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Photo of Grilled lamb and watercress gyros by WW

Grilled lamb and watercress gyros

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

Lamb backstrap, raw

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, unsweetened

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.