Lamb gyros with tomato salad and garlic yogurt

A healthy spin on the Greek takeaway favourite.


4 extra trimmed lamb leg steaks (about 500g), halved

1 tbsp essential Waitrose olive oil

2 tbsp dried oregano

2 tbsp white wine vinegar

2 garlic cloves, crushed

200g essential Waitrose Greek style low fat natural yogurt

20g pack dill, chopped

4 pitta breads

250g essential Waitrose cherry tomatoes, halved

1 cucumber, cut into small chunks

1 essential Waitrose onion, thinly sliced


1. Put the lamb in a bowl with the oil, oregano, 1 tbsp vinegar and 1⁄2 the garlic. Season, toss together and set aside. In another small bowl, mix the yogurt with 1⁄2 the dill and the remaining garlic and vinegar; season and set aside.

2. Heat a heavy-based griddle pan until very hot. Pat the meat dry and griddle until crisp at the edges and just blushing in the centre (about 2-3 minutes on each side). Remove from the heat and rest under foil for 5 minutes before slicing.

3. Toast the pitta breads and serve warm, topped with the garlic yogurt, tomatoes cucumber, lamb, onion and remaining dill, plus a grinding of black pepper.

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,079kJ
Fat 21.5g
Saturated Fat 8.4g
Carbohydrate 40.4g
Sugars 9.9g
Protein 35.1g
Salt 0.8g
Fibre 3.9g

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5 stars

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