Recipe by LIZZY217
"This is my take on the Greek gyros sandwiches you can find at many counter-service restaurants."
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ground black pepper
ground dried thyme
ground dried rosemary
boneless lamb shoulder, cut into 1-inch cubes
ground black pepper
(10 inch) bamboo skewers, soaked in water for 20 minutes
pocket bread rounds
red onion, thinly sliced
crumbled feta cheese
Everyone loved it! Used balsamic vinegar instead of brandy.
For our taste, the marinade just wasn't flavorful enough. I added some dill to the cucumber sauce, as another reviewer suggested. and that helped, but the marinade did not win us over.
This was really good it craved my desire for gyros. Although my local grocery store didn't have any lamb shoulder so I used a lb of sirlion, the marinate made the meat full of flavor. I wasn't to crazy about the sauce I don't know if it was the plain yogurt or not enough seasoning it just seemed like it was missing something. All in all really good, next time I will find the lamb and make it with that.
Good flavor. I did add about 1/4 tsp. of dill to the yogurt/cucumber sauce. It adds a nice flavor to the sauce.
This is a WONDERFUL marinade for the lamb! It was incredibly flavorful. I used leg of lamb because it is less fatty and just cubed it. I actually prefer a little sauce so did not drain it out completely. I didn't have any marjoram and just subbed in a little more oregano and added some coriander and paprika. So delicious! Thanks...we are huge fans!!
Excellent and not too difficult! I got the wrong cut of lamb so it was a little bit difficult to deal with but it still turned out excellent. Will use again with better lamb cuts. Thanks!
This was absolutely amazing. I didn't use the brandy, and I used flatbreads instead of pita pockets. I think I would also prefer thin strips of lamb instead of chunks, so I will try to do that next time. But overall, it was so, SO delicious.
I have made this recipe many times over the past couple of years and love it. Actually, I like the meat preparation method here better than that for traditional gyro meat (using ground lamb, etc.) Here are the changes I make to the marinade part of the recipe: (a) substitute extra virgin olive oil for the vegetable oil; (b) omit the brandy completely (usually I add a little extra lemon juice and no more than a couple of teaspoons of balsamic vinegar); (c) drastically increase the marinade herbs (i.e. 1 tsp. each of rosemary, thyme, oregano, pepper, and marjoram along with an extra clove or so of garlic); and d) add a teaspoon or so of dried chicken broth granules to the marinade. If it's available, I buy fresh cubed lamb stew meat for this recipe--saves a lot of time cubing meat and trimming fat away. Also, I don't bother with the skewers when roasting the lamb. They really aren't necessary as long as you have some way of draining the fat/juices off of the meat while it's roasting (e.g. using a broiler pan). Finally, I like Yia Yia's Tzatziki Sauce(on this site) better than the tzatziki recipe given here. If the tzatziki is too bland for your taste, try adding in a little freshly ground pepper, rosemary, thyme, garlic powder, lemon juice, and/or olive oil. Finally, don't skip the feta cheese (even though the recipe says it's optional)--it adds wonderful flavor to the finished product. These gyros are GOOD! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
LIZZY217's Lamb Gyros
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 289
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