Greek Gyro



  • 2 pounds boneless lamb (Lean, * cut in 1" cubes)
  • 1 cup olive oil
  • 1 cup fresh lemon juice
  • 2 garlic cloves (peeled, cut in quarters)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh oregano (Chopped)
  • 1 teaspoon fresh marjoram (Chopped)
  • ground pepper (Fresh, to taste)
  • 2 Spanish onion (cut in thinly sliced rings)
  • 24 romaine lettuce leaves (smalls, washed and dried)
  • 6 pita bread rounds (lrgs)
  • 3 tomatoes (mediums Ripe)
  • 2 cups plain yogurt
  • 1 garlic cloves (peeled and minced)
  • 1 teaspoon fresh oregano (Chopped)
  • 1 teaspoon fresh marjoram (Chopped)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • salt
  • pepper
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    1. *Use meat cut from the leg or shoulder.
    2. The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix with the onions. Place lamb cubes in bowl with remaining marinade; toss to coat well.
    3. Place onions in small bowl and toss with reserved marinade. Cover with plastic wrap and chill, up to several hours, turning several times.
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