↑This easy Greek Gyro sandwich turns into a hearty meal that is both simple and delicious! This easy gyro skillet meal is all made in one pot, which keeps things nice and simple!
What Is A Greek Gyro?
A traditional Greek gyro sandwich features lamb, often roasted on a spit (rotisserie style) which is then shaved and placed on a piece of warm pita bread. The meat is then topped with cucumbers, tomatoes, onions and a creamy tzatziki sauce. The sandwich has a terrific blend of flavors, its filling and addicting!
WHERE IS THE GREEK GYRO SKILLET RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Greek Gyro Skillet Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make This Greek Gyro Skillet
This easy skillet meal is a blend of all the Greek flavors that make up a classic gyro sandwich. This recipe starts with ground lamb that is browned with onions and garlic. If the lamb is too strong for you, ground beef or even pork could easily be substituted. Where gyros have diced cucumbers, I chose to use diced zucchini instead (warm cucumbers are not the best). Rice is added to the beef along with vegetable broth. Fresh tomatoes, olives, and feta are stirred in just before serving. If you really wanted to get fancy, you could also stir in sun-dried tomatoes.
Skillet meals, like this Greek Gyro skillet are the best! They don’t take a lot of time, the process is simple and hurrah for fewer dishes to wash! If you like this skillet meal, then you should try this Tortellini Skillet Lasagna, Cheeseburger Skillet Dinner, Skillet Turkey Tetrazzini, One Pot Taco Pasta, Beef and Broccoli Rice Skillet, and this Chicken Enchilada Skillet!
This easy Greek Gyro sandwich turns into a hearty meal that is both simple and delicious! This easy gyro skillet meal is all made in one pot, which keeps things nice and simple! 1. Heat a large skillet over medium heat. Add oil and onions. 2. Cook onions until they are soft and translucent. Stir in garlic. 3. Add ground lamb. Cook and crumble until lamb is no longer pink. 4. Add zucchini and cook for just 3-4 minutes or until zucchini begins to soften. 5. Sprinkle in salt, pepper, and Greek seasoning; stir. 6. Add vegetable broth to vegetable mixture and bring to a low boil. 7. Stir in rice, cover and reduce heat. Cook rice for 10-15 minutes or until it is fluffy and liquid has been absorbed. 8. Remove from heat. 9. Stir in tomatoes and olives and feta cheese.
Easy Greek Gyro Skillet
Ingredients
Instructions
Nutrition Information
Yield 6 Serving Size 1
Amount Per ServingCalories 346 Total Fat 19g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 10g Cholesterol 79mg Sodium 1308mg Carbohydrates 20g Fiber 1g Sugar 3g Protein 22g
Tori//Gringalicious.com says
Yum! I completely adore any kind of greek food so this sounds amazing!
Maria says
hahahaha, it drives me crazy when people mispronounce “gyro” too!! Cringe-worthy. This skillet looks delicious and who doesn’t love a 1-pan meal!!
Art from My Table says
It is hard to turn down a good Gyro. I love that this dish is a one pan meal!
Lemonsforlulu says
Thank you! I agree.
Tracie Dellinger says
Could you use orzo, instead of basmati?
Lemonsforlulu says
Yes you can!
Candi says
This definitely did not cook the rice in 10-15 minutes :-/
Bethany says
It is NOT pronounced ji-row, it is yee-row, with a very slight roll of the ‘r’. At least that’s the authentic Greek way. I am guilty of saying ji-row, too, but years ago in college, one of my professors was from southern Greece. I asked her after class, “How the hell do you pronounce gyro.” And she pronounced it like “yee-row”, with the rolled ‘r’. Many Americans say ji-row, but the Greek say yee-row.
Tanya Schroeder says
Right? It makes me cringe to hear it mispronounced!!! Thank you for understanding!
Amanda says
Nutrition information please
LJordan says
Very good! I’m not a huge fan of lamb, but my husband is. Oldest son liked it too, said it was amazing. I forgot to buy the zucchini, not sure how I missed that, but that was the only change. We all really liked it, served with Naan bread. Thanks for a different (and quick) recipe!
Tanya Schroeder says
Oh, this is fantastic, especially since you aren’t a huge fan of lamb! Thank you for trying the recipe!
Maggie Rose says
Lovely flavors. Few suggestions/thoughts: I’ve never cooked rice that only took 10 – 12 minutes and this was no exception. I did use brown basmati rice and it took at least 40 minutes. Too long for the zucchini to manage, so next time I’ll probably put it in at the end. I used za’atar and it was a good suggestion for an alternative. Thanks for that! Would be helpful to actually put the size of the “large pan” — mine just squeezed by; add the nutritional info, double check the timing of the rice, perhaps bor both wite and brown rice; and I’d be interested to know if the greens on top of the last photo are parsley, cilantro or? Thanks for sharing this with us.
Tanya Schroeder says
Hi Maggie, thank you for your thoughts on the recipe! The greens are parsley. I hate to put pan sizes, as we all have different sizes at home and I wouldn’t want to limit anyone from trying the recipe because they don’t think they have the correct size. I use Mahatma brand rice and while the package says 20 minutes, I find that it cooks much quicker than that. I’m glad you tried the recipe!
Lisa Lobdell says
Cut the broth and omitted the rice for a keto diet. Topped with tzatziki sauce, it was delicious.
Tanya Schroeder says
I love the low carb option! Thank you for sharing!