Easy Lamb Pitas (Greek Style)

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No need to cook lamb on a spit to enjoy these juicy, flavorful Greek lamb pitas! Simply marinate pieces of lamb in a simple lamb marinade, and bake. Then wrap in pita bread with salad, tangy feta cheese, and refreshing tzatziki sauce.

The whole family will love this tasty, 30-minute homemade version of the classic ‘lamb gyros’ you can find in Greece!

Close-up of a Greek style pita bread stuffed with marinated lamb and salad and rolled up in baking paper, all on a wooden chopping board.

Why you’ll love them

  • No spit! If you’ve ever had a meat pita in a restaurant in Greece, you’ll know that usually they’re made with ‘gyro meat’ which is cooked slowly on a vertical spit (AKA kebab meat). These pitas are made with marinated baked lamb pieces, which makes them super easy. So the oven does most of the work!
  • 30-minute meal. Yes, there’s a little marinating time. But just allow for that, then all you have to do is bake the meat for around 15 minutes, then assemble the tasty lamb pitas.
  • Super simple ingredients. Apart from the lamb, all you need is Greek style pita bread, tomato slices, chopped lettuce, red onions, tzatziki sauce, and a little crumbled feta cheese.
  • Juicy and delicious. The simple step of marinating will give you perfectly tender and tasty meat with the Greek style blend of lemon, olive oil, garlic, spices and herbs.
  • Versatile! Lamb pita wraps are equally as great for a family midweek meal as they are for feeding a small crowd.

About the ingredients

Lamb marinade

All labelled ingredients needed to make a lamb marinade including oregano, thyme, bay leaf, olive oil, a lemon, garlic, honey, salt and pepper, paprika, cumin and cinnamon.

For the lamb marinade, you’ll need a variety of Greek flavors. Warm spices like paprika, cumin, a hint of cinnamon and a bit of salt and pepper gives the lamb a big boost of flavor. Aromatic herbs like oregano, thyme and a bay leaf really add a touch of the Mediterranean, too, while lemon and honey bring brightness, sweetness and zing.

Hey, guess what? I wrote a whole post on the Greek lamb marinade – since it’s actually pretty versatile! Check out all the ways you can use it, how to store it, and more.

Ingredients for the pitas

All the ingredients needed to make lamb pitas including cooked lamb pieces, Greek pita bread, tsatziki sauce, shredded lettuce, sliced tomatoes, and sliced onion.

Lamb: Any kind of lamb that you can cut into pieces works, but I really like lamb leg steaks if they’re available. 4-6 are about right for this recipe.
Pita Bread: Greeks traditionally use a thicker pita bread for souvlaki. You might find this at your local supermarket, but for a homemade twist, try this easy 2-ingredient flatbread recipe. Arabic-style pita or even naan bread can also be delicious substitutes!
Tzatziki Sauce: No authentic souvlaki or gyros wrap would be complete without a generous helping of tzatziki sauce! Whip up a batch with my 10-minute tsatziki recipe, or use store-bought, instead.
Onions: I recommend thinly sliced red onions. They have a milder flavor and they complement the other ingredients perfectly. Add just a little to each wrap.
Tomatoes: Juicy tomatoes are a must, which makes this the perfect summer recipe! Aim for big, red ones and slice them thinly. Two to three slices per wrap should be enough.
Lettuce: While some Greek gyro pitas in Greece skip the lettuce, I love it adding it because of its refreshing crunch and contrasting texture. Crisp iceberg lettuce is the perfect choice here.
Fries: Oven fries are totally optional, but they make great add-ins! I especially like including these if I’m serving the lamb pitas to guests.

How to make Greek lamb pitas

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

First, make the marinade, which is a breeze to whip up and you don’t need any fancy equipment! Simply toss all the ingredients together in a large bowl and stir until everything’s well-combined.

Then add your lamb, cover the bowl, keep it in the fridge until you’re ready to cook.

At dinner time, place the lamb pieces on a baking sheet lined with parchment paper. Bake the lamb until it’s done (about 15-20 minutes).

All ingredients needed to make a lamb marinade Greek style in a white bowl ready to be mixed.
Overhead view of a white bowl of raw lamb pieces mixed with a lamb marinade, and with a spoon in it.
Closeup of marinated lamb pieces spaced out on a baking pan lined with baking paper, ready to go in the oven.
Overhead of a lined baking sheet with cooked marinated lamb pieces on it.

I like warming the pita bread before assembling the wraps. You can either do this in a hot oven, or in a frying pan. Brush them with some olive oil first to make them subtly crisp and super delicious!

