These Lamb Gyros are exactly the kind of meal I get excited about after a big holiday. Tender leftover lamb gets tucked into warm pita with creamy tzatziki and fresh toppings, turning yesterday’s feast into something completely new and irresistible.
Easter at our house always features something big roasting in the oven. This year, it was Kleftiko, that slow-cooked Greek-style lamb. And just like every big holiday meal, we ended up with a lot of leftovers.
Now, I love a good leftover plate as much as anyone, but what really excites me is turning that same meal into something completely new. That’s exactly how these Lamb Gyros came about. The next day, instead of reheating slices of lamb, I pulled it apart and started building something entirely different.
Gyros, if you’ve ever had a good one, are all about contrast. Warm, juicy meat wrapped in soft pita, with cool tzatziki and crisp veggies. And using leftover lamb for it? That’s where things really shine.
Lamb already has so much flavor from the original cook, whether it’s something like Kleftiko or Red Wine Braised Shanks. You’re not starting from scratch, you’re building on something that’s already incredible.
Lamb Gyros
I’ve done plenty of gyros over the years. My Steak Gyros and Chicken Gyros have been favorites on GypsyPlate for a long time, and they’re always on rotation here. But this lamb version… this one feels a little more special. Maybe because it comes from a holiday meal, or maybe because lamb just has that deeper, richer flavor that works so well with all the fresh toppings. Or maybe it’s just because it brings everyone back to the table again, one more time.
So if you’ve got leftover lamb sitting in your fridge after Easter, don’t just reheat it and call it a day. Turn it into something that feels completely new. Something messy, flavorful, and fun to eat. Because if there’s one thing I’ve learned in our kitchen, it’s this… sometimes the second meal ends up being just as memorable as the first.
Ingredients Needed
- Leftover lamb – The star of the show. This year I am using lamb from my Kleftiko, but any well-seasoned leftover lamb works great. I like to shred it or chop it into bite-sized pieces so it sits nicely in the pita.
- Pita breads – Go for soft pita that can fold easily without cracking. I usually warm them up right before assembling so they stay pliable and slightly fluffy.
- Tzatziki – This creamy, garlicky yogurt sauce ties everything together. You can use store-bought, but if you have time, try my homemade Tzatziki.
- Cucumber – Adds that fresh crunch. I like cutting it into small chunks so you get a little bite in every mouthful.
- Cherry tomatoes – Sweet and juicy, they balance the richness of the lamb perfectly.
- Red onion – Thinly sliced for a bit of sharpness. If you want a milder flavor, you can soak the slices in cold water for a few minutes.
- Feta cheese – Salty, creamy, and just a little tangy. It finishes everything off beautifully.
How to Make Lamb Gyros
Let’s bring that leftover lamb back to life gently. Instead of blasting it on high heat, I warm it slowly in a skillet over medium-low. This keeps it tender and juicy, just like it was the day before. If it looks even slightly dry, I add a tiny splash of water or leftover juices, and it loosens right up and starts smelling amazing again.
While that’s warming, I get the pita ready. A quick warm-up is all it needs. Sometimes I toss it straight on a skillet for a few seconds, sometimes just a quick spin in the microwave. Either way, I want it soft, warm, and flexible enough to fold.
Next spread a generous layer of tzatziki all over your pita. Not a thin smear, I mean a good, creamy layer that’s going to soak into the bread a little and flavor every bite. Now goes the lamb. I pile it on while it’s still warm, letting it sit right on top of that cool tzatziki.
Then I scatter over the toppings. Crunchy cucumber, juicy cherry tomatoes, thin slices of red onion, and a handful of crumbled feta. At this point, it’s a little messy, a little overfilled, and exactly how it should be.
I fold it up, hold it together the best I can, and serve it right away while everything is still warm, fresh and dripping with flavor.
Alpana’s Tips
- Keep the lamb juicy: I always reheat it gently. Leftover lamb can dry out quickly, so low heat and a splash of moisture makes all the difference.
- Be generous with tzatziki: This isn’t the place to hold back. That creamy, garlicky sauce is what ties everything together.
- Warm your pita properly: A warm pita makes the whole gyro feel soft and fresh. Cold pita just doesn’t do it justice.
- Build it balanced: I like making sure every bite has a little lamb, a little sauce, and a little crunch. That’s where the magic is.
On GypsyPlate, this is exactly the kind of cooking I love most. Taking something you already made, something that fed your family and filled your kitchen with all those good smells, and turning it into something completely different the next day. It keeps things interesting, it keeps things fun, and honestly, sometimes it ends up even better than the original meal.
Lamb Gyros, on our Gypsy Plate… enjoy!
Lamb Gyros
Turn leftovers into flavorful lamb gyros with warm pita, creamy tzatziki and fresh toppings. An easy, delicious way to reinvent holiday leftovers.
Ingredients
- 1 pound leftover cooked lamb, shredded or cut into pieces (see note)
- 4-6 pita breads
- 1 cup tzatziki
- 1 cucumber, cut into chunks
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced
- ¼ cup feta cheese, crumbled
Instructions
- Warm the pita breads in microwave.
- Spread tzatziki generously all over the pita bread.
- Arrange shredded lamb over the pita and garnish it with toppings like diced cucumber, tomatoes, red onion and crumbled feta. Serve immediately
Notes
- You can use leftover lamb meat from recipes like Kleftiko or Red Wine Braised Lamb shanks. Both recipes feed a crowd and always end up with tons of leftovers.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 466Total Fat 22gSaturated Fat 9gUnsaturated Fat 13gCholesterol 84mgSodium 547mgCarbohydrates 39gFiber 2gSugar 5gProtein 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
