Greek Gyros

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 17%
  • Fat: 7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.1g
  • Carbohydrate: 48.9g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 357mg
  • Calcium: 0.0mg


  • 6 ounces lamb leg cutlets (1/2 inch thick), cut into strips
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup plain nonfat yogurt
  • 3 tablespoons grated peeled cucumber, drained
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried dillweed
  • Vegetable cooking spray
  • 2 green leaf lettuce leaves
  • 2 (8-inch) pita bread rounds
  • 1/4 cup seeded, chopped tomato
  • 1 tablespoon chopped green onion


  1. Place lamb strips in a heavy-duty, zip-top plastic bag. Combine vinegar and next 6 ingredients, stirring well. Pour vinegar mixture over lamb; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours.
  2. Combine yogurt and next 3 ingredients. Cover and chill. Remove lamb from bag; discard marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb; cook 2 to 3 minutes or until browned, stirring frequently. Drain and pat dry with paper towels.
  3. Place 1 lettuce leaf on each pita round; place half of lamb on each. Top each with 2 tablespoons tomato and half of yogurt mixture. Sprinkle with green onions. Roll up pita rounds and serve.
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