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Grilled Gyro Kebabs

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Grilled Gyro Kebabs

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.
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Keyword camping, egg-free, gluten-free, no nuts, no shellfish, no tree nuts
Cook Time 15 minutes
Servings 2
Calories 930kcal


  • 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
  • Tongs
  • Small bowl to make the sauce
  • Plates + utensils for serving


  • ½ 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


  • ½ cup plain Greek yogurt
  • juice of 1/2 lemon *
  • 1 clove garlic finely minced
  • ¼ teaspoon salt



  • 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!


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!)


Calories: 930kcal

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