My heritage is Greek, and in 2006 I was fortunate to spend ten glorious days island-hopping with my aunty. She spoke Greek fluently, so we never had trouble getting what we needed. I still remember the first gyros I had on the island of Syros—it was absolutely wonderful.
One detail that stood out was the inclusion of chips. Greeks love their chips; my yia-yia (grandma) always made her own chips to serve with steak and salad when I visited. I’ve recreated this lamb gyros at home, and the memories came flooding back.
Gyros is a Greek classic: pile warm pita breads with fillings and fold them over to enjoy a superb combination of flavors and textures.
Ingredients
4 pita breads
500 g lamb leg steak, cut into strips
1 tbsp olive oil
2 tbsp Greek seasoning
100 g tzatziki
2 tomatoes, sliced
1 white onion, thinly sliced
2 cups iceberg lettuce, shredded
Oven-baked chips
Method
1. Heat the olive oil in a frying pan. Toss the lamb strips with the Greek seasoning, then add the seasoned lamb to the hot pan and cook until browned on all sides.
2. Warm the pita breads gently in a clean frying pan or microwave until just heated through. Fill each pita with lamb, tzatziki, tomato, onion, lettuce and a handful of chips.
Fold the pita over and enjoy.
Serves 4
