Lamb and Haloumi Gyro’s are the perfect weeknight dinner recipe. They are quick and easy and taste great!Jump to Recipe
I am often looking for recipes to use up leftover roast meat and these Lamb and Haloumi Gyro’s are perfect. They are really adaptable, easy as and the whole family enjoy them.
I love using the Lebanese style Pita bread that are in the bread section in Countdown but my store had run out so I just used wraps this time and they were great!
You can mix up your sauces and salad ingredients for a totally different vibe and flavour combination too.
You will need some sliced meat, I have lamb here, everyone’s favourite squeaky cheese – Haloumi, lettuce, red onion, and tomato plus hummus, garlic yoghurt and hot sauce.
How to make Lamb and Haloumi Gyro:
I love making my own chips to go into the gyro’s, I drizzle the slices of potato with olive oil, rosemary, seasoning and lemon zest and then bake. But feel free to use store bought chips to make this dish even easier!
Then we are filling the warm pita/wrap with sliced lamb. Gyro is a Greek dish which is traditionally make from meat cooked on a vertical rotisserie. We aren’t cooking the meat in the same way but it is being presented in the same way, like a Doner Kebab.
Slice all your salad ingredients, red onion, lettuce and tomato. This gives the dish crunch and freshness. Now let’s talk sauces. I have used hummus, garlic yoghurt and hot sauce. But you can use whatever you enjoy best. I made my Garlic Yoghurt with Greek yoghurt, minced garlic and lemon juice
Cook the diced haloumi right before you are serving so it is still warm and a little oozy when serving.
Then when you assemble, you can place the warm pita on foil so that you can easily roll it up. Then layer everything up, sauce everything and roll up and serve!
Common questions about Lamb and Haloumi Gyro:
Can I make this vegetarian? Absolutely, just leave out the lamb.
Lamb & Haloumi Gyro
- 3-5 medium sized potatos peeled and cut into chip shapes
- 2 tablespoons Olive oil
- 1 stem of Rosemary leaves removed, finely chopped
- 1 Lemon zested
- Salt & Pepper
- 400 grams Leftover Roast Lamb sliced
- 1 punnet of Hummus
- 200 grams Haloumi cut in 2cm dice
- 4 large pita breads Lebanese style
- To Serve
- Hot sauce
- Garlic yoghurt *see notes
- Lettuce sliced
- Tomato sliced
- Red onion sliced
Preheat oven to 200 degrees fan bake and line an oven tray with baking paper
Toss the potatoes in a bowl with olive oil, rosemary, lemon zest and salt & pepper and place on the baking tray in a single layer. Don’t crowd the tray, use two trays if needed.
Bake until golden and cooked through, around 40 minutes.
Assemble all your salad and sauce ingredients while the potatoes cook.
Once potatoes are cooked, turn the oven off and open the oven door. This helps the chips crisp up.
Take a non stick pan on a medium heat add a little oil, once the pan has come to temperature cook your haloumi on both sides until golden.
Warm your leftover lamb in a fry pan or microwave.
Warm your pita. Place the pita on top of a large piece of foil, this is what helps you wrap it all up.
Layer up your pita with hummus, potatoes, lettuce, tomato, red onion, and lamb, haloumi and top with hot sauce & Garlic Yoghurt.
Wrap up, serve and eat straight away.
I made my Garlic Yoghurt with Greek yoghurt, minced garlic and lemon juice
Large flat Pita bread is ideal, but these wraps did the job just fine and tasted great.