Name: Greek Ground Lamb Sandwich Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 78 min
Ingredients: 1/2 lb ground lamb; 1/2 tsp dry oregano; 1/2 tsp dry rosemary; 1/2 tsp ground cumin; 1/2 tsp kosher salt (plus more as needed); 1 tsp zest of half a lemon; 2 cloves garlic (grated – using a micro plane); 2 tsp olive oil (divided); 1/2 cup seedless cucumber (quartered and chopped); 1/3 cup tomato (chopped (about 1 small tomato)); 1 tbsp diced red onion; 1 tbsp red wine vinegar; 1/2 cup plain Greek yogurt; 2 pitas (warmed); Chopped dill (for serving (optional))

If you love Greek lamb gyros but don’t have a rotisserie spit hanging out on your kitchen counter, this Greek ground lamb sandwich recipe is a perfect way for home cooks to bring those bold, herby flavors into the dinner rotation. They’ve got all the juicy, crusty, garlic-packed energy of a gyro. Instead of slow-roasting stacked leg of lamb, we’re using ground lamb—seasoned with oregano, rosemary, lemon zest, and plenty of garlic—and pan-frying it in a hot cast-iron skillet until the edges get irresistibly crisp.

Jump to Recipe Print Recipe

Greek ground lamb sandwich with crispy ground lamb patties garnished with a cucumber yogurt salad on a pita.

Then we chop the patties into bite-size pieces, so every bite of your lamb pitas is packed with a crispy texture and full flavor.

Inspired by traditional gyro sandwiches, this version is more steak sandwich than burger. The ground lamb patties are juicy and flavorful, but it’s the crispy sear and rough chop that make this feel like a proper sandwich, not just meat in a pita. And if lamb’s not your thing, no problem—ground pork, chicken, or beef all work here. You’ll still get that delicious gyro vibe, just with a slightly different flavor.

Anyone avoiding dairy may swap the yogurt sauce for hummus, mashed avocado, or a drizzle of tahini resulting for a result just as creamy and satisfying.

This crispy greek ground lamb sandwich (or pitas) recipe is totally doable on a weeknight—just plan ahead to let the seasoned meat rest in the fridge for an hour (or even overnight) so the flavors can really develop.

And if you’ve got a pound of ground lamb and want more dinner inspiration, I’ve got you covered: try my Lamb and Yogurt Casserole (rich, cozy, and baked with a golden top), our Small-batch Lamb Meatloaf (yes, it's just one pound and totally weeknight friendly), or the Lamb Ragu with Gnocchi, which is basically comfort food perfection. All perfectly portioned for two, just like this one.

Jump to:

Ingredients for Greek Ground Lamb Sandwich (or pitas) Recipe
How to season ground lamb
Making a lamb sandwich
Share your thoughts
Related
Pairing
Greek Ground Lamb Sandwich Recipe
Small-Batch Grilling for Big Flavor

Ingredients for Greek Ground Lamb Sandwich (or pitas) Recipe

Cucumber Yogurt Salad to garnish the greek lamb sandwich in a green bowl with red wine vinegar and garlic oil in glass jars next to the salad bowl.

Ground Lamb

This is the star of the show. Lamb brings a rich, slightly gamey flavor that really makes these pitas feel like a true gyro-inspired dish. If lamb isn’t your thing or it’s tricky to find, use ground pork, chicken, or beef instead. You’ll still get great results, with a slight flavor shift. Regardless of the meat, the key is to form loose, well-seasoned patties and cook them hot and fast, so the outsides get golden and crispy.

Olive Oil Marinade

A little olive oil works double-duty here—helping the meat stay moist and carrying the flavors of dried oregano, rosemary, cumin, garlic, salt, and lemon zest deep into the meat. This combo is straight out of the Greek flavor playbook and gives each bite an herby punch with just the right amount of citrusy brightness. Don’t skip the marinade! Even an hour in the fridge makes a huge difference.

Cucumber-Yogurt Salad

We’re keeping things simple and fresh with a quick cucumber salad that also doubles as a sauce. Look for English cucumbers (the long, skinny ones usually wrapped in plastic) since they’re seedless and have thinner skin. If you’re using a regular cucumber, just scoop out the seeds with a spoon to avoid excess water. Mix with thinly sliced red onion, a splash of lemon juice, and a little garlic. It’s tangy, crunchy, and cool—the perfect contrast to the warm, crispy lamb. Right before you serve, To serve, spread a few tablespoons of yogurt down the center of a pita. Now, layer on the crispy lamb and the cucumber salad.

Dairy-free? You can absolutely swap the yogurt for hummus, mashed avocado, or tahini. Each brings a different vibe, but all are creamy and totally pita-worthy.

Pitas

Grab your favorite store-bought pitas or flatbreads for these lamb pitas. I like to warm mine directly over a gas burner for 10–15 seconds a side (use tongs!), or you can wrap them in foil and pop them in a 350°F oven for 5–8 minutes until soft and steamy. However you do it, warm pitas make a world of difference—they’re way more pliable and delicious that way, ready to be stuffed to the brim.

See recipe card for quantities.

How to season ground lamb

The secret to getting juicy, flavorful ground lamb with crispy edges starts with a simple marinade that doubles as a seasoning mix. We're not talking anything complicated—just a handful of pantry spices, fresh lemon zest, and good olive oil to tie it all together.

In a medium bowl, combine your ground lamb with dried oregano, rosemary, and ground cumin. These herbs bring that classic Greek flavor we’re going for—earthy, woodsy, and a little warm. Add lemon zest for brightness and a hit of acidity, minced garlic for depth, kosher salt to enhance everything, and a generous drizzle of olive oil to help the meat stay tender as it cooks. The oil also helps the patties develop that gorgeous golden crust in the skillet.

Use your hands to gently mix everything together—just enough to combine without overworking the meat. You want it well blended but still loose and tender. Cover the bowl and refrigerate the mixture for at least an hour, or up to overnight if you’re planning ahead. That rest time lets the flavors really soak in and gives the meat a better texture when you cook it.

Making a lamb sandwich

When you’re ready to cook, heat a well-seasoned cast iron skillet over medium-high heat. This is key—you want a hot pan to really develop that golden, crispy exterior we love in gyro meat. Add a drizzle of oil if needed, then place your seasoned lamb in the pan and use a spatula to press it into a thin, even layer. Don’t worry about perfect shape here—it can look a little rough around the edges. What you’re aiming for is maximum contact with the skillet, so you get that gorgeous sear.

cooking ground lamb patties in a cast iron skillet to achieve a golden brown crispy exterior.

Let the lamb cook undisturbed until it’s deep golden brown and crisp on the bottom, about 4 minutes. Then, use the spatula to cut the meat into a few large pieces and flip them over. Cook for another minute or so to get some color on the other side, then start breaking the meat into roughly 1-inch chunks. Some pieces will be smaller, some a bit bigger—that’s totally fine. Just keep cooking and flipping occasionally until all the pieces are crisped up on the outside and cooked through, about another 4 minutes.

A pita with a layer of yogurt sauce and greek ground lamb on top to make a sandwich sitting on a wooden cutting board.

The end result? Bite-sized bits of seasoned lamb with a beautifully crispy crust and a juicy, flavorful center—basically gyro-style magic without the rotisserie.

Greek ground lamb sandwich with a cucumber, tomato and dill salad on top of ground lamb patties.

Did you make this recipe?

Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Looking for other ground lamb recipes like this? Try these: