Skip to Content

Traeger Gyro with Pulled Lamb

Bit bold Gyro flavor meets a boneless leg of lamb for our savory, tender, Traeger Gyro with Pulled Lamb! This one is easy to make, requires mostly passive cooking, and is going to be the new favorite of all the gyro-lovers in the house.

Traeger Smoked Gyro

Traeger Smoked Gyro with Pulled Leg of Lamb

If you love gyros put also love tender, juicy, non-ground meat, why not marry the two and have the best of both worlds! This is the texture of the best pulled pork you’ve ever had, with the flavor of all your favorite fair or food cart gyros.

Pick up a boneless leg of lamb for this recipe, and make sure you leave on the netting holding it together until the very end. You can use whatever smoker you’ve got for this, and if you want to you can do the braise portion inside in the oven. We kept ours on the pellet grill since it was going already and we didn’t want to heat up the house.

This is also the perfect recipe to smoke in the evening and then throw in the slow cooker overnight. Then, you have perfectly cooked lunch or an early dinner the next day with NO overnight smoking required. Win win.

Get 75+ EASY TRAEGER RECIPES HERE

Traeger Pulled Gyro shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • boneless leg of lamb
  • olive oil
  • salt & pepper
  • Greek Freak seasoning
  • granulated garlic
  • hard apple cider
  • pita bread
  • red onion
  • feta cheese
  • tomatoes
  • romaine
  • tzatziki sauce

Try our Traeger Lamb Chops too!

Traeger Pulled Lamb Gyro

How to make Smoked Pulled Gyros on the pellet grill

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Rub and Smoke

Dry the roast, coat with oil, and rub with all of the seasoning ingredients. Smoke at 220° for 3-4 hours.

2

Braise

Put the meat in a grill-safe baking dish, pour in the hard cider, and cover tightly. Cook at 300° for 2-3 hours, or until it is fork-tender.

3

Shred

Remove the netting from around the roast, and use two forks or some meat claws and shred the meat. Keep the juices in with it.

4

Load them up

Heat up your pitas and load them up with all the gyro fixings that you can handle. Don’t be shy! Wrap in foil for easy eating, or just serve with lots of napkins.

5

Enjoy

These are great for lunch prep for the week, for a big family meal, or to bring to a potluck, cookout, or party. They travel well and keep warm well in a slow cooker too.

This Smoked Lamb Shank is fabulous, too!

Traeger Pulled Lamb Gyro

Smoked Lamb Gyros FAQ

How do you store leftovers?

Store your leftovers covered in the fridge for 3-5 days. I like to keep the meat in the juices when I store it.

What’s the best way to reheat leftovers?

The microwave works great for reheating pulled lamb. Just be careful not to overcook it, or it can dry things out.

Are there any substitutions for Greek Freak seasoning?

Yup! In the notes section of the recipe card, there’s a suggestion for a Greek Freak substitution. I would highly suggest picking up some Greek Freak though! We use it on a ton of different things. You can see all of my recipes featuring Greek Freak here!

Make some Homemade Pita Bread too!

Traeger Pulled Lamb Gyro

More great Greek-inspired recipes

Yield: 12 servings

Traeger Gyro with Pulled Lamb

Traeger Gyro with Pulled Lamb

Love a good gyro? Me too! This version uses boneless leg of lamb and bold Greek seasoning to make a pulled lamb gyro that is going to have you going back for seconds, and maybe thirds.

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

Ingredients

Gyro Meat

  • 4 pound boneless leg of lamb
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons Greek Freak seasoning (or see homemade version below)
  • 1/2 teaspoon granulated garlic
  • 1 can hard apple cider

Fixings

  • 12 pita rounds
  • 1 red onion, sliced
  • 1 cup feta cheese, crumbled
  • 2 ripe tomatoes, sliced
  • 1 head romaine
  • 1 cup tzatziki sauce - store bought or homemade

Instructions

  1. Preheat your smoker to 220°.
  2. Pat the roast dry with paper towels and rub with the olive oil. Mix together the seasonings for the meat, and rub all over the roast (on top of the mesh holding it together).
  3. Place on the smoker and smoke for 3-4 hours (you can go longer if you'd like).
  4. Put the roast into a grill-safe baking dish, pour in the hard cider, and cover tightly with foil. This portion of the cook can be done in an oven, Instant Pot, or slow cooker. We kept it on the pellet grill because we didn't want to heat up the house.
  5. Braise for 2-3 hours at 300°. Cook until the roast is fork tender. This should be between 195-204° internal temperature.
  6. Remove and shred the lamb. Keep the juices with the meat and mix together.
  7. Heat your pitas on a pan or in the microwave. Add lettuce, tzatziki sauce, onion, and tomato. Pile on some shredded lamb and enjoy.

Notes

If you don't have any Greek Freak seasoning in the house yet, get some! But don't skip out on this Pulled Gyro in the meantime. You can substitute the following seasonings instead:

  • 1 teaspoon Rosemary, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili pepper flakes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 654Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 153mgSodium: 1824mgCarbohydrates: 41gFiber: 3gSugar: 5gProtein: 47g

Nutrition data provided here is only an estimate.

Love this recipe? Tell your friends!

Follow on Instagram for more!

Mate Mate US

Friday 24th of June 2022

A perfect recipe for the party. I think my friends going to love this.

Skip to Recipe