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Traeger Pulled Lamb Gyro Sandwich

Do you love gyros but also really dig pulled pork sandwiches? Marry the two and make our Traeger Pulled Lamb Gyro Sandwich! This sandwich features a tzatziki coleslaw that’s going to blow your mind.

Traeger Gyro Sandwich with Tzatziki Coleslaw

I’m mildly obsessed with pulled lamb. I love the big bold flavors of gyro, but I don’t love the texture of the ground gyro meatloaf that traditionally is used to make a Greek Gyro. Pulled boneless lamb solves all of this. You keep all of the gyro flavors, but get the moisture and texture of a tender pulled sandwich.

Making this is pretty easy too. It takes a fair bit of time, but most of it is hands-off, so you don’t have to worry about standing over the stove or grill all day.

Smoked Pulled Gyro Sandwich 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
  • kosher salt
  • black pepper
  • Greek Freak (or substitute)
  • granulated garlic
  • hard apple cider
  • sandwich buns
  • red onion
  • feta cheese
  • tomatoes
  • Romain
  • tzatziki sauce
  • shredded cabbage

Try our traditional Smoked Gyro too!

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How to make Smoked and Pulled Gyro Sandwich

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.


Preheat and Prep

Preheat your smoker to 220°. Pat dry the roast, rub with oil, and coat with all of the seasonings. Smoke for 3-4 hours.



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.



Using some meat claws or a couple of forks, shred the meat and keep all that liquid in the mix!


Make the coleslaw

This is the easy part! Take that fresh tzatziki sauce and mix it together with the shredded cabbage. Let it sit for 15-20 minutes to meld.


Build the sandwich

Toast those buns and load them up with all the gyro fixings that you can handle. Don’t forget the coleslaw!

Love coleslaw? Try my Vinegar Coleslaw too!

Smoked and Pulled Gyro Sandwich FAQ

How do you store gyro leftovers?

We stored ours in a baggie, but a storage container works too!

What’s the best way to reheat leftovers?

The microwave actually works really well for leftover shredded meat, gyros included. If you don’t have a microwave, you could also reheat in a crock pot or at 200-220° on the pellet grill or oven.

Are there any substitutions for Greek Freak?

Yes! I’d encourage you to get some Greek Freak though, we use it on a ton of different foods, but if haven’t picked yours up yet you can substitute:

Homemade Greek Seasoning:
1 teaspoon Rosemary, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon chili pepper flakes

Try our Traeger Lamb Chops too!

More great sandwiches to make

Yield: 12 servings

Traeger Gyro Sandwich with Tzatziki Coleslaw

Traeger Gyro Sandwich with Tzatziki Coleslaw

Love a good gyro? Me too! This sandwich version uses a boneless leg of lamb and bold Greek seasoning to make a pulled lamb gyro sandwich that is going to rival any pulled pork sandwich you've ever had!

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


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


  • 12 sandwich buns
  • 1 red onion, sliced
  • 1 cup feta cheese, crumbled
  • 2 ripe tomatoes, sliced
  • 1 head romaine
  • 2 cups tzatziki sauce - store bought or homemade
  • 1 bag shredded coleslaw mix (no sauce)


  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 them together.
  7. Mix together the coleslaw mix with the tzatziki sauce and let meld for 15-20 minutes.
  8. Toast your buns. Build your sandwiches and heap them with tzatziki coleslaw. Enjoy!


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

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 666Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 156mgSodium: 1858mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 47g

Nutrition data provided here is only an estimate.

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Nicole Johnson
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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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