I love how these gyros bring together the warmth of oven-baked lamb meatballs with the cooling freshness of cucumber, tomato, and yogurt. The meatballs are packed with fresh herbs and aromatic spices, making each bite rich and fragrant. It’s an easy weeknight dinner, but it feels elevated thanks to the bright sauce and colorful toppings. Plus, the whole meal comes together in about 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs: ground lamb fresh parsley fresh mint fresh cilantro garlic, crushed red wine vinegar ground cumin ground allspice crushed red pepper flakes salt ground ginger ground cinnamon
For the Lemon Garlic Sauce: plain Greek yogurt lemon juice minced garlic salt
For Serving: pita bread or flatbread cucumber, sliced tomato, sliced red onion, sliced fresh cilantro, chopped
Directions
Step 1: Make the Meatballs I preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
In a mixing bowl, I combine the ground lamb with the chopped herbs, crushed garlic, red wine vinegar, and all the spices. I knead everything together until fully mixed, then form the mixture into 12 equal meatballs. I place them in the baking dish and bake for about 25 minutes, or until fully cooked through.
Step 2: Prepare the Lemon Garlic Sauce While the meatballs are baking, I whisk together the Greek yogurt, lemon juice, minced garlic, and salt in a small bowl. I set it aside to let the flavors meld while everything else finishes cooking.
Step 3: Assemble the Gyros Once the meatballs are ready, I warm the pita bread slightly, then layer on sliced cucumber, tomato, red onion, and fresh cilantro. I add three meatballs to each wrap and finish with a generous drizzle of the lemon garlic sauce.
Servings and timing
This recipe makes 4 gyros. Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes
Variations
I sometimes swap the lamb for ground beef or a lamb-beef blend if I want a milder flavor. If I’m avoiding dairy, I use a plant-based yogurt for the sauce. I’ve also added feta cheese or olives for extra richness, or tucked in some greens like arugula or spinach for a fresh bite. When I want more heat, I stir a little harissa or chili paste into the yogurt sauce.
Storage/Reheating
The meatballs keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in the oven or a skillet before serving. The sauce can also be made ahead and stored separately. I assemble the gyros fresh when ready to eat, to keep the bread soft and the veggies crisp.
FAQs
Can I grill the meatballs instead of baking?
Yes, I sometimes grill them on skewers or a grill pan over medium heat for a smoky flavor. Just make sure they’re fully cooked through.
Can I make these ahead?
Absolutely. I often prep the meatball mixture in the morning and refrigerate it until dinner. The yogurt sauce can be made up to a day in advance too.
What’s the best substitute for ground lamb?
Ground beef or a mix of beef and pork works well. Turkey can be used too, though the flavor will be milder.
Can I make this gluten-free?
Yes, I use gluten-free flatbreads or serve the meatballs and toppings over a salad bowl instead of wrapped in pita.
How spicy are the meatballs?
They have a mild heat from the red pepper flakes. If I want more kick, I add extra flakes or serve with a spicy yogurt sauce.
Conclusion
These Lamb Meatball Gyros are the perfect balance of savory, fresh, and creamy — everything I want in a hearty handheld meal. The tender meatballs, herb-forward sauce, and crisp veggies come together beautifully in a soft pita wrap. Whether I’m serving them for a quick weeknight dinner or making them for a small gathering, they always bring big flavor to the table.
These juicy lamb meatballs are packed with herbs and spices, wrapped in warm pita, and topped with a zesty lemon-garlic yogurt sauce—perfect for a bold and flavorful meal.
Author:Ella
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:4 gyros
Category:Dinner
Method:Baked
Cuisine:Mediterranean, Greek, Middle Eastern
Ingredients
→ For the Lamb Meatballs:
1 pound ground lamb
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
4 cloves garlic, crushed
2 teaspoons red wine vinegar
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
→ For the Lemon Garlic Sauce:
½ cup plain Greek yogurt
1 lemon, juiced (about ¼ cup)
4 cloves garlic, minced
¼ teaspoon salt
→ For Serving:
4 flatbreads or pita breads
1 cucumber, sliced
1 tomato, sliced
½ red onion, sliced
½ cup chopped fresh cilantro
Instructions
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
In a medium bowl, mix ground lamb with parsley, mint, cilantro, garlic, red wine vinegar, cumin, allspice, red pepper flakes, salt, ginger, and cinnamon.
Form the mixture into 12 meatballs and place in the prepared baking dish.
Bake for about 25 minutes, or until meatballs are fully cooked through.
Meanwhile, in a small bowl, whisk together the Greek yogurt, lemon juice, garlic, and salt to make the lemon garlic sauce.
To assemble: place 3 meatballs on each flatbread or pita. Add cucumber, tomato, red onion, and chopped cilantro. Drizzle generously with the garlic sauce.
Serve immediately while hot.
Notes
You can substitute ground beef or a beef-lamb blend if lamb is unavailable.
Add crumbled feta or a dash of hot sauce for extra flavor.
These meatballs are also great served over rice or salad for a gyro bowl variation.
