Gyros are a popular Greek street food where meat is slow-cooked on a vertical revolving skewer. Once cooked, the meat is sliced off the rotisserie and served wrapped in a pita with a variety of toppings. With this simple guide, you’ll be able to prepare your own delicious lamb gyros (no rotisserie required!) Served wrapped in pita bread with fresh tzatziki, tomatoes, red onions, french fries, and hot sauce, this is the best way to enjoy takeouts without stepping out your front door.
Ingredients and Tools
- Bone-in or boneless lamb shoulder (2-3 lbs)
- 1 tbsp kosher salt
- 1 tsp ground pepper
- 3 tbsp oregano
- 1tbsp dried mint
- 3 tbsp garlic powder
- 1/2 tsp cinnamon powder
- 1 tsp paprika
- 1/4 freshly squeezed lemon juice
- 1/2 cup red wine vinegar
- 2 cup beef or vegetable stock
- Pita wraps
- Sliced tomatoes
- Sliced red onions
- French fries
- Hot sauce
*Ingredient quantities are for a slow cooker, if you’re making for Suvie you can halve the recipe
- Suvie or a slow cooker
- Baking tray
Pat the lamb dry with a paper towel and place in a resealable plastic bag or a sealable container.
In a small bowl whisk together the salt, pepper, oregano, mint, garlic powder, cinnamon, paprika, vinegar, and lemon juice.
Pour the mixture into the bag containing the lamb. Remove any air from the bag, seal, and agitate with your hands to ensure that the spice mixture is covering the lamb. Place the bag in the fridge for at least an hour.
If the lamb is too large to fit in the Suvie pan, cut into two pieces. Pour the stock into the Suvie pan (you can split it between two if necessary). Place the lamb and the marinade in the Suvie pan and gently mix. Place in the upper right and/or the upper left cooking zone.
Add water to the reservoir, enter the Slow Cook settings and cook.
Slow Cook Settings
Protein: High, 8 hours
Starch: 0 minutes
After the cook, remove the pan or pans.
Slow Cooker Instructions
Pour the stock into the slow cooker pot. Add the lamb and the marinade and gently mix. Cook.
Low: 10 hours
High: 6 Hours
Once the cook is finished, remove the lamb from the pot and discard the cooking liquid.
Place the lamb in a large bowl or in a baking sheet and shred into large pieces with two forks. Discard the bones. At this point, you can either serve the lamb immediately or broil it.
Note: The following steps are optional.
Return lamb to Suvie. Broil for 8-10 minutes until the tips of the lamb are crispy.
The lamb will dry out if broiled for too long, so keep an eye on it. Once cooked, remove from Suvie. Serve in a pita wrap with sliced onions, fresh tomatoes, tzatziki, french fries, and hot sauce.
Place the shredded lamb in a baking tray in an even layer. Broil for about 5-10 minutes or until the edges are starting to crisp. The lamb will dry out if broiled for too long, so keep an eye on it. Once cooked, remove from oven. Serve in a pita wrap with sliced onions, fresh tomatoes, tzatziki, french fries, and hot sauce.
Recipes to try
Caldereta de Cordero (Lamb Stew)
Do I need to use the same ingredients?
Nope, the spice and liquid ingredients we have suggested are just that, suggestions.
Can I use boneless lamb?
Of course! This technique will work with boneless and bone-in lamb.