These leftover lamb gyros turn the last of a roast into a fresh, fast lunch or dinner: thin slices seasoned with oregano and cumin, seared until the edges crisp, then wrapped in warm pitas with cool, garlicky tzatziki. The recipe makes two gyros from about 6 ounces of lamb, so it is ideal when a roast leaves you with just a little extra. Searing the seasoned slices in a single layer is what gives them that gyro-shop flavor instead of tasting like reheated leftovers. It all comes together in one skillet in about 18 minutes.
Why you’ll like it
- Uses up a small amount of leftover lamb with nothing wasted.
- Ready in about 18 minutes, with one skillet for the lamb and the pitas.
- A half-cup batch of tzatziki, so there is no big tub left in the fridge.
- Crisp-edged, well-seasoned lamb that tastes freshly made.
- Easy to adapt with other leftover roast meats.
What makes it work
Seasoning the cooked meat. Leftover roast lamb already tastes good, but tossing the slices with oregano, cumin, paprika and a little oil gives them the warm, savory flavor people expect from a gyro.
A hot pan and a single layer. Thin slices spread out in a hot skillet sear quickly, so the edges crisp while the inside stays tender. Piling them up would steam them and turn them gray.
A quick finish. Because the lamb is already cooked, it only needs 3 to 4 minutes to heat through. A splash of lemon at the end brightens the rich meat.
Thick, fresh tzatziki. Squeezing the shredded cucumber dry keeps the sauce creamy rather than watery, so it clings to the lamb instead of soaking the pita.
Why it’s a great leftover meal for two
Most leftover lamb gyro recipes assume you have a pound or more of meat and four people to feed. After a roast for two, you are more likely to have a few slices tucked in the fridge. This recipe is built around that amount: 6 ounces of lamb makes one generous gyro each, and every other ingredient is scaled to match, down to a half cup of yogurt for the tzatziki.
It is also a good way to make a special meal stretch into a second, completely different one. A Sunday roast becomes a quick, casual weeknight dinner that feels like a treat rather than a rerun, the kind you can eat side by side at the counter.
Ingredients for leftover lamb gyros
Here is what to look for. Exact amounts are in the recipe card below.
- Leftover roast lamb: leg or shoulder roast both work. Slice it thinly while it is cold, against the grain, so it heats quickly and stays tender.
- Greek yogurt: plain, thick Greek yogurt makes the creamiest tzatziki. Full-fat or 2% both work.
- Cucumber: shred it on the large holes of a grater, then squeeze it dry in a clean towel.
- Garlic and lemon: a small clove of garlic and a little lemon juice give the tzatziki its bright, sharp flavor, and the lemon also finishes the lamb.
- Spices: dried oregano, ground cumin and paprika are the classic gyro flavors and are pantry staples.
- Pita bread: soft, pocketless Greek-style pitas fold best, but any pita or flatbread works.
- Toppings: tomato, red onion and lettuce add crunch and freshness; feta is an optional salty extra.
How to make leftover lamb gyros
- Stir together the tzatziki and chill it.
- Toss the sliced lamb with oil and the spices.
- Sear the lamb in a hot skillet for 3 to 4 minutes until crisp at the edges and hot throughout.
- Warm the pitas in the same skillet.
- Fill the pitas with tzatziki, vegetables and lamb, and serve.
Step-by-step notes
Making the tzatziki first. Stirring it together before anything else gives the garlic a few minutes to mellow and the sauce time to chill. If you have time, it is even better made ahead.
Reheating the lamb. Let the skillet get properly hot over medium-high heat before the lamb goes in. Spread the slices out so they touch the pan, leave them for a minute to brown, then toss once or twice. They are ready when the edges are lightly crisp and the meat is steaming hot all the way through. An instant-read thermometer pushed into a stack of slices should read 165°F.
Warming the pitas. Wipe out the skillet, add a little oil and lower the heat to medium. Warm each pita on both sides until it is soft and bends without cracking; a cold pita tends to tear when folded.
Assembling. Spread the tzatziki down the middle, add the lettuce first as a barrier, then the tomato, onion and lamb. Fold the sides up and wrap the bottom in a square of parchment or foil to make them easier to eat.
Tips for the best results
- Slice the lamb while it is cold; it cuts thinner and more neatly.
- Pat the cucumber dry for a thick tzatziki that holds its shape.
