Lamb Gyro


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

So maybe this is not the gyro that you will see in Greece or at the Greek restaurants in Queens, New York, but the flavors are all still Mediterranean and delicious. The spicy merguez sausage is tempered perfectly by the goat cheese and tzatziki. I love serving this with Tabbouleh and Thyme Tzatziki for a complete meal.


  • 4 (5-ounce/140-g) Bacon and Lamb Merguez patties or links
  • 2 tablespoons canola oil
  • 1 cup (225 g) Bacon Hummus
  • 4 individual naan breads, lightly toasted on each side
  • ½ small red onion, thinly sliced
  • 8 Tomato Confit halves
  • 1 cup (115 g) crumbled soft goat cheese
  • Romaine lettuce, for garnish (optional)
  • Thyme Tzatziki


Heat a grill to high or a grill pan or griddle over high heat. Brush the sausages with the oil and grill until charred on both sides and just cooked through, about 8 minutes total. Remove and let rest for 5 minutes. If using links, slice on the bias into slices ½ inch (12 mm) thick.

Spread a thin layer of the hummus over the top of each naan and sprinkle with the onion. Top with the sausage, tomatoes, goat cheese, and lettuce, if desired. Serve open-faced with tzatziki on the side. Fold to eat.