New York-Style Lamb Gyro on the Arteflame Grill

Introduction

This New York-style lamb gyro recipe captures the rich, bold flavors of the city’s iconic street food—with a grilled twist. Using the Arteflame grill allows for a steakhouse-quality sear on the spiced lamb while delivering juicy, tender results using the reverse searing method. No ovens, no pots—just pure grilling perfection. Everything is cooked directly on the Arteflame's ultra-hot center grate and surrounding flat cooktop griddle. Paired with cool yogurt sauce and warm pita, this gyro is as authentic and satisfying as it gets.

Ingredients

• 2 lbs ground lamb
• 1 small yellow onion, minced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp crushed red pepper flakes (optional)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley
• 4 tbsp unsalted butter (for grilling)
• 6 pita breads
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp grated garlic
• Salt to taste
• Sliced red onion, tomato, and cucumber for topping
• Fresh dill or parsley for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood on top of the napkins and light them.
3. Let the fire burn and heat the grill for about 20 minutes until the center grate reaches 1,000°F for searing.

Step 2: Prepare the Lamb Mixture

1. In a large bowl, mix ground lamb with onion, garlic, cumin, coriander, paprika, cinnamon, red pepper flakes, salt, pepper, and fresh parsley.
2. Form the lamb mixture into two thick logs or large sausage-shaped patties to allow for searing and better grill control.

Step 3: Sear the Lamb

1. Add butter to the center grate for added flavor and to prevent sticking.
2. Place the lamb logs directly onto the center grill grate.
3. Sear each side for 2–3 minutes until a deep brown crust forms.

Step 4: Reverse Sear to Finish

1. After searing, move the lamb to the hotter inner section of the flat top cooktop.
2. Cook slowly until the internal temperature reaches about 145°F for medium doneness. Remove the lamb when it hits 130°F—it will continue to cook off the grill.
3. Rest the lamb for at least 10 minutes before slicing thinly.

Step 5: Make the Yogurt Sauce

1. On the cooler outer ring of the flat top, warm Greek yogurt slightly for ease of mixing.
2. Add lemon juice, grated garlic, and a touch of salt, stirring gently with a spatula to combine.

Step 6: Grill Pitas and Assemble

1. Brush the pita breads with a little butter and grill them on the flat top until soft and lightly charred (about 30–60 seconds per side).
2. Spread yogurt sauce onto each pita, then layer in sliced lamb, cucumber, tomato, onion, and herbs.

Tips

• Always remove the lamb from the grill when it’s 15°F below your target temperature to account for carryover cooking.
• The center grate is best for searing; finish cooking slowly on the flat top for even doneness.
• Use butter instead of oil for a more flavorful and juicy result.
• Test different heat zones on the flat top to grill vegetables with the perfect balance of char and tenderness.
• Clean up takes seconds—just scrape off the flat top with a spatula once it cools.

Variations

1. Spicy Harissa Lamb Gyro: Add 1 tbsp of harissa paste to the lamb mix and serve with spicy chili yogurt for a North African twist.
2. Mediterranean Chicken Gyro: Use ground chicken spiced with oregano, lemon zest, and garlic. Grill similarly and pair with tzatziki sauce.
3. Beef and Lamb Blend Gyro: Use half ground beef and half lamb for a richer, meatier flavor profile.
4. Herb-Infused Lamb Gyro: Increase fresh herbs—like mint and dill—and serve with herbed yogurt sauce for a vibrant, fresh gyro.
5. Vegetarian Grilled Gyro: Grill thick slabs of eggplant and portobello mushrooms with the same seasoning blend. Serve with yogurt and grilled pita for a veg-forward delight.

Best pairings

• Grilled lemon-herb potatoes on the flat top
• Charred veggie skewers (peppers, zucchini, red onion)
• Homemade hummus with grilled pita wedges
• Crisp lager or chilled rosé wine
• Greek village salad with olives and feta

Conclusion

With intense flavor, a perfect sear, and total control over temperature zones, the Arteflame grill brings street-style lamb gyros into gourmet territory. Get ready to wow your guests with this bold, authentic favorite right off your grill.