- Keep the lamb in a single layer so every slice gets some color.
- Season the lamb before it goes into the pan so the spices toast slightly.
- Serve right away while the lamb is hot and the tzatziki is cold.
Swaps and variations
- Other leftover meats: leftover roast beef or chicken works the same way; heat it through just as you would the lamb.
- Make it ahead: the tzatziki keeps in the fridge for up to a day, so you only need to heat the lamb and pitas at dinnertime.
- Extra toppings: crumbled feta adds a salty finish.
- Bread: any soft flatbread works in place of pita.
What to serve with them
Gyros are a full meal on their own, but a simple side makes them feel like a spread.
- A chopped salad of cucumber, tomato and red onion with olive oil and lemon.
- Oven fries or roasted potato wedges.
- Extra tzatziki for dipping.
It is a relaxed, hands-on dinner, the kind you can build at the counter together and eat while it is still hot.
Storage and food safety
Use leftover roast lamb within 3 to 4 days of cooking it, and always reheat it until it reaches 165°F. Refrigerate any extra tzatziki or reheated lamb within 2 hours, and eat it within 3 to 4 days of the original roast. Keep the gyros unassembled if you want to save some for later, since the pita softens once it is filled.
A little leftover lamb, a quick sauce and two warm pitas are all it takes to make a second meal worth looking forward to. Enjoy every crisp, garlicky bite.
Frequently asked questions
How do I reheat lamb for gyros?
Slice it thinly, toss it with a little oil and seasoning, and sear it in a single layer in a hot skillet for 3 to 4 minutes until the edges crisp and it is steaming hot throughout (165°F).
What can I do with leftover Greek lamb?
Gyros are one of the easiest options: the seasoning suits it and the meal is ready in about 18 minutes. Use the lamb within 3 to 4 days of roasting.
How do I make leftover lamb taste like gyro meat?
Season the slices with oregano, cumin and paprika before searing, crisp the edges in a hot pan, and finish with a squeeze of lemon.
Print
Leftover Lamb Gyros for Two
- Total Time: 18 minutes
- Yield: 2 gyros
Description
Leftover roast lamb turned into gyros for two: seasoned slices seared until crisp, in warm pitas with quick tzatziki, tomato, onion and lettuce.
Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup shredded cucumber, squeezed dry
- 1 small clove garlic, finely grated
- 1/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil, divided
- 2 teaspoons lemon juice, divided
- 6 ounces leftover roast lamb, thinly sliced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked or sweet paprika
- 1/8 teaspoon black pepper
- 2 pita breads
- 1 small tomato, sliced
- 1/4 small red onion, thinly sliced
- 2 lettuce leaves
- 2 tablespoons crumbled feta (optional)
Instructions
- Make the tzatziki: stir together the yogurt, cucumber, garlic, a pinch of the salt, 1 teaspoon of the olive oil and 1 teaspoon of the lemon juice. Refrigerate while you prepare the lamb.
- Toss the lamb slices with 1 teaspoon of the olive oil, the oregano, cumin, paprika, pepper and the remaining salt.
- Heat a 10-inch skillet over medium-high heat. Add the lamb in a single layer and cook 3 to 4 minutes, tossing once or twice, until the edges crisp and the lamb is steaming hot throughout (165°F). Sprinkle with the remaining lemon juice and move it to a plate.
- Wipe the skillet, add the remaining olive oil and warm the pitas one at a time over medium heat, turning once, until soft and pliable.
- Spread tzatziki on each pita, add lettuce, tomato, onion and the lamb, top with feta if you like, fold and serve.
Notes
Equipment: 10-inch skillet, small bowl, grater
- Squeeze the shredded cucumber in a clean towel so the tzatziki stays thick.
- Slice the lamb thinly against the grain while it is cold; it slices more neatly and heats quickly.
- Leftover roast beef or chicken works the same way.
- The tzatziki can be made up to a day ahead and kept refrigerated.
- Doneness: The lamb is ready when it is steaming hot all the way through (165°F) and the edges are lightly crisp.
- Use leftover roast lamb within 3 to 4 days of cooking. Refrigerate any extra tzatziki or reheated lamb within 2 hours and eat within 3 to 4 days of the original roast.
- Reheat leftover lamb until it reaches 165°F.
- Keep tzatziki refrigerated and do not leave it out for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek
