Scratch your gyro itch with this easy gyro pita bread recipe where the crispy-crusted, highly-seasoned gyro meat is the star of the show. Oh sure, it tastes amazing, but even better, it takes mere moments to throw together. You can whip these up faster than phoning for takeout from your favourite gyro place!
Gyro Pita Bread
If you’re anything like me, gyros hold a special place in your heart and stomach. Warm, fluffy pita piled high with thinly shaved spiced meat, smothered with cool, garlicky tzatziki sauce is pure Mediterranean magic.
But making traditional gyro meat, is a worthy weekend project, not a Wednesday night dinner. If you want to go whole hog sometime, try our Greek Salad Gyro Plate {restaurant diy}.
Who has time for grinding meat with onions and spices, forming a loaf, and spit-roasting or slow-roasting it in the oven on the average weeknight? Not me!
Enter gyro pitas: stage right. It’s a culinary cheat code. Leverage the bold, savoury flavor of ground lamb and a brilliant combination of spices, and smash them into a pita on a hot griddle.
Doing this, we create a fast, pan-fried gyro dupe that captures the essence of classic gyro flavor. The texture is similar, yes, but the taste? Uncannily close to the real deal.
Gyro Pita
My word, these taste good, but if that isn’t reason enough to make these, let’s talk dollars and sense and the economics of why you should. The average gyro at a good Greek spot costs between $12 and $20. Add a side and a drink, and you’re probably nearing $25 per person. For family of four you’re likely dropping close to $80 to $100 for the meal.
With this recipe, a single pound of ground lamb, a few inexpensive spices you probably already have, and a pack of pitas and yogurt, cucumber, and herbs for the tzatziki, you can feed four people generously for under $35, and often less. This is a real, tangible savings that doesn’t sacrifice a single ounce of flavour in the process.
Beyond the money, you’re also saving time. This recipe is designed for maximum flavour and minimal fuss. Help chip away at that food budget by making your take-out faves at home.
Lamb Pita
To achieve true gyro bliss, we need to focus on three critical elements. Get these right, and you’ll swear you’re eating a gyro from your favourite take-out place.
Using “gyro spices” is the most non-negotiable step. Classic gyro meat is seasoned with a simple yet powerful blend that often includes oregano, marjoram, rosemary, garlic powder, onion powder, salt, and pepper.
The trick in this ground lamb version is to be a heavy-handed with the dried herbs and to cook the meat until it’s developed a beautiful, browned crust. This crust is where the intense, savory flavour is concentrated, mimicking the surface of a spit or slow-roasted gyro loaf.
Don’t settle for dry, cardboard-like pocket pitas. Look for the flatbread style of pita, often labeled as “Greek style” or “pocketless.” These are thicker, chewier, and stay moist and pliable when warmed. They are unparalleled at soaking up all those delicious lamb juices.
A gyro is not a gyro without tzatziki. This cool, creamy, and tangy sauce is the perfect counterpoint to the rich, savoury lamb. Don’t skip it! We’re making a simplified, fast version here, but it doesn’t skimp of flavour.
Please use whole milk, plain Greek yogurt if you can. It’s the ultimate in thick-and-rich. And please remember to squeeze as much water out of your grated cucumber as you can. This prevents a watery Tzatziki sauce.
I find a dishtowel or coffee filter to be the easiest tool for the job. Plop the grated cucumber in the center, draw up the corners, twist and squeeze to extract as much cucumber juice as possible!
And while fresh lemon juice isn’t strictly necessary, it sure adds a hit of bright freshness that you can’t replace with bottled lemon juice. Ditto to adding a little torn fresh dill to the sauce.
Gyro Pita Bread
Rate RecipeEquipment
- griddle or cast iron skillet or stainless steel frying pan
Ingredients
For the Tzatziki:
- 1 cup plain Greek yogurt full-fat preferred
- 1/2 cup English cucumber grated and squeezed dry
- 1 clove garlic peeled and minced
- 1/2 teaspoon fresh lemon juice
- Pinch of salt and pepper
For the Gyro Pita Recipe:
- 1 pound ground lamb
- 3 large cloves garlic minced
- 2 teaspoons granulated onion
- 2 teaspoons dried oregano
- 1 teaspoon dried marjoram or more oregano
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried rosemary crushed finely
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon baking soda
- Pinch of cayenne pepper optional, for a kick
- 6 pocketeless pita breads
For Serving:
- 1 red onion thinly sliced
- 1 tomato thinly sliced
- 1/2 cup crumbled feta cheese
- Optional: a handful of crisp lettuce or fresh parsley torn fresh mint and dill.
Instructions
- Place a sheet pan with a cooling rack on it in an oven set to "keep warm".
To Make the Tzatziki Sauce
- In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper. Stir well. Taste and adjust seasoning if needed. Cover and refrigerate while you cook the lamb to let the flavors meld.
To Make the Gyro Pita Recipe
- Line a half sheet pan with parchment paper. Break up and scatter the ground lamb over the parchment paper. Sprinkle with the minced garlic, granulated garlic, dried oregano, dried marjoram (or additional oregano), kosher salt, black pepper, dried rosemary, thyme, cumin, baking soda, and cayenne pepper, if using. Gently toss all of this together to combine it evenly. You don't want to knead or mash it together, simply toss it.
- Divide the meat mixture into 6 equal sized balls.
- Preheat a griddle, cast-iron skillet, or stainless steel skillet over medium high heat. When a couple drops of water drizzled on the surface of the griddle or skillet sizzle and skitter, you're ready to go.
- Working with one ball of meat at a time, place the lamb in the center of the pan. Position a pita bread over the ball and use a heavy spatula to press down firmly on the lamb until it's about 1/4-1/2-inch thick. Cook for about 3 minutes, or until the lamb has a deeply caramelized crust and releases from the pan when you slide a spatula under it. Flip the lamb crusted pita over and cook the pita for about 3 minutes, lowering the heat if you need to to prevent the pita burning. If you prefer your lamb closer to medium or medium well or well done, add 1 to 2 minutes to the first side and cover with a dome while cooking the second side. Transfer to the pan in your oven, and repeat with the remaining lamb and pitas.
To Assemble and Serve the Gyro Pita Breads
- Top each gyro pita with thinly sliced red onion, sliced tomatoes or halved cherry tomatoes, crumbled feta cheese, a generous dollop or two of tzatziki sauce, and some torn lettuce, parsley, mint, and/or dill, as the spirit moves you.
To Store and Reheat Leftovers
- Store un-garnished gyro pitas between layers of parchment paper in a zipper top bag in the refrigerator or freezer. Reheat on parchment in a 350ºF oven or air fryer for about 5 minutes, or until heated through.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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