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Flavor-Packed Grilled Lamb Gyros Recipe

With Greek yogurt, hummus, and hot sauce, each bite just keeps getting better.
Flavor-Packed Grilled Lamb Gyros RecipeMitch Mandel and Thomas MacDonald

One may be from Mexico and the other Greece, but burritos and gyros have everything in common. They're both handheld pockets stuffed with meat, vegetables, and sauces. Too bad most burritos pack twice as many calories as you'll find in this delicious gyro. Stuffed with antioxidant-rich Greek-style yogurt, tomatoes, hummus, lamb and, of course, topped with hot sauce. This gyro packs a flavorful punch, but packs less calories with it.

Nutrition: 466 calories, 12 g fat (3 g saturated), 833 mg sodium

Serves 4

You'll Need

2 lb butterflied leg of lamb
16 oz plain Greek-style yogurt
4 cloves garlic, minced
11⁄2 tsp ground cumin
1 tsp salt
1 tsp freshly cracked pepper
6 whole-wheat pitas
2 beefsteak tomatoes, sliced
1 red onion, finely sliced
Hummus (Make your own or use store-bought)
Hot sauce (We like sriracha)

How to Make It

  1. Combine the lamb, yogurt, garlic, cumin, salt, and pepper in a container. Cover and marinate the meat for at least 2 hours or up to a full day.
  2. Heat a grill to medium. Remove the lamb from the marinade and wipe away most of the yogurt. Then place the meat on the grill. Cook 10 to 15 minutes a side, until the lamb is well charred on the outside and feels firm but yielding to the touch.
  3. For medium-rare, a thermometer inserted into the thickest part of the lamb should read 125°F.
  4. Remove the lamb from the grill and let it rest for at least 10 minutes. In the meantime, warm the pitas on the grill for 30 seconds a side, or wrap them in foil and warm them for 5 to 7 minutes in a 350°F oven.
  5. Once the lamb has cooled slightly, slice it very thinly with a sharp knife and serve with the warm pitas, tomatoes, onion, hummus, and hot sauce.

Eat This Tip

Greek-Style Yogurt

The Greeks know a thing or two about making yogurt—after all, they've been eating it for more than 4,000 years. The key to their yogurt supremacy comes from the fact that they strain off the watery whey, making a denser, creamier product with double the protein of American-style yogurts. Don't confine it to breakfast, though. Mixed with olive oil, minced garlic, fresh herbs, and lemon juice, Greek yogurt makes a killer marinade or sauce for grilled meats.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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