly sliced meat sandwiched between crisp lettuce, ripe tomatoes and a cool, tangy cucumber Tzatziki sauce. The typical gyro meat you get at a restaurant is sliced off a spinning electric spit and believe it or not, it's a lamb/beef mixture because lamb is expensive and mixing the two meats is more flavorful. My gyro is 100% lamb. It's a roasted lamb shoulder, actually. The lamb is roasted with garlic, oregano, red wine, rosemary, sea salt and then chilled to solidify and remove all of the excess fat, sliced. Then, more garlic, some oregano and a tiny bit of vinegar are added to a hot cast-iron skillet with the sliced lamb and caramelized. Assembled with fresh tzatziki, lettuce, tomato, pita and wrapped in foil to create a vessel for easy eating, this gyro is packed full of flavor without all of the extra oil and calories.

Ingredients

Quick Tzatziki Sauce
  • 1 cup Greek yogurt
  • 1/2 cup cucumber (peeled, seeded, and diced)
  • 2 teaspoons dill, fresh
  • 1 teaspoon red wine vinegar
  • 1 Tablespoon extra-virgin olive oil
  • Salt & pepper to taste
Greek-Style Gyros
  • 1 5–6-lb. bone-in lamb shoulder, fat trimmed
  • 2 tablespoons sea salt
  • Coarsely ground black pepper
  • 10 garlic cloves, chopped
  • 3 Tablespoons oregano, chopped, divided
  • 3 Tablespoons red wine vinegar
  • Sliced lettuce and tomatoes, for gyro assembly
  • Pita bread, for gyro assembly

Instructions

  1. Preheat oven to 325°F.
  2. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Make 1-inch slits all over the lamb and insert the bits of garlic into each slit. Sprinkle 2 Tablespoons rosemary all over lamb.
  3. Using your hands, rub marinade into meat, making sure it’s completely coated. Arrange fat side up in pan. Cover very tightly with foil and place in the oven.
  4. Roast lamb, 25 minutes per pound (about 3 hours), until meat is tender and pulls away from the bone.
  5. Remove pan from the oven, lift off the foil and tent the lamb. Let it cool for about 2 hours. at the 2 hour mark, recover the lamb and place it under refrigeration for an additional 4 hours, overnight, or until the fat solidifies and is easily pulled away. Slice the chilled lamb in thin strips.
  6. Over medium heat, in a heavy-bottomed frying pan, lay the strips down and add remaining Tablespoon of oregano, lemon juice, salt, pepper and cook, flipping occasionally for at least 1½ minutes on each side, using tongs or a small flexible spatula to flip them, or until they are crisped and browned. 
  7. Transfer the strips to a plate to cool briefly, then assemble in your preferred order with the remaining gyro ingredients on a gently warmed flat-bread pita. 
  8. Fold and wrap in foil to help hold it together. Serve.

Calories

4441.67

Fat (grams)

177.00

Sat. Fat (grams)

63.27

Carbs (grams)

19.65

Fiber (grams)

2.32

Net carbs

17.34

Sugar (grams)

3.46

Protein (grams)

650.90

Sodium (milligrams)

4327.77

Cholesterol (grams)

2074.22
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Did you make this recipe?
Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks
Created using The Recipes Generator

Like this post?

About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. SO delish! We live near one of the biggest Greek communities in the US, and Greek flavors are always delicious to me! My husband adores a good gyro - but I've never made anything like it at home!

    ReplyDelete
  2.  I can't wait to try making a gyro at home...looks amazing! I've never made lamb at home, but now I want to give it a try!

    ReplyDelete
  3. Gyros has always been a favorite of mine. I love the tip you gave about removing the fat too. Very helpful for a lighter new year.

    ReplyDelete
  4. "A little drizzle of tzatziki never hurt anyone" - so true! However I'll take a big dollop on my gyro please and thank you!

    ReplyDelete
  5. This looks good! Greek food has been on my mind lately, made Greek lamb stew with a Greek red wine pairing the other day.

    ReplyDelete
  6. Ooooh be still my heart. I adore Gyros and haven't had it in sooooo long *sigh* now you have me drooling. Do you deliver? Hehe

    ReplyDelete
  7. We went to Greece when I was a child and still remember the gyros. They are a favorite. Love that you made with lamb. That is my favorite.

    ReplyDelete
  8. I love making tzatziki sauce, so yummy!

    ReplyDelete
  9. This a beautiful dish and I can't wait to try it! I love the Greek sauce -- I'd put it on most anything!

    ReplyDelete
  10. Anything with pita and you can count me in. I'm such a Greek food fanatic--my family is going to love you for sharing this recipe with me! Happy 2015!!

    ReplyDelete
  11. I love gyros!!! I'm saving this recipe.

    ReplyDelete
  12. !!! I *love* Greek food and gyros!! Amazing that you made them healthier :-)

    ReplyDelete
  13. We love gyros and I'm making these tomorrow night with the leftover lamb I cooked for Sunday SUpper!

    ReplyDelete
  14. I wish that I had one of these for lunch, right now! My friend Anne is always talking about how good these are and I never make them at home. Heck I've only had a gyro once or twice in my life. I'm awful! Making this asap!

    ReplyDelete
  15. My family adores lamb and you've given me such great inspiration for an upcoming dinner! Your gyros look fantastic, Nikki!

    ReplyDelete

Post a Comment

Thank you for coming by! Don't make this visit your last!