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Lamb Kofta Gyros

Prep Time:
20 mins.
Cook Time:
10 mins.


  • 12 ounces ground American lamb
  • 1 small red onion
  • 2 cups quartered cherry tomatoes
  • 15 ounces chickpeas, drained and rinsed
  • 1/2 seedless cucumber, quartered lengthwise and chopped into triangles
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/2 cup loosely packed mint leaves
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons dry bread crumbs
  • 2 garlic cloves, minced
  • 1 teaspoon Aleppo pepper or other mild chile powder
  • 8 wood skewers, soaked at least 30 minutes in water
  • 1/2 cup Greek yogurt
  • 4 pitas, warmed on the grill


  1. Finely grate half the red onion, and drain off the excess liquid in a strainer. Thinly slice the other half and soak it in ice-cold water for 10 to 20 minutes, then drain well.
  2. In a large bowl, combine the sliced onions, tomatoes, chickpeas, cucumber, vinegar, olive oil, and 1/2 teaspooon salt. Stir in the mint leaves just before serving.
  3. In another bowl, combine the grated onion, lamb, parsley, bread crumbs, garlic, Aleppo pepper, and 1/2 teaspoon salt. Divide the meat into 8 portions and form each portion into an oval meatball around the top third of a wood skewer.
  4. Prepare a hot fire in a gas or charcoal grill, or heat a grill pan over medium-high heat. Oil the grill grates and arrange the skewers over the hottest parts. Grill until nicely charred on all sides, turning occasionally, about 5 to 7 minutes total.
  5. Spread 2 tablespoons of the yogurt in the center of each pita and top with 2 of the kofta (skewers removed) and a big spoonful of salad. Fold the pita around the fillings and serve.

Source: American Lamb Board