Gyros with Tzatziki

Gyros with Tzatziki

Trim the lamb chops: Cut around the bone and cartilage, slicing off any meat. If using the lamb cubes, slice them into strips. Place the sliced lamb into a medium bowl. Toss with the spice mixture and 1 tablespoon of extra-virgin olive oil to combine. Heat a large nonstick skillet over medium heat. (If your skillet is not nonstick, coat il with I tablespoon of olive oil.) When the skillet is hot, add the spiced lamb in a single! layer. Cook for 3 minutes. Use tongs to turn each piece and cook for 2-3 minutes 011 the other side, until cooked through. Add more olive oil as necessary if cooking in batches. Prepare the tzatziki In the bowl of a food processor fitted with a metal blade, chop the cucumber and mint with a few quick pulses. This can also be done in a quart-sized container using an immersion blender. Mix this into the nondairy sour cream. Set aside Slice each pita in half. Warm the pitas in the oven or microwave. Fill them with shredded lettuce, chopped tomatoes, grilled lamb, and a dollop of tzatziki sauce.


  • 2½ pounds lamb shoulder chops or 2 pounds cubed lamb; trim any bones
  • 2 teaspoons schwarma spice, such as the Pereg brand
  • 1-2 tablespoons extra-virgin olive oil, divided
  • ½ English (hothouse) cucumber; peeled, cut into 3 pieces
  • 1 teaspoon chopped fresh mint leaves
  • ½ cup nondairy sour cream, such as Tofutti brand
  • 3 large pita breads
  • ½ head romaine lettuce, shredded
  • 1 beefsteak tomato, chopped

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Recipe by Susie Fishbein