Lamb meatball gyros plated full featured

Grilled Lamb “Meatball” Gyros with Tzatziki Sauce


  • 1 pound ground lamb
  • ½ cup fresh bread crumbs
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, chopped
  • 2 tablespoon mint, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Pitas
  • Sliced tomatoes
  • Sliced red onion
Tzatziki Sauce:
  • 1 cup Greek yogurt
  • ½ cup diced or shredded seeded cucumber
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper


For the Lamb:

Mix together all of the “gyro” ingredients with your hands, being careful to not over mix. Shape the meat into oval patties, about 3-inches long.

Heat a steam grill pan over medium-high heat. Add the patties to the pan and grill for about 3 minutes. Turn the patties. Splash a little lemon juice or water into the pan and cover it with the lid. Grill the patties for an additional 3-4 minutes.

For the Tzatziki Sauce:

Combine all of the ingredients and set the mixture aside.

Place two lamb patties on each pita and top them with Tzatziki sauce, sliced tomatoes and red onion.


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