Kefi Lamb Gyro

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This homemade lamb gyro recipe brings the vibrant, savoury flavours of a Greek taverna straight to your kitchen. By combining finely minced lamb and pork with aromatic herbs, garlic and grilled onions, you create a deeply flavourful meat base that is oven-steamed for succulence and then pan-fried for those essential crisp edges. It is a fantastic way to enjoy a high-protein dinner that feels indulgent yet remains wholesome and fresh.

Perfect for a weekend feast or a sophisticated shop-bought alternative, these gyros are best served tucked into charred pitas with a generous dollop of cool tzatziki and a crisp Greek salad. Preparing the meat a day in advance allows the spices to meld beautifully, making it an excellent make-ahead option for stress-free entertaining. Simply fry the slices just before serving to achieve that signature golden-brown finish.

Ingredients for Kefi Lamb Gyro

2 1/4 inch thick slices Spanish or sweet onion
שמן זית כתית מעולה
Kosher salt and coarsely cracked black pepper
450g well-marbled, finely lamb mince (from the shoulder)
230g finely pork mince
1 כפית חרדל דיז'ון
2 כפיות שום קצוץ
1 כפית כוסברה טחונה
1 teaspoon espelette pepper or best-quality chilli powder
2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives
1 whole spring onion, minced
2 ביצים גדולות, טרופות
Greek Salad, for serving
Tzatziki, for serving
6 pitas, for serving

How to make Kefi Lamb Gyro

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings and chop very fine.

Lightly brush a 7 1/2 X 11-inch baking dish with olive oil and preheat the oven to 191°C.

In a large mixing bowl, combine the chopped grilled onion, lamb, pork, mustard, garlic, coriander, espelette, fresh herbs, spring onion, and eggs. Season liberally with kosher salt and pepper and thoroughly combine the mixture with clean hands. Transfer to the baking dish and spread out evenly to the edges, smoothing the top flat. Place the dish inside a larger roasting pan and add boiling water to about halfway up the sides of the baking dish.

Bake for 45 minutes, or until the gyro shrinks away from the sides and is quite hot in the middle when pierced with a metal skewer (around 66°C). Remove the pan from the water bath and cool to room temperature. Cover and refrigerate for at least 3 hours or, ideally, 24 hours, to develop the flavours.

Place a large, flat platter upside down over the baking dish. Turn both over, and carefully remove the gyro. With a hot, sharp knife, slice the gyro about 3/8 inch thick. In a very large skillet, warm 80ml oil over medium-high heat. When the oil is very hot, add the gyro slices and sauté for about 2 minutes, shaking the pan around to thoroughly coat the slices with the oil.

Paint the pita with extra-virgin olive oil, season with kosher salt and pepper, and grill until firm and char-marked on all sides. Smear some Tzatziki in the centre of each pita round. Divide the gyro meat among the pitas, on top of the tzatziki. Add some Greek Salad. Pull the sides of the pita up to meet in the centre, like a taco. Serve like a taco, or wrap and secure with a wide strip of parchment. Messy and great!

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.