Classic Kosher Lamb Gyros With Dairy-Free Tzatziki

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I’ve been perfecting this kosher lamb gyros recipe for years, and it’s finally ready to share. Traditional Greek gyros aren’t kosher friendly because they mix meat with yogurt-based tzatziki, but I’ve cracked the code on making an authentic version that follows kashrut laws without sacrificing any flavor.

Making Kosher Gyros Work

The key to great gyros isn’t just the meat seasoning (though that Mediterranean herb blend is crucial). It’s about getting the lamb properly marinated and achieving that slightly crispy exterior while keeping the inside tender. I use a combination of ground lamb and finely chopped lamb shoulder, which gives you the best of both textures. The spice mixture includes oregano, garlic, onion powder, and a touch of cumin that makes your kitchen smell like a Greek taverna.

My dairy-free tzatziki uses cashew cream instead of yogurt, and honestly, most people can’t tell the difference. The cucumber needs to be salted and drained for at least 30 minutes, otherwise your sauce will be watery. I learned this the hard way after serving soupy tzatziki to dinner guests one too many times. Fresh dill makes all the difference here, so don’t skip it for the dried stuff.

The Secret to Perfect Dairy-Free Tzatziki

These gyros work perfectly for casual dinners or when you’re entertaining. Serve them with warm pita bread, crispy roasted potatoes, and maybe a simple cucumber salad. The lamb mixture can be made ahead and refrigerated overnight, which actually improves the flavors. Just bring it back to room temperature before cooking.

Classic Kosher Lamb Gyros With Dairy-Free Tzatziki - Mediterranean recipe
I've been perfecting this kosher lamb gyros recipe for years, and it's finally ready to share. Traditional Greek gyros aren't kosher friendly because they mix meat with yogurt-based tzatziki, but I've cracked the code on making an authentic version that follows kashrut laws without sacrificing any flavor. The key to great gyros isn't just the meat seasoning (though that Mediterranean herb blend is crucial). It's about getting the lamb properly marinated and achieving that slightly crispy exterior while keeping the inside tender. I use a combination of ground lamb and finely chopped lamb shoulder, which gives you the best of both textures. The spice mixture includes oregano, garlic, onion powder, and a touch of cumin that makes your kitchen smell like a Greek taverna. My dairy-free tzatziki uses cashew cream instead of yogurt, and honestly, most people can't tell the difference. The cucumber needs to be salted and drained for at least 30 minutes, otherwise your sauce will be watery. I learned this the hard way after serving soupy tzatziki to dinner guests one too many times. Fresh dill makes all the difference here, so don't skip it for the dried stuff. These gyros work perfectly for casual dinners or when you're entertaining. Serve them with warm pita bread, crispy roasted potatoes, and maybe a simple cucumber salad. The lamb mixture can be made ahead and refrigerated overnight, which actually improves the flavors. Just bring it back to room temperature before cooking.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean, Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Lamb
  • 1 pound ground lamb 80/20 fat ratio works best
  • 1/2 pound lamb shoulder finely chopped
  • 1 medium onion grated
  • 4 cloves garlic minced
  • 2 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons olive oil divided
For the Dairy-Free Tzatziki
  • 1 cup raw cashews soaked for 2 hours
  • 1/2 cup water
  • 1 large cucumber peeled and grated
  • 3 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon kosher salt plus more for cucumber
For Assembly
  • 6 pieces pita bread warmed
  • 1 medium red onion thinly sliced
  • 2 medium tomatoes sliced
  • 1 cup lettuce shredded

Method
 

Prepare the Tzatziki
  1. Drain and rinse the soaked cashews. Blend with water until completely smooth and creamy, about 2-3 minutes in a high-speed blender.
  2. Grate the cucumber and toss with 1 teaspoon kosher salt. Let sit in a colander for 30 minutes, then squeeze out excess water using a clean kitchen towel.
  3. Mix the cashew cream with drained cucumber, minced garlic, lemon juice, dill, and 1 teaspoon salt. Refrigerate while preparing the lamb.
Make the Lamb
  1. Combine ground lamb, chopped lamb shoulder, grated onion, garlic, oregano, cumin, salt, pepper, and paprika in a large bowl. Mix thoroughly with your hands.
  2. Add 2 tablespoons olive oil and mix again. Cover and refrigerate for at least 30 minutes, or up to overnight.
  3. Form the mixture into a large, flat patty about 1 inch thick on a parchment-lined baking sheet.
  4. Heat remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat.
  5. Cook the lamb patty for 6-8 minutes per side until browned and cooked through (internal temperature of 160°F).
  6. Let rest for 5 minutes, then slice into thin strips against the grain.
Assemble the Gyros
  1. Warm the pita bread in a dry skillet or wrap in damp paper towels and microwave for 30 seconds.
  2. Spread tzatziki on each pita, add sliced lamb, red onion, tomatoes, and lettuce.
  3. Roll up tightly and serve immediately with extra tzatziki on the side.

Notes

The lamb mixture can be prepared up to 24 hours ahead and refrigerated. For extra flavor, add 1/4 cup chopped fresh parsley to the meat mixture. If you don't have time to soak cashews, use 1/2 cup cashew butter thinned with water instead. Store leftover tzatziki in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 750mg 33%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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