South Aussie Lamb Yiros (Or Gyros, Souvlaki, Kebabs, Doner Kabab

Total Time
Prep 15 mins
Cook 30 mins

This is a Greek street food that is very popular in Australia. In each state you will find it called something different however South Australia seems to be the only one to use the term 'yiros'. It is a popular late-night feast after a big night 'on the grog'. The standard salad ingredients are lettuce, raw onion and tomato topped with a garlic (but not tzatziki) sauce. Tabbouli, cheese and chili sauce are also popular fillings as are chicken, beef and falafels. Which ever meat is used it is cooked by stacking thin slices of marinated meat on a vertical skewer which turns in front of a heat source. The meat is then carved vertically from the skewer so the meat is in very thin shards. This is my version. I have used tzatziki as I have yet to discover the secret of South Aussie garlic sauce! Australian measurements used.

Ingredients Nutrition

  • 240 g lamb, backstrap
  • 1 tablespoon nostimini herb mix
  • 1 tablespoon olive oil
  • 2 large pita bread (labelled Greek Yiros in SA)
  • 1 medium tomatoes
  • 12 small onion
  • 14 small lettuce
  • 2 tablespoons tzatziki


  1. Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
  2. While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
  3. Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
  4. Heat 2 frypans to med-hot.
  5. Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
  6. When meat is ready remove from heat. Place one foil/paper stack on a plate.
  7. Working quickly, remove pita from heat and place on the paper with toasted side up.
  8. Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
  9. Repeat with remaining ingredients.
  10. Serve with plenty of napkins!
Most Helpful

Go South Aussie! Chef #892... Local Gaganis Bros have the trade mark, etc. Probably export to a good grocer near you? If not Good luck!

after*hours*cook October 30, 2009

Yum! I bought a Tzatziki Dip from the supermarket and topped our kebabs with avocado, red onion, lettuce, tomatoes and cheese. We also had some chili sauce and hommus dip. The lamb was extremely tender. Dave ate three!

Jewelies June 20, 2008

Mmmmm, fantastic! I think I sort of solved the garlic sauce part of the equation by using Tzatziki Sauce for the tzatziki sauce with double the amount of garlic and it was really all just superb! I used some slightly thicker pieces of lamb backstrap grilled on a BBQ and didn't worry the baking paper and foil to hold it together, just wrapped tightly in the bread.

Peter J October 29, 2007