Lamb Gyros

Servings: 16 gyros


For the gyros:

  • 2 lbs lean ground lamb
  • 8 Flat out flat breads, cut in half
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 4 cloves garlic, minced
  • ½ white onion, minced
  • 2 tablespoons mint, minced
  • 2 tablespoons fresh oregano, minced
  • 2 tablespoons dill, minced
  • 2 tablespoons rosemary, minced

Non-stick spray as needed.

For the low-fat Tzatziki sauce:​

  • 12 oz non-fat Greek yogurt
  • 1 cucumber, peeled, seeded, and chopped small
  • 2 tablespoons dill, minced
  • 2 tablespoons mint, minced
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • Pinch salt & pepper

Optional toppings:

  • 2 cups shredded ice burg lettuce
  • 2 tomatoes diced small
  • 1 red onions sliced thin
  • ½ cup feta cheese crumbles


  • In large bowl, thoroughly mix together ground lamb, salt, pepper, garlic, onion, mint, oregano, dill, and rosemary.
  • Make 16 equal sized lamb balls and flatten to make lamb patties, place each individual patty on two skewers.
  • In a small bowl mix yogurt, cucumber, mint, dill, garlic, lemon juice, salt, and pepper and set aside.  
  • Generously spray hot grill with non-stick spray
  • Place lamb on hot grill and cook for about 6 minutes per side, Or until juices run clear when poked.
  • Grill flat bread for about 1 minute on each side, or until grill marks appear on each side.
  • Place 1 lamb patty on a flat bread, top with tzatziki and serve.  May add diced tomatoes, shredded lettuce, feta cheese, and sliced red onion if desired.  

Each gyro with Tzatziki sauce, lettuce, tomato, onion, and feta cheese contains approximately 160 calories, 16 g carbohydrates, 17 g protein, 5 g fat.