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Two lamb gyros on black plate with yogurt sauce, sliced tomato and lettuce
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5 from 1 vote

Leftover Lamb Gyros

Thin sliced leftover roasted lamb, slivered red onion, fresh lettuce, tomato and a dollop of Tzatziki wrapped in warm toasted naan.
Prep Time10 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Greek
Keyword: gyros, roasted lamb, what to do with leftover lamb, leftover lamb gyros
Servings: 2
Calories:

Ingredients

  • 3/4 to 1 pound leftover roast lamb thinly sliced
  • 1/2 teaspoon Greek seasoning or to taste
  • 4 small round naans or other naan/pita bread
  • 1/2 tablespoon olive oil
  • 1/2 cup lettuce shredded
  • 1 medium tomato sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup Tzatziki

Optional Topping:

  • Crumbled feta cheese, diced cucumbers, hummus, fresh dill, sliced radished, pickle chips

Instructions

  • Make the Tzatziki and refrigerate then prep, slice and chop the other toppings of your choice and set aside.
  • Add the olive oil to a large skillet over medium heat then add the sliced lamb. Season with Greek seasoning and warm both sides. 
  • Warm the naan bread either in the toaster (if size permits) - other gently heat in the microwave or dry nonstick skillet over medium-low heat just until they’re warm and softened. 

To assemble:

  • Add a thin layer of Tzatziki over half of the naan then top with shredded lettuce and tomato. Divide the lamb between the naan then top with a dollop of Tzatziki, fold the naan over and serve right away.
    For sandwich style gyros, you'll need two 4″ naan rounds per sandwich - layered as above.