Greek American Lamb Gyros

READY IN: 1hr 35mins
YIELD: 6 gyros




  • Combine lamb, kosher salt, pepper, and oregano in medium bowl.
  • Mix with hands until homogeneous.
  • Cover and refrigerate at least 1 hour or up to overnight.
  • Meanwhile, place yogurt in fine-mesh strainer set over small bowl.
  • Allow to drain in refrigerator for 1 hour.
  • Adjust oven rack to middle position and preheat oven to 300 degrees Fahrenheit.
  • Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
  • Line a rimmed baking sheet with aluminum foil.
  • With moist hands, form meat mixture into a rectangle about 1-1/2 inches high, 8-inches long, and 5-inches wide.
  • Bake until center of loaf reads 155 degrees Fahrenheit on an instant read thermometer, about 30 minutes.
  • Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note).
  • Meanwhile, make sauce.
  • Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley; stir to combine.
  • Season to taste with salt. Refrigerate, covered, until ready to use.
  • Adjust broiler rack to highest position (about 1-1/2 to 2 inches from broiler element). Preheat broiler.
  • Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1-1/2 inches wide).
  • Lay strips on rimmed baking sheet lined with aluminum foil.
  • Broil until edges are brown and crispy, about 2 minutes.
  • Tent with aluminum foil.
  • Warm bread by placing on a rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
  • Spread 1/4 cup of sauce over each piece of bread.
  • Divide meat evenly between sandwiches.
  • Top as desired, wrap with foil, and serve.