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Grilled Gyros

Gyros is Greek deli food. Normally it requires a special roaster to grill a roll of seasoned lamb rotating on a vertical spit. I introduced my spouse to gyros during our college day and it's been a favorite meal of hers ever since. I wanted to surprise her on her birthday with some, but my kitchen is lacks a gyros roaster. My solution was charcoal grilling and a little extra slicing.


N.B. You are going to do more work in this recipe than normal. And you definitely should be prepared to grind or mill spices. A mortar or coffee mill for spices should be a stock item in your kitchen. Get one if you don't own one of these already.

  • Boneless leg of lamb.
  • 3 tbs garlic powder
  • 1 tbs dried Greek oregano ( Not Mexican oregano, it's a different species that tastes somewhat like Greek oregano. I'm serious. )
  • 2 tsp fresh ground black pepper
  • 1 tsp dried parsley
  • 1/2 tsp dried mint
  • 1/4 tsp fenugreek ( optional if you can't locate it )
  • 1-1/3 tbs beef stock base
  • 4 tbs lemon juice
  • 1/3 cup olive oil

Trim lamb of any large amounts of fat. Slice into pieces no less than 1/2 inch thick and at least 2 inches square to make them easy to handle on the grill. Grind herbs and spices together until you have a fragrant powder. Add to beef stock base in a separate bowl, blending to form a dry to slightly damp rub. Reserve 1/3 of rub for later. To get uniform coverage, place some lamb in big bowl in one layer, repeat until all lamb is covered. Toss to further mix. Add lemon juice. Toss. Add olive oil. Toss. Refrigerate overnight.

Allow to warm slightly while starting your fire. Grill over high heat to form nice crust on pieces. ( crust not carbon! ). Work in batches, this won't take that long to do. Allow to briefly rest. When cool enough to comfortably handle slice each piece into smaller bite-size bits. Toss with reserved rub.


  • 2 cups plain yoghurt
  • 1/2 cup finely diced cucumber
  • 2 cloves of garlic minced/pureed or 3 tsp garlic powder
  • 1 tsp dried mint
  • 1/2 tsp salt
Blend all ingredients in small bowl. Best made before you start grilling the lamb.


  • pita bread ( with the pockets ).
  • extra-virgin olive oil.
  • grilled gyros lamb
  • 1 large red onion sliced thin and separated into crescents
  • 1 large tomato sliced paper thin.
  • yoghurt dressing ( tzatziki )
Brush each pita with oil on both sides. Warm on low fire, turning often as bread starts to soften. Remove from heat and immediately cut in half then gently open up pocket. Paint inside of pocket liberally with dressing. Add a few slices of onion and tomato. Finish with lamb pieces. Do not overfill - just make more gyros!

©2005 Gregg D. Schoenberger. All rights reserved.

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