To assemble, place a pita bread on a piece of parchment paper and add some tzatziki in the middle. Then add some lamb, followed by onions, tomatoes, fries and lettuce. Top with some crumbled feta cheese.

Once filled, bring up the sides of the parchment paper and pinch them together to form a cone shape. Secure it by tightly wrapping it and tucking the bottom end inwards to hold it in place.

For more ideas and variations, check out the tips box below.

Overhead view of Greek lamb pieces, sliced tomato, shredded lettuce, sliced onion and tsatziki on top of a piece of cooked Greek style pita bread on a grey plate.
Overhead view of 2 images showing someone wrapping baking paper around a Greek chicken gryo pita on a black plate.

Tips and variations

  • For easy lamb slicing, use kitchen scissors! These make it so easy to quickly snip your cooked lamb into bite-sized pieces. Disposable kitchen gloves are great for this.
  • Marinating the lamb to maximise flavor. Aim for at least an hour for best results, or marinate it overnight to unlock the deepest flavor.
  • Grill or air fry instead? You decide! Spread the marinated lamb on your grill or grill pan for a quick sear on high heat. For an air fryer option, line the basket with baking paper and cook for 10-15 minutes. This is perfect for small portions or batch cooking.
  • Try creative fillings. For a unique Greek flavor, add a dollop or two of my insanely easy and delicious Greek feta cheese dip (tyrokafteri).
  • Lamb pitas deconstructed. Try something totally different and create Greek lamb bowls! Simply arrange all the ingredients in a bowl, instead of wrapping them in pita bread. Serve with a side of my homemade Pita Chips – perfect for dipping into the tzatziki!
  • Lamb remixes: Use the marinated lamb to make juicy burgers, a lamb salad, a pizza topping, or even delicious lamb tacos.

Recipe FAQs

What could I serve with Greek lamb pitas?

Packed with juicy lamb, refreshing salad, creamy tzatziki , and crispy fries, these pitas are really a satisfying meal all on their own. You can also serve these pitas with a classic Greek salad or extra fries. They’re perfect for dipping into tzatziki sauce!

Alternatively, skip the fries and serve with either these legendary authentic Greek potatoes (readers dream about these!), or this easy and delicious Greek style potato salad instead.

For even more ideas, check out this list of 21 easy Greek side dishes .

Can I prepare these pitas ahead?

Yes! You can bake the marinated lamb and store it in the fridge for up to about three days. Then just before serving, warm your pita bread, reheat the lamb (either microwave covered on reduced power in 30-second bursts until hot again or reheat in the oven at 340/170C for 10 minutes or air fryer for around 5 minutes or until piping hot again). Then assemble the pitas. Of course you can also get ahead by preparing the salad and tzatziki, and making the marinade. Just shake the ingredients together in a clean jar with a lid, then store in the refrigerator for up to 3 to 5 days.

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A Greek style pita bread stuffed with marinated lamb, feta, and salad and rolled up in baking paper, all on a wooden chopping board.
5 from 1 vote

Easy Lamb Pitas (Greek Style)

Easy Greek style lamb pitas with deliciously tender lamb, tangy tzatziki and fluffy pita bread. The whole family will love this tasty, 30-minute homemade version of the classic 'lamb gyros' you can find in Greece!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6

Ingredients 
 

  • 2 pounds lamb, cut into bite-sized pieces (or 4-6 lamb leg steaks or 6-8 lamb chops)

For the marinade

  • ¾ teaspoon paprika, regular or smoked
  • ¾ teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 1 small lemon, (around 2 tablespoons, or to taste) zest and juice (reduce amount if you don’t like an intense lemony flavor)
  • 1 tablespoon oregano , Substitute with 3 tablespoons of fresh oregano.
  • 2 tablespoons thyme, Substitute with 2 teaspoons of dried thyme.
  • 1 bay leaf, optional
  • 3 cloves garlic, (3-4) large, crushed

For the pitas

  • 6 Greek style pita bread, (If you can't find authentic Greek pita, use either fresh store-bought flatbread or this 2-ingredient flatbread)
  • 2 cups tzatziki sauce, use either store bought or 2 quantities of my 10-minute easy homemade tzatziki sauce. Check out the separate post for helpful notes and tips, or see the homemade tzatziki sauce recipe below in notes section.
  • ¼ iceberg lettuce, shredded (Or 2 crunchy lettuce hearts)
  • 2 large tomatoes, sliced
  • 1 red onion, sliced
  • 1 cup (150g) crumbled feta cheese, or according to taste
  • 1 pound oven fries, optional

