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.
Ingredients
- 1.5 lbs ground lamb
- 4 cloves 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
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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.
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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.
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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.
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4
Warm 4 pita bread rounds in the dry skillet for 30 seconds per side.
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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.