When I made the sauce for these, I decided I wanted to add the onions and tomato directly to the yogurt instead of leaving them on the side to add to the Gyro later. It gave the sauce really good flavor, and I am using the leftovers in another recipe that I will be posting later.


  • 2 cups yogurt
  • 3 tsp. Greek seasoning ( I used Penzey's)
  • 1 medium tomato, chopped
  • 1/2 cucumber, chopped
  • 1 medium red onion, chopped small
  • 1 pound ground lamb
  • 1 tbs. olive oil
  • 1 tbs. lemon juice
  • a bit of shredded lettuce
  • 4 - 6 whole pita breads

Combine yogurt with 2 tsp. of Greek seasoning, tomato, cucumber and red onion. Set in refrigerator. In a small bowl combine 1 tsp. Greek seasoning with the olive oil and lemon juice. Add this to the lamb meat and pat out lamb into thin strips. Fry in very shallow oil on both sides until done, drain on paper towel. Warm up pita breads in the oven and slice each in half. To serve, put some lamb into each pita half and top with some of the yogurt sauce and lettuce.

~ Blushing is the color of virtue - Diogenes ~


Happy cook said...

Yummy I love gyros.
They are so delicious.

Cynthia said...

Okay, I have to make a trip soon so that I can enjoy some gyros. I love them.

meeso said...

~ Happy cook & Cynthia, I really love Gyros too, Thanks for stopping by :)

Passionate baker...& beyond said...

OOOOh I love these Meeso. I do something like this with a sour cream sauce & chicken...These are delicious!!

Swati: Sugarcraft India said...

Wow Meeso, a great dip girl!! These can be used with so many things..

Mona said...

Hi Meeso! How are you doing? Just wanted to ask your welfare.. Missing your recipes!! Hope you are doing well!

meeso said...

~ Vindee, Thank you :)

~ Swati, It is a good sauce and I will have to try it on some other dishes, thanks :)

~ Mona, Thanks for checking on me :) I am doing well, but I have been very busy lately and hope to be posting something this weekend, even though I will be working for a strait 12 days, yuk! My brain is a bit like mush right now :D