Lamb gyros

Lamb gyros

Try our healthier version of a classic Greek gyro - it's quick, easy to prepare and the lamb can be swapped out for a vegetarian or other meat alternative.

Serves: 4

Time to make: 15 mins

Hands-on time: 9 mins

Ingredients

More weights & measures

8 toothpicks

1 tablespoon olive oil

2 lamb steaks (400-450g), trimmed

4 x 80g (large) Lebanese flatbreads

200g cucumber and mint yoghurt dip

300g pack iceberg lettuce, carrot and red cabbage

4 medium-sized tomatoes, cut in wedges

1 red onion, finely sliced

Instructions

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1 Drizzle oil over steaks and season with a light sprinkling of salt and pepper. In a preheated frying pan cook steaks to medium-rare (3-4 minutes each side). Transfer to a warm plate, cover and set aside.

2 Make two wraps at a time with already prepared ingredients. Slice meat finely then re-cover until needed. Warm flatbreads on a grill plate or in a non-stick frying pan. Cut in half and spread over some yoghurt dip.

3 To assemble gyros, load shredded lettuce, vegetables, meat strips, tomato and red onion in middle of wrap halves. Roll into a cone shape, secure base with a toothpick and serve with extra yoghurt dip on the side.

Variations

For extra flavour add smoked paprika or sumac (in step 1) to season. Sprinkle with a little Tabasco to serve.
Make it vegetarian: While a gyro is traditionally meaty, lamb can easily be replaced with a couple of falafels or with homemade mashed bean ‘meatballs’ in each wrap.
Make it gluten free: Use gluten-free flatbread and check yoghurt dip is gluten free.

Nutrition Info (per serve)

Calories 566 cal

Kilojoules 2370 kJ

Protein 38 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 17 g

Dietary fibre 7 g

Sodium 580 mg

Calcium 150 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.