Easy Mediterranean Lamb Gyros with Tzatziki (Kosher)

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I’ve been making these lamb gyros for years, ever since I discovered you can create that authentic Mediterranean flavor right at home without a vertical rotisserie. The key is getting the spice blend just right and letting the lamb marinate long enough to absorb all those wonderful flavors.

Traditional gyros use a mix of lamb and beef cooked on a rotating spit, but this stovetop version delivers the same aromatic punch. I use ground lamb seasoned with oregano, garlic, cumin, and a touch of cinnamon. The cinnamon might sound odd, but it’s what gives Greek lamb that distinctive warmth. After forming the meat into patties, I cook them in a hot skillet until they’re nicely browned and just cooked through.

Getting the Lamb Spice Mix Right

The tzatziki is where things get tricky from a kosher perspective. Traditional tzatziki contains yogurt, which means this becomes a dairy meal. I serve these gyros with dairy tzatziki alongside roasted vegetables or a big Greek salad. Some families prefer to make a pareve version using cashew or coconut yogurt, which works surprisingly well. The cucumber still needs to be salted and drained properly, regardless of which yogurt you choose.

Kosher Tzatziki Options

These gyros are perfect for casual dinners or when you’re entertaining. I like to set up a little gyro bar with warm pita, the tzatziki, sliced tomatoes, red onion, and lettuce. Everyone can build their own, which makes it fun and interactive. The lamb patties reheat well too, so you can make extra for leftovers.

Easy Mediterranean Lamb Gyros with Tzatziki (Kosher) - Mediterranean recipe
I've been making these lamb gyros for years, ever since I discovered you can create that authentic Mediterranean flavor right at home without a vertical rotisserie. The key is getting the spice blend just right and letting the lamb marinate long enough to absorb all those wonderful flavors. Traditional gyros use a mix of lamb and beef cooked on a rotating spit, but this stovetop version delivers the same aromatic punch. I use ground lamb seasoned with oregano, garlic, cumin, and a touch of cinnamon. The cinnamon might sound odd, but it's what gives Greek lamb that distinctive warmth. After forming the meat into patties, I cook them in a hot skillet until they're nicely browned and just cooked through. The tzatziki is where things get tricky from a kosher perspective. Traditional tzatziki contains yogurt, which means this becomes a dairy meal. I serve these gyros with dairy tzatziki alongside roasted vegetables or a big Greek salad. Some families prefer to make a pareve version using cashew or coconut yogurt, which works surprisingly well. The cucumber still needs to be salted and drained properly, regardless of which yogurt you choose. These gyros are perfect for casual dinners or when you're entertaining. I like to set up a little gyro bar with warm pita, the tzatziki, sliced tomatoes, red onion, and lettuce. Everyone can build their own, which makes it fun and interactive. The lamb patties reheat well too, so you can make extra for leftovers.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Lamb
  • 1 lb ground lamb
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for cooking
For the Tzatziki
  • 1 cup plain Greek yogurt full fat
  • 1 medium cucumber
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped or 1 tsp dried
  • 1/2 tsp kosher salt
For Serving
  • 4 pieces pita bread warmed
  • 1 medium tomato, sliced
  • 1/2 medium red onion, thinly sliced
  • 2 cups lettuce, shredded

Method
 

Make the Tzatziki
  1. Grate the cucumber on the large holes of a box grater. Place in a colander, toss with 1/2 teaspoon salt, and let drain for 15 minutes.
  2. Squeeze the cucumber in your hands or press with paper towels to remove as much liquid as possible.
  3. In a bowl, combine the drained cucumber, yogurt, minced garlic, lemon juice, dill, and salt. Mix well and refrigerate until ready to serve.
Prepare the Lamb
  1. In a large bowl, combine ground lamb, minced garlic, oregano, cumin, cinnamon, salt, and pepper. Mix gently with your hands until just combined.
  2. Form the mixture into 4 oval patties, about 1/2 inch thick.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook the lamb patties for 4-5 minutes per side, until nicely browned and cooked through. Internal temperature should reach 160°F.
  5. Transfer to a plate and let rest for 2-3 minutes before slicing.
Assemble the Gyros
  1. Warm the pita bread in a dry skillet or microwave for 10-15 seconds.
  2. Slice the lamb patties into strips.
  3. Fill each pita with lamb strips, tzatziki, tomato slices, red onion, and lettuce.
  4. Serve immediately with extra tzatziki on the side.

Notes

For a pareve version, substitute the Greek yogurt with unsweetened cashew or coconut yogurt. The lamb can be formed into patties up to 4 hours ahead and refrigerated. Leftover tzatziki keeps in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 720mg 31%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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