Greek Lamb Gyros

Name: Greek Lamb Gyros
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 450 g lamb leg steaks; Large handful chopped soft herbs, we used parsley, dill and mint, plus extra to serve; 2 tsp. harissa paste; 3 garlic cloves, crushed; 2 tbsp. olive oil; Finely grated zest and juice 1 lemon; 1 small red onion, finely sliced; 1 red chilli, deseeded and finely sliced; 1 tbsp. red wine vinegar; 1/2 tsp. caster sugar; 4 pitta breads; 1 Little Gem lettuce, thickly shredded; 2 tomatoes, sliced; 1/2 cucumber, sliced; Plain yogurt

Pile pittas high with tender lamb, sweet pickled veg and cooling yogurt to take you back to the Med in minutes!

By The GH Kitchen TeamPublished: 11 May 2020

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These pitta breads are topped with marinated harissa lamb, pickled onions and fresh salad. A wonderfully tasty and fresh open sandwich with Greek inspired flavours.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Cal/Serv:

406

Ingredients

450 g lamb leg steaks
Large handful chopped soft herbs, we used parsley, dill and mint, plus extra to serve
2 tsp. harissa paste
3 garlic cloves, crushed
2 Tbsp. olive oil
Finely grated zest and juice 1 lemon
1 small red onion, finely sliced
1 red chilli, deseeded and finely sliced
1 Tbsp. red wine vinegar
1/2 tsp. caster sugar

To serve

4 pitta breads
1 Little Gem lettuce, thickly shredded
2 tomatoes, sliced
1/2 cucumber, sliced

To serve

Plain yogurt

Directions

1. Step 1Put the lamb, herbs, harissa, garlic, olive oil, lemon zest and juice into a food bag or non-metallic bowl and mix to coat well. Close/cover and chill for at least 4hr, or overnight.
2. Step 2In a small pan, mix the onion, chilli, vinegar, sugar and 1/2tsp salt and heat until just boiling. Remove from heat and set aside for 30min. Cover and chill until needed.
3. Step 3Heat a griddle or frying pan over medium-high heat and cook the lamb (reserving any leftover marinade) for 3min per side, until charred and still pink in the centre (cook for longer if you prefer). Transfer to a plate and set aside to rest for a couple of minutes.
4. Step 4Brush one side of the pittas with any remaining marinade and griddle, or fry, to heat through and soak up any extra cooking juices. Slice the lamb. Pile the lettuce, tomatoes, cucumber, lamb, pickled onions on to the pittas, then drizzle with yogurt and chilli sauce. Sprinkle with extra herbs and serve.

Per serving:

Calories: 406
Protein: 29g
Total fat: 15g
Saturates: 6g
Carbs: 37g
Total sugars: 7g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time