Delivering bright Mediterranean flavor on a stick, these Greek-style grilled gyro kebabs are a quick and easy meal to enjoy while camping. Combine them with some tangy yogurt sauce and toasted flatbread and you’ve got the makings of a delicious campfire meal.
Whether you’re cooking over a campfire or just doing some grilling in the backyard, these kebabs really capture the sunny mood of summer. Perhaps it’s the bright flavors, perhaps it’s the grill marks on everything (except the tzatziki sauce), but this meal really embraces the spirit of outdoor cooking.
Some cuts of meat can dry out fast when cooked over high heat, but the marinated lamb we used held up really well. We recommend 1” cubes, if possible. Lamb has a distinct taste on its own, and after sitting in our marinade for a day it really soaked up a lot of the garlic and oregano flavor. After we cooked it, this stuff had a really great, robust flavor.
While the lamb was great, nothing tastes more like summer to us than blistered cherry tomatoes. They’re like little bursts of sunshine in our mouths. Coated with some olive oil and sprinkled with a just a touch of salt, and it’s nearly impossible to get these things wrong.
The halloumi cheese is another signature ingredient of summer grilling. This low moisture, high melting point Greek cheese can be thrown right onto the grill. Beautiful char marks with a slightly squeaky bite, this cheese is one of our favorite seasonal ingredients to grill with.
On their own, these lamb kebabs are great for dipping in some homemade tzatziki sauce. But if you want to turn this into a real meal, warm up some flatbread and turn it into a gyro sandwich!
‣ Fire bans throughout the West mean that for many, campfire and charcoal grilling is off the table. We used our Gonzo Grill to cook these, which runs off of propane so it’s OK to use wherever camp stoves are permitted. This Coleman grill stove also looks like a great option at a lower price point, and would also allow you to use a burner while also using the grill surface if you wanted to cook a side at the same time.
Grilled Gyro KebabsPRINT RECIPE
- 1/2 pound lamb cut into bite sized pieces
- 4 oz halloumi
- 10 cherry tomatoes
- 2 teaspoons oil
- salt to taste
- 4 flatbreads or large pitas
- juice of 1/2 lemon (about 2 tablespoons)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 clove garlic finely minced
LEMON YOGURT SAUCE
- 1/2 cup plain Greek yogurt
- juice of 1/2 lemon *
- 1 clove garlic finely minced
- 1/4 teaspoon salt
AT HOME (OR AT LEAST AN HOUR BEFORE DINNER)
Stir together all marinade ingredients in a small bowl. Place the lamb in a large zip-top bag or resealable container and pour in the marinade, making sure the meat is completely coated. Meat should marinate at least an hour and up to 48 hours.
Fire up your grill or get your campfire going. You’ll be cooking the kebabs over medium-high to high heat.
Build your skewers by threading the lamb, tomatoes, and halloumi on their own skewers. Brush the tomato and cheese skewers with oil, and season the lamb skewers with salt.
Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the lamb has cooked through (about 10 minutes), the tomatoes are soft and beginning to blister (about 4 minutes), and the halloumi is soft and grill marks form (about 3 minutes on each side). Heat the flatbreads over the grill until warm.
*If you'd like, you can also grill the lemon half until it begins to brown and caramelize a bit before juicing for the marinade.
In the meantime, make the yogurt sauce by combining the yogurt, lemon juice, garlic, and salt.
Build your gyros by spreading some of the sauce on each flatbread and topping with the lamb, tomatoes, and halloumi. Enjoy!
Zip lock bag or sealable container
4-8 Skewers, either metal or wood. If using wood, soak in water for at least 30 minutes before grilling.
Sharp knife + cutting board
Small bowl to make the sauce
Plates + utensils for serving
MAKE IT GLUTEN-FREE
This recipe can easily be made gluten-free by choosing a GF flatbread or pita, or by omitting the flatbread entirely (try serving over rice instead!)