Instructions 

Make the marinade

  • Mix all of the dry seasoning ingredients together and combine really well.
    ¾ teaspoon paprika, ¾ teaspoon cumin, 1 teaspoon cinnamon, 1 teaspoon salt, ½ teaspoon pepper, 1 tablespoon oregano, 2 tablespoons thyme
  • Add the honey, lemon juice and zest, garlic, bay leaf (if using) and stir it well.
    1 tablespoon honey, 1 small lemon, 1 bay leaf, 3 cloves garlic, ¼ cup extra virgin olive oil
  • Add the lamb pieces and stir well. Make sure the marinade thoroughly covers the meat.
    2 pounds lamb
  • Cover the lamb with plastic wrap and marinate it in the refrigerator. For best results, marinate it for one to two hours and up to overnight (30 mins minimum if you're in a hurry).

Bake the lamb

  • Preheat the oven to 430F/200C. Then Line a baking sheet with baking paper and place the lamb pieces on it, spreading them out.
  • Bake the lamb for about 15-20 minutes, or until the lamb is cooked to your desired level of ‘done-ness’.

Assembly

  • Warm the pita bread either in the oven for a few minutes, or in a pan for a couple of minutes on each side.
    6 Greek style pita bread
  • Place the pita on a piece of parchment or baking paper and add a generous spoonful of tzatziki down the middle. Then add some lamb, followed by onions, tomatoes, fries and lettuce. Top with some crumbled feta cheese.
    2 cups tzatziki sauce, ¼ iceberg lettuce, 2 large tomatoes, 1 red onion, 1 pound oven fries, 1 cup (150g) crumbled feta cheese
  • To wrap, bring the edges of the pita together and form a cone shape by pinching the bottom a little more. Roll the pitas up, tucking the end into the bottom. (It's OK if it isn't perfect!)

Notes

What pita bread to use: If you can find an authentic Greek style pita, great! If not, use a fresh bakery or supermarket flatbread (Arabic style) or if you’d like to make your own bread, try this 2-ingredient flatbread recipe.
Storing and freezing instructions: Store leftover cooked lamb in the fridge for up to about 3 days. Reheat spread out on a baking sheet at 340/170C for 10 minutes or until piping hot again. Or you can reheat in an air fryer for around 5 minutes, or until piping hot.
You can also freeze any leftover cooked lamb for up to 2 months.
Quick tzatziki recipe: If you like you can read helpful instructions and tips for making my 10 -minute tsatziki recipe. Alternatively, you can make this simpler 5-minute Greek yogurt dill dip/sauce.
If you just want the tzatziki recipe, here it is:
This recipe is enough for 6 wraps, with a little left over (leftover tzatziki is great as a substitute for mayo!). Simply combine the ingredients below. Any leftovers are fantastic on top of baked potatoes, with any kind of salad, as a healthy dip or spread onto a burger or sandwich!
2 cups Greek yogurt
1-2 cloves garlic, crushed
1 cucumber (diced finely)
4 tablespoons finely chopped fresh dill
1 lemon (juice only)
Serving suggestion: Skip the fries inside, and serve with these legendary Greek potatoes instead!
A note about the nutritional info: Please note that for this recipe the nutrition info is only a guestimate. The marinade is for flavor while cooking and so will not all be consumed. Also there is sometimes some of the fillings left over e.g. fries, tzatziki.

Nutrition

Calories: 1063kcal, Carbohydrates: 69g, Protein: 41g, Fat: 70g, Saturated Fat: 27g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 30g, Cholesterol: 152mg, Sodium: 1801mg, Potassium: 979mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1011IU, Vitamin C: 26mg, Calcium: 376mg, Iron: 6mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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4 Comments

  1. 5 stars
    Oh my goodness, these were so delicious!! I followed the recipe exactly and it was so easy. The fries inside made it a complete meal. Thanks, Helen!

  2. I hope that you are having a lovely time in England despite the wet and chilly weather. What has happened to the summers in England? I used to wear flip flops at least 6 months of the year, now it’s wellie boots nearly every day! Your emails, and recipes, bring some sunshine in to my life though, so thank you, from Helen in wet (again today) Cornwall, England

    1. Hello Helen! We are having a lovely time, thank you, and actually the weather has perked up. I find as soon as it’s 21 degrees or so here it feels quite warm because of the humidity. In Australia I’d still be in my jumpers because it isn’t nearly as humid. Today we’re in for a very warm day! Aww I can’t tell you how happy that makes me to read that my emails bring sunshine into your life – thank you so much for saying that! LOVE! I hope the weather has brightened up for you too down there. At least Cornwall is very beautiful!