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Photo of Grilled lamb and watercress gyros by WW

Grilled lamb and watercress gyros

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Spice up your lamb with pepper and paprika blend. You'll get a little kick in every bite!


Red onion

1 medium, sliced into rings

Red capsicum

1 medium, sliced

Yellow capsicum

1 medium, sliced

Lean lamb backstrap

288 g, (buy 360g), fat trimmed

Olive oil

1 tbs

Ground paprika

1 tsp, (mild)


½ tsp

Pita bread

300 g, (4x75g)

99% fat-free plain Greek yoghurt

½ cup(s), (140g)

Lemon juice

2 tbs


1 cup(s), (1/2 bunch), sprigs picked


1 large, finely chopped

Fresh mint

¼ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil. heat over medium-high heat. Add the onion and combined capsicum and cook for 5-7 minutes or until golden and tender. Transfer to a medium bowl.
  2. Reheat the chargrill or barbecue over high heat. Drizzle both sides of lamb with the oil and sprinkle with seasoning, paprika and pepper. Cook for 2-3 minutes each side or until cooked to your liking. Cover the lamb with foil and set aside to rest for 5 minutes before thinly slicing.
  3. Meanwhile, cook the bread, turning once, for 1 minute each side or until warmed through. Combine the yoghurt and lemon juice in a small bowl.
  4. Place the bread on serving plates. Top with the watercress leaves, capsicum mixture, lamb, yoghurt mixture, tomato and mint. Fold the bread over to enclose filling


TIP: Turn up the heat with a Cajun marinade. In a blender, mince together paprika, cayenne pepper, black peppercorns, garlic cloves and chopped onion.