Greek Lamb Wraps bring the vibrant flavors of the Mediterranean to your table with tender, herb-crusted lamb paired with fresh vegetables and creamy tzatziki sauce, all wrapped in warm pita or flatbread. This recipe captures the essence of authentic Greek cuisine with perfectly seasoned lamb that’s juicy and flavorful, complemented by crisp cucumber, ripe tomatoes, and tangy red onion. What makes these wraps extraordinary is the harmony of bold flavors – the earthy herbs and garlic that coat the lamb, the cooling tzatziki that balances the richness, and the fresh vegetables that add crunch and brightness. Each bite transports you to a sunny Greek taverna where simple, quality ingredients are transformed into something truly special through time-honored techniques and generous seasoning.
Serves: 4 people
Preparation Time: 45 minutes (including marinating time)
What You’ll Need
For the lamb marinade:
- 1.5 lbs lamb leg or shoulder, cut into strips
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
For the tzatziki sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt to taste
For assembly:
- 4 large pita breads or Greek flatbreads
- 2 cups mixed greens or lettuce
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- Fresh mint leaves
- Lemon wedges for serving
Preparing the Perfect Lamb
Cut the lamb into strips about 1/2 inch thick and 3 inches long, removing any excess fat or silver skin. Lamb leg is leaner and more tender, while shoulder has more flavor but requires slightly longer cooking. Either cut works beautifully for these wraps when properly prepared.
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried rosemary, ground cumin, smoked paprika, salt, pepper, and fresh lemon juice. Whisk everything together to create an aromatic marinade that captures the essence of Greek seasoning.
Marinating for Maximum Flavor
Add the lamb strips to the marinade, tossing to ensure every piece is thoroughly coated. The herbs and spices should cling to the meat, creating a flavorful crust when cooked. Cover and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
The longer marinating time allows the acids from the lemon juice to tenderize the meat while the herbs infuse their aromatic oils throughout each piece. Remove from refrigerator 15 minutes before cooking to bring to room temperature for even cooking.
Creating Authentic Tzatziki
Start by preparing the cucumber for the tzatziki – this step is crucial for the right consistency. Grate the cucumber on the large holes of a box grater, then place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. This prevents the tzatziki from becoming watery and ensures it has the proper thick, creamy texture.
In a bowl, combine the Greek yogurt, drained grated cucumber, minced garlic, fresh dill, lemon juice, and olive oil. Mix thoroughly and season with salt to taste. The tzatziki should be thick, creamy, and well-balanced with bright, fresh flavors. Refrigerate until ready to use – it actually improves in flavor as it sits.
Cooking the Lamb to Perfection
Heat a large skillet or grill pan over medium-high heat until hot but not smoking. Remove the lamb from the marinade, shaking off excess but leaving the herbs and spices clinging to the meat. Cook the lamb strips in batches to avoid overcrowding, which would cause steaming instead of proper browning.
Cook for 2-3 minutes per side until the lamb develops a beautiful golden-brown crust and reaches an internal temperature of 130°F for medium-rare, or 140°F for medium. Lamb is best when cooked to medium-rare to medium, as it can become tough if overcooked. Let the lamb rest for 5 minutes after cooking to allow juices to redistribute.
Preparing Fresh Components
While the lamb rests, prepare your fresh vegetables. Dice the tomatoes into small, uniform pieces and place them in a colander to drain excess liquid – this prevents soggy wraps. Dice the cucumber slightly larger than the tomatoes for textural contrast. Slice the red onion as thinly as possible for the best flavor distribution.
Halve the Kalamata olives and crumble the feta cheese into bite-sized pieces. Pick fresh mint leaves, discarding any tough stems. The combination of these Mediterranean ingredients creates the authentic flavor profile that makes Greek food so distinctive.
Warming the Bread
Warm your pita breads or flatbreads to make them pliable and enhance their flavor. You can do this in a dry skillet over medium heat for 30 seconds per side, wrap in foil and warm in a 350°F oven for 5 minutes, or heat directly over a gas flame for a few seconds per side. Properly warmed bread is essential for easy wrapping and better taste.
Assembly Technique
Lay a warm pita or flatbread flat on your work surface. Spread a generous layer of tzatziki down the center, leaving about 2 inches from one edge. The tzatziki serves as both flavor and moisture barrier, preventing the bread from becoming soggy while adding crucial cooling contrast to the seasoned lamb.
Layer mixed greens over the tzatziki, followed by the cooked lamb strips while they’re still warm. Add diced tomatoes, cucumber, sliced red onion, halved olives, and crumbled feta cheese. Finish with fresh mint leaves for an authentic aromatic touch.
Wrapping Mediterranean Style
Greek wraps are traditionally folded rather than rolled. Fold one edge of the pita over the filling, then fold in the sides and continue folding to create a neat package. If using flatbread, you can roll it more like a traditional wrap, folding the bottom up and rolling from one side to the other.
Serving with Style
Cut each wrap diagonally in half to showcase the colorful filling and make them easier to handle. Arrange on plates with lemon wedges and perhaps a small side of additional tzatziki for dipping. The presentation should be fresh and inviting, highlighting the vibrant colors of the Mediterranean ingredients.
Make-Ahead Strategies
The lamb can be marinated up to a day ahead, and the tzatziki actually improves when made several hours in advance. Cook the lamb just before serving for the best texture and temperature contrast. The vegetables can be prepped earlier in the day and kept refrigerated for optimal freshness.
Authentic Variations
Traditional Greek gyros use a spice blend that might include additional herbs like mint or thyme. Some regions add a pinch of cinnamon to the lamb marinade for warmth and complexity. You can also substitute lamb with chicken thighs or even firm white fish for lighter variations while maintaining the Greek flavor profile.
Wine and Beverage Pairings
These wraps pair beautifully with Greek white wines like Assyrtiko or Moschofilero, which complement the herbs and cut through the richness of the lamb. For non-alcoholic options, try Greek lemonade, iced mint tea, or sparkling water with a splash of pomegranate juice.
Nutritional Benefits
Lamb provides high-quality protein and essential minerals like iron and zinc. The tzatziki offers probiotics from the Greek yogurt, while the fresh vegetables contribute vitamins, fiber, and antioxidants. The olive oil provides healthy monounsaturated fats that are a cornerstone of the Mediterranean diet.
Cultural Context and Tips
In Greece, meals like this represent the philosophy of using simple, high-quality ingredients prepared with care and enjoyed leisurely with family and friends. The key to authentic Greek flavors is not holding back on the herbs, garlic, and lemon – these bold flavors are what make Greek cuisine so distinctive and satisfying. Don’t be afraid to be generous with the seasoning and fresh herbs for the most authentic experience.
