Lamb Gyros On The Souvla

Here’s a step-by-step guide to my lamb gyros on the souvla. If you want super tasty, authentic lamb gyros, then follow along. 

Guys, if you haven’t made a lamb on the spit recipe, you haven’t lived. All good, we can change that!

If this recipe is for you, then my charcoal chickens on the rotisserie is a must-not-miss dish. I’ve also got a delicious recipe for chicken gyros on the souvla – another showstopper. Let’s dive in...

What is lamb gyros on the spit?

Lamb gyros on the spit, also known as lamb "yiros" , is a traditional dish where seasoned lamb meat is skewered and roasted slowly on a vertical rotisserie. The meat is typically marinated to tenderize and flavour it.

As the lamb rotates on my Cypriot souvla, it cooks evenly, letting the outer layers crisp up while the inside remains succulent and juicy. 

This method of cooking helps the lamb to develop a deliciously charred outer layer while remaining moist and tender inside.

Once cooked to perfection, the gyro meat is thinly sliced off the spit and typically served wrapped in warm Greek pita bread along with fresh vegetables, tzatziki sauce, and other Greek condiments. 

Best lamb meat for lamb gyros spit recipe

In my experience as, the best lamb meat for a lamb gyros spit recipe is typically lamb shoulder or leg 

Both cuts have a good balance of flavour and tenderness when cooked slowly on a spit. 

Here's why each cut is a great choice:

1. Lamb shoulder: This cut is well-marbled with fat and contains connective tissue, which adds flavour and juiciness to the meat. When roasted on a spit, the fat renders and bastes the meat, keeping it moist and tender. Lamb shoulder is also relatively forgiving and can handle longer cooking times without drying out. Guys, nobody likes a dry slice of lamb…
2. Lamb leg: Lamb’s leg is leaner compared to lamb shoulder but still offers excellent flavour and tenderness. It's a popular choice for gyros because it can be sliced thinly and has a more uniform shape. This makes it easier to skewer and roast on the spit. 

When selecting lamb meat for gyros, look for cuts that are fresh, well-trimmed, and preferably boneless to make your life easy when preparing everything. 

Why you’ll love this recipe for lamb gyros

You'll love this recipe for lamb gyros for so many reasons; here are my top 4:

• Incredible flavour: The combination of spices and herbs, infuses the lamb meat with irresistible flavours. You will NOT be able to stop eating this lamb!
• Authentic cooking method: Cooking the lamb gyros on a spit replicates the traditional Greek method. The result is tender, juicy meat with a beautifully charred exterior. The slow rotation ensures even cooking, producing gyro meat that's crispy on the outside and juicy on the inside.
• Perfect for gatherings: Whether you're hosting a backyard BBQ, a family dinner, or a casual get-together with friends, lamb gyros on the spit make is a total crowd-pleaser. The aroma of the roasting lamb will have people circling your BBQ! Don’t say I didn’t warn you!
• Easy preparation: While the cooking process may take some time, the preparation is SO easy. Marinate the lamb meat, skewer it on the spit, and let the BBQ or grill do the rest of the work. It's a relatively hands-off recipe that delivers incredible results.

Ingredients needed to make lamb gyros on the souvla

Here is what you’ll need to make your lamb gyros:

• Tomatoes: Choose ripe tomatoes – the acidity helps marinade, soften, and flavour the meat.
• Banana peppers: This is a powerful marinade ingredient, together with the tomatoes. 
• Garlic powder: It complements the lamb beautifully and infuses the meat with its distinct taste.
• Throumbi: Throumbi, also known as savory, is a herb with a peppery flavour profile. 
• Mild mustard: This adds a subtle tanginess to the gyros.
• Sunflower oil: This adds moisture to the meat, but has a neutral flavour!
• Lamb shoulder: Choose a quality lamb shoulder for the gyros. The shoulder cut is flavourful and tender when cooked slowly on the spit.

Top tips for making lamb gyros

Here are some top tips to ensure your lamb gyros turn out perfectly:

• Choose quality lamb: Start with high-quality lamb meat. Choose fresh, well-trimmed cuts such as lamb shoulder or lamb leg. Look for meat that is marbled with fat. This will give you the juiciest result. 
• Adjust the spit: If you notice too many flare-ups when your meat is close to the charcoal, I suggest moving the spit slightly to the side so it’s not directly over the coals.
• Marinate for flavour: Marinate the lamb meat for at least a few hours, preferably overnight, to allow the flavours to penetrate the meat fully. Just don’t skimp on the marinade time.
• Slice meat evenly: If you're slicing your meat, go for thin, uniform slices. This ensures that the lamb cooks evenly on the spit which is what you’re after.
• Skewer properly: Skewer the lamb meat tightly onto the spit to prevent it from falling apart during cooking. Make sure the meat is evenly distributed along the length of the spit for consistent cooking.

How to serve lamb gyros on the souvla

The options for what to do with your lamb gyros are honestly endless. Here are a few thought starters.

• Build your own pita: Serve sliced lamb gyros on a board with cucumber, fries, tzatziki, marinated tomatoes, and salad. What’s not to love?
• Greek salad: Serve lamb gyros in a classic Greek salad: think crisp lettuce, juicy tomatoes, cucumber slices, red onions, Kalamata olives, and crumbled feta cheese. Dress it with a simple olive oil and lemon vinaigrette. This is a brilliant way to use leftovers (leftovers are unlikely though).
• Roasted vegetables: Combine the lamb slices with roasted vegetables like bell peppers, zucchini, eggplant, and onions. Toss them in olive oil, garlic, and Mediterranean herbs like oregano and thyme before roasting them.
• Tzatziki platter: Create a tzatziki platter with an assortment of dips and spreads including tzatziki, and hummus. Serve it with warm pita bread or crispy pita chips for dipping.
• Rice pilaf: Serve lamb gyros alongside a fragrant Mediterranean rice pilaf cooked with onions, garlic, toasted pine nuts, and chopped fresh herbs like parsley and dill. 
• Grilled halloumi cheese: Offer grilled halloumi cheese as a side dish or appetizer. Halloumi cheese is a semi-hard, brined cheese with a high melting point, making it perfect for grilling. Serve it with lemon wedges to squeeze over the cheese.

📖 Recipe