Gyros with Tzatziki Sauce are great for summer cookouts. Wrap a pita around grilled lamb meatballs with chopped tomato, cucumber, and a little parsley.
The grilled lamb kabobs are sublime with the cool veggies and sauce all tucked in a pita...
Let's Make Um!
Tzatziki Sauce
- Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
- Cover and refrigerate for 1-2 hours, this helps the flavor.
Lamb Kabobs
- Preheat your gas or charcoal grill to medium-high heat, 400 degrees.
- Soak wood skewers in cold water for 1 hour, or use metal skewers.
- In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta.
- Mix well, then crack in one egg and add the ground lamb. Using clean hands or a spatula, combine until it comes together.
- PRO TIP: Use a medium-size ice cream scoop and then roll the lamb meatballs to almost 3" in size, as they will shrink on the grill.
- Push 4-5 lamb meatballs onto each skewer leaving space in between.
- Grill for 5-6 minutes per side at 400 degrees on your gas or charcoal grill turning every 5-6 minutes until nicely brown.
Assemble Gyros
- Place 3 grilled lamb meatballs onto the pita, sprinkle on chopped tomato, and cucumber.
- Dollup tzatziki sauce and garnish with parsley.
Tips for a Cookout
1. Bring your meat up to room temperature before grilling, and prevent it from drying out.
2. Grass-fed meats require less cooking time—about 30% less is a good rule of thumb.
3. Allow steaks, chops, and roasts to rest 5-10 minutes before slicing, it keeps them nice and juicy.
4. For extra juicy meat and easy cleanup, slice cooked meat on a rimmed baking sheet or roasting pan. Plate the meat then pour the juices on top!
Pita bread is a flatbread or bread made with flour, water, and salt. The dough is rolled flat, and baked in a hot oven. Many flatbreads are unleavened—although some are slightly leavened, such as pita bread.
No, in fact, the flavor of grass-fed lamb is actually closer to what mother nature intended because the animals only eat lush, green, and abundant pastures. Young lamb is mild and almost nutty in flavor and aroma.
No, lamb is only dry if you over-cook it. Seared in a hot pan or grilled, lamb is more tender, flavorful, and juicy between rare and medium. Cuts like legs and shoulders require a longer cook time, low and slow is the best way to go.
160°F for ground lamb used for lamb meatballs, or kabobs.
For lamb chops and rack of lamb, you don't want to cook your lamb much past 145°F, or else it will dry out.
Miss Sassy sure wants one...
More Grilling Recipes
For more lamb recipes, try these easy and impressive Grilled Lamb Chops, with peaches, and a parmesan mint pesto. Serve with cool drinks and a salad, and the party is on!
An elegant easy entertaining grill recipe ready in 45 minutes, serve your guests with Cabernet Rosemary Grilled Lamb Chops and Grilled Watermelon Skewers.
I have dozens of ideas for outdoor grilling and party food, here are a few more to get you inspired to cookout.
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Greek Gyros and Tzatziki Sauce
Ingredients
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 garlic clove minced
- ½ cucumber (seeded and peeled)
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh mint minced
- pinch salt and pepper
Gyros (Lamb Kabobs)
- ¼ cup red onion (diced)
- 2 cloves garlic minced
- ¼ cup breadcrumbs
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- 1 teaspoon smoked paprika
- ½ teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- ½ cup feta cheese crumbled
- 1 egg
- 3 lb ground lamb
- 8 pita wraps
Garnishes
- tomatoes chopped
- cucumber chopped
- parsley minced
Instructions
Tzatziki Sauce
- Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
- Cover and refrigerate for 1-2 hours, this helps the flavor.
Lamb Kabobs
- Heat your gas grill or charcoal grill medium high heat, 400 degrees.
- Soak wood skewers in cold water for 1 hour, or use metal skewers.
- In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta.
- Mix well, then crack in one egg and add the ground lamb. Using clean hands or a spatula, combine until it comes together.
- PRO TIP: Use a medium-size ice cream scoop and then roll the lamb meatballs to almost 3" in size, as they will shrink on the grill.
- Push 4-5 lamb meatballs onto each skewer leaving space in between.
- Grill for 5-6 minutes per side at 400 degrees on your gas or charcoal grill turning every 5-6 minutes until nicely brown.
Assemble Gyros
- Place 3 grilled lamb meatballs onto the pita, sprinkle on chopped tomato, and cucumber.
- Dollup tzatziki sauce and garnish with parsley.
This is the best recipe. The gyro meat is spot on!
This has become our go-to recipe for Gyros! The lamb meatballs are so full of flavor, we really like the tzatziki sauce too!
So glad you love it too Suzy! Happy Grilling.