✨ Homemade Lamb Gyros (for 2)
Juicy marinated lamb, tangy pickled onions, creamy tzatziki, and skillet-fresh flatbread. Here’s the full recipe 👇
Ingredients
Lamb Marinade
2 lamb shoulder blade chops (~300 g total)
1 ½ tsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 ½ tsp red wine vinegar
2 Tbsp olive oil
Pickled Onions
½ medium red onion, thinly sliced
1 Fresno pepper, thinly sliced
2 Tbsp fresh mint, chopped
¾ tsp salt
½ tsp black pepper
½ tsp sumac
Juice of ½ lemon
1 Tbsp olive oil
Tzatziki
½ cup (120 g) Greek yogurt
½ small cucumber, grated & squeezed dry (~½ cup)
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
1 tsp dried dill (or 2 tsp fresh)
Juice & zest of ½ lemon
1 tsp olive oil
Flatbread (2 pieces)
1 cup (120 g) all-purpose flour
½ cup (120 g) plain yogurt
½ tsp salt
½ tsp baking soda
Instructions
Marinate the Lamb: Mix oregano, rosemary, paprika, salt, black pepper, vinegar, and olive oil. Rub into lamb and refrigerate for 1.5+ hours.
Pickled Onions: Combine onion, Fresno pepper, mint, salt, pepper, sumac, lemon juice, and olive oil. Toss well and set aside.
Tzatziki: Grate cucumber, squeeze out excess water. Mix with yogurt, garlic, salt, pepper, dill, lemon juice + zest, and olive oil until smooth.
Flatbread: Mix flour, yogurt, salt, and baking soda into a soft dough. Shape into a disc, cut into 2, roll into balls, rest 15 min. Roll out and cook in skillet 2–3 min per side until golden and puffed.
Cook Lamb: Heat skillet with a drizzle of oil. Sear lamb 3–4 min per side until browned and cooked through. Rest, then slice into bite-size pieces.
Assemble Gyros: Warm flatbread → spread tzatziki → add lamb → top with pickled onions → fold and serve.
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1 Comment
Here’s the full recipe 👇
Ingredients
Lamb Marinade
2 lamb shoulder blade chops (~300 g total)
1 ½ tsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 ½ tsp red wine vinegar
2 Tbsp olive oil
Pickled Onions
½ medium red onion, thinly sliced
1 Fresno pepper, thinly sliced
2 Tbsp fresh mint, chopped
¾ tsp salt
½ tsp black pepper
½ tsp sumac
Juice of ½ lemon
1 Tbsp olive oil
Tzatziki
½ cup (120 g) Greek yogurt
½ small cucumber, grated & squeezed dry (~½ cup)
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
1 tsp dried dill (or 2 tsp fresh)
Juice & zest of ½ lemon
1 tsp olive oil
Flatbread (2 pieces)
1 cup (120 g) all-purpose flour
½ cup (120 g) plain yogurt
½ tsp salt
½ tsp baking soda
Instructions
Marinate the Lamb: Mix oregano, rosemary, paprika, salt, black pepper, vinegar, and olive oil. Rub into lamb and refrigerate for 1.5+ hours.
Pickled Onions: Combine onion, Fresno pepper, mint, salt, pepper, sumac, lemon juice, and olive oil. Toss well and set aside.
Tzatziki: Grate cucumber, squeeze out excess water. Mix with yogurt, garlic, salt, pepper, dill, lemon juice + zest, and olive oil until smooth.
Flatbread: Mix flour, yogurt, salt, and baking soda into a soft dough. Shape into a disc, cut into 2, roll into balls, rest 15 min. Roll out and cook in skillet 2–3 min per side until golden and puffed.
Cook Lamb: Heat skillet with a drizzle of oil. Sear lamb 3–4 min per side until browned and cooked through. Rest, then slice into bite-size pieces.
Assemble Gyros: Warm flatbread → spread tzatziki → add lamb → top with pickled onions → fold and serve.