Make Your Own Gyros at Home

Not your average Niko Niko's gyro (but also not as labor-intensive)

By Russell van Kraayenburg October 24, 2014

Photo via Flickr user jeffrewy

There is no doubt that two of Houston's best gyros can be found within a couple blocks of each other in Montrose. I can't compare with those gyros—the classic gyros. So, if that's what you're looking for, I suggest heading to Niko Niko's or Aladdin.

This, however, is my gyro. The only difference is the way I cook my meat. Instead of the ground, packed lamb or lamb and beef mixture, I use my favorite cut of lamb: lamb shank. While it requires a fairly long cooking time, the results are well worth it. Shanks provides deliciously tender, moist, and hearty meat with the unmistakeable lamb flavor.

The rest is a classic gyro, complete with homemade tzatziki sauce--it's easier than it looks.



For the Tzatziki

  • 1 c. plain yogurt
  • 1 small cucumber, finely chopped
  • 1/2 small white onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 T. olive oil
  • 1 T. lemon juice


  • 1 lamb shank
  • 1 qt. beef stock
  • 1 sprig rosemary
  • 5 sprigs oregano, plus leaves from 1 sprig finely chopped
  • 20 peppercorns
  • 2 slices pita bread
  • 1 red onion, sliced
  • 2 tomatoes, quartered
  • 1 c. microgreens
  • Ground black pepper, to taste


  1. Prepare the tzatziki by mixing all of the ingredients together in a bowl. Set aside in the refrigerator.
  2. Place the lamb shank, stock, rosemary, whole oregano sprigs, and peppercorns in a large pot. Cover and bring to a simmer. Cook for 3 to 4 hours, or until the lamb is tender.
  3. Once the lamb is cooked, remove from the stock and let cool sligtly. Once cool enough to touch, shred the lamb from the bone.
  4. Place a pile of lamb in a split pita. Top with the chopped oregano, sliced onion, tomatoes, microgreens, pepper, and tzatziki sauce.
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