Greek Lamb Meatball Gyros

Greek Lamb Meatball Gyros are a favorite in our house. They’re easy to make, and even the pickiest eater loves them. I’ll also show you how to make a simple Garlic Dill Sauce (a simplified Tzatziki-like sauce) and tell you about our homemade Greek Pita Bread, cooked fresh on the Blackstone!


  • 2 pounds Ground Lamb
  • 1 teaspoon Oregano
  • 1 teaspoon Onion Salt
  • 1 Egg
  • 1/2 Cup Breadcrumbs
  • 1/3 Cup Crumbled Feta
  • 1 tablespoon Chopped Fresh Dill
  • Cracked Pepper
Tzatziki Sauce
  • 1 cup Yogurt
  • 1 tablespoon Chopped Fresh Dill
  • 2 tablespoons Chopped Fresh Cilantro
  • 1/2 teaspoon Garlic Salt
  • Cracked Pepper
Marinated Cucumbers
  • 2 Cucumbers
  • 1/2 cup Apple Cider Vinegar
  • 1 tablespoon Honey
  • Salt & Pepper to Taste
  • 3 tablespoons Water


  • Make the Marinated Cucumbers in advance, preferably several hours before, to give them time to marinate. Peel the cucumbers, chop them in half, and into 1/4-inch slices. In a bowl, mix the other ingredients and add the cucumbers. Set in fridge to marinate.
  • Mix all of the Meatball ingredients in a bowl.
  • Preheat the Oven to 400 degrees.
  • Form meatballs into 1 to 1 1/2-inch balls, and lay them on a cooking sheet lined with foil. I use a cookie scoop, but you can do it by hand.
  • Cook for 10 to 15 minutes and check for doneness. They should be cooked through.
  • I look to make my own homemade Greek Pita Bread. I use the Half Baked Harvest recipe and cook the Pita on the Blackstone. We use the Amish Butter from Whitt’s Place to take it up a notch!