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Greek Lamb Gyro Wrap

Seasoned ground lamb formed into patties and pan-seared, then sliced and stuffed into warm pita with tzatziki, tomatoes, and red onion. Plan ahead: the tzatziki benefits from 30 minutes of chilling before serving.

40 minMediumServes 4620 cal/serving

GreekLunchStovetopStandardHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs ground lamb
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 4 pita bread rounds
  • 1 cup plain full-fat Greek yogurt
  • 1/2 cup English cucumber, grated, squeezed dry
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 Roma tomatoes, diced
  • 1/2 cup red onion, thinly sliced

Instructions

  1. 1

    Make the tzatziki: combine 1 cup plain full-fat Greek yogurt, 1/2 cup grated, squeezed dry English cucumber, half the minced garlic cloves, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh dill. Season with salt and pepper. Stir well, cover, and refrigerate for at least 30 minutes.

  2. 2

    In a large bowl, mix 1.5 lbs ground lamb with the remaining minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined. Form into 8 thin oval patties.

  3. 3

    Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the patties in batches and cook 3 to 4 minutes per side until the internal temperature reaches 160°F (71°C). Transfer to a cutting board and rest 3 minutes, then slice thinly.

  4. 4

    Warm 4 pita bread rounds in the dry skillet for 30 seconds per side.

  5. 5

    Spread tzatziki on each warm pita. Top with sliced lamb, 2 diced Roma tomatoes, and 1/2 cup thinly sliced red onion. Fold and serve immediately.

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Questions

What internal temperature should Greek Lamb Gyro Wrap reach?

For Greek Lamb Gyro Wrap, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

Why rest the meat in Greek Lamb Gyro Wrap?

Step 3 reads: "Transfer to a cutting board and rest 3 minutes, then slice thinly." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of Greek yogurt in Greek Lamb Gyro Wrap?

The entry for Greek Lamb Gyro Wrap calls for 1 cup plain full-fat Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I use ground beef instead of ground lamb in Greek Lamb Gyro Wrap?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Greek Lamb Gyro Wrap uses 1.5 lbs ground lamb.

How long does Greek Lamb Gyro Wrap keep?

Refrigerate what is left of Greek Lamb Gyro Wrap within two hours and eat it within three days. Reheat gently on the stovetop.

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