Leftover Lamb Gyros with Tzatziki Sauce
What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce.
Servings 4 servings
- 2 cups plain greek yogurt preferably 2%
- 1/2 cup shredded cucumber squeezed dry, peeled and seeded if necessary
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 clove garlic finely minced
- chopped fresh parsley optional
- 8 oz thinly sliced roast lamb
- 4 pitas
- olive oil
- 1/2 med red onion thinly sliced
- 1 medium tomato cut into thick slices
- 8 leaves lettuce
- Optional additional toppings: feta; chopped herbs such as oregano, mint, or parsley; black olives; hummus
For the tzatziki sauce, add all ingredients to a medium bowl. Stir to combine. Taste and adjust the seasonings if necessary. Set aside while you make the gyros. The sauce can be made the day before and is best if it sits for a few hours, though it can be eaten immediately.
For the gyros: Pull out two skillets, one large for the lamb and one medium to warm the pitas. Add the lamb to the large skillet and saute the lamb over medium heat until warmed through, 5 minutes.
While the lamb is warming, heat the medium skillet over medium heat. Add a little olive oil to the skillet (enough to coat the bottom). Add the pita to the skillet and warm it for 30 seconds, then turn it over and warm it for another 30 seconds. Repeat for the other three pitas, adding more olive oil as needed.
Set out the tzatziki sauce, onion, lettuce, tomato, lamb, warmed pitas, and any optional additional toppings so everyone can assemble their own gryo.
I usually buy baby cucumbers which have thin skins and small seeds. This means I can shred them whole without needing to peel or seed them. To squeeze the cucumber dry, wrap the shredded cucumber in a cloth or paper towel and squeeze it over the sink or a bowl.
If you find the flavor of raw garlic too harsh, blanch the garlic by cooking it in boiling water for 30 seconds and then transferring it to a cold cup of water. Then mince the garlic as directed.
To keep things moving quickly, do all the chopping and slicing directed in the ingredients list while the lamb and pita are warming.