Lamb Gyros with Tabbouleh

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10 minutes


20 minutes



Oven Temp




4 Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced

1 tablespoon olive oil

1 large garlic clove, crushed

A pinch chilli flakes

The juice of 1/2 lemon

4 medium flatbreads

For the Tabbouleh

150g Bulgar wheat

500ml vegetable stock

8 spring onions, washed and sliced

2 large beef tomatoes, cut in half, seeds removed and flesh chopped

1/2 cucumber, cut in half longways, seeds removed and flesh chopped

1 tablespoon mint, finely chopped

1 tablespoon flat leaf parsley, finely chopped

1 tablespoon olive oil 

The zest and juice of 1 lemon

Freshly milled salt and pepper

For the Tzatziki

4 tablespoons Greek natural yoghurt

1/2 cucumber, cut in half, seeds removed and flesh grated

1 garlic clove, crushed

1 tablespoon honey



    In a shallow dish, mix olive oil, garlic, chilli flakes and lemon juice together, add lamb and marinade for 10 minutes.

For the Tabbouleh

    Cook the Bulgar wheat in stock for 10 minutes until tender. Drain and leave  in the hot pan with the lid on to steam for a few minutes.

    Remove from the pan to a large bowl, stir in remaining ingredients and season.

For the Tzatziki

    In a small bowl, mix the ingredients together.

To serve

    Heat a large non stick frying pan to hot and fry the lamb for 2 - 3 minutes until cooked.

    Warm the breads and fill with Tabbouleh. Top with lamb and a spoonful of Tzatziki. Serve immediately.