Traeger Smoked Pulled Lamb Gyro with Tzatziki

If you love gyros but crave the tender, pull-apart texture of a pulled pork sandwich, this Traeger Pulled Lamb Gyro Sandwich delivers the best of both worlds. It pairs smoky, shredded lamb with a bright, creamy tzatziki coleslaw for a flavor-packed sandwich that’s moist, savory, and satisfying.

Traeger Gyro Sandwich with Tzatziki Coleslaw

Pulled boneless leg of lamb keeps all the bold Greek flavors of a traditional gyro—oregano, rosemary, garlic and lemon—while giving you the tender, juicy texture of a pulled sandwich. The tzatziki coleslaw replaces the usual sauces and adds cool creaminess and crunch, making every bite balanced and delicious.

This recipe takes several hours, but most of that time is hands-off. You’ll smoke the lamb first, then braise until fork-tender, shred it, and toss a simple coleslaw with tzatziki. The result is an impressive sandwich you can assemble quickly when it’s time to eat.

Recipe Shopping List

Here’s everything you’ll want on hand before you start. Quantities and details are in the recipe card below.

• Boneless leg of lamb
• Olive oil
• Kosher salt and black pepper
• Greek-style seasoning (or the homemade substitute listed below)
• Granulated garlic
• Hard apple cider (one can)
• Sandwich buns or pita
• Red onion
• Feta cheese, crumbled
• Tomatoes
• Romaine lettuce
• Tzatziki sauce (store-bought or homemade)
• Shredded coleslaw mix (no dressing)

How To Make This Recipe — Overview

This overview shows the main steps so you know what to expect. For exact amounts and timing, use the recipe card below when you cook.

1. Preheat and season: Preheat your smoker to 220°F, pat the lamb dry, rub it with oil and seasonings, and smoke for several hours to develop flavor.
2. Braise: Transfer the lamb to a grill-safe pan, add hard cider, cover tightly, and braise at 300°F until fork-tender.
3. Shred: Pull the lamb into shreds and mix it with the cooking juices to keep it moist.
4. Make the tzatziki coleslaw: Toss shredded cabbage with tzatziki and let it rest 15–20 minutes so flavors meld.
5. Assemble: Toast buns or pita, layer on shredded lamb and tzatziki coleslaw, and finish with feta, tomato, red onion, and romaine.

Sandwich Recipe Ideas

• Smoked chicken salad sandwich
• Smoked hot roast beef boats
• Blackstone salmon sandwich
• Smoked BBQ beef sandwich
• Smoked shredded beef dip
• Chicken Parmesan sandwich
• Traeger Italian beef sandwich

Yield: 12 servings

Traeger Gyro Sandwich with Tzatziki Coleslaw

★★★★★

5.0 Stars (3 Reviews)

Using a boneless leg of lamb and bold, Mediterranean seasoning, this pulled lamb gyro sandwich gives you smoky, juicy meat with classic gyro flavors and a refreshing tzatziki coleslaw.

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
• ½ teaspoon ground black pepper
• 3 tablespoons Greek-style seasoning (or homemade substitute below)
• ½ teaspoon granulated garlic
• 1 can hard apple cider

Fixings

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

Instructions

1. Preheat your smoker to 220°F.
2. Pat the roast dry with paper towels and rub it all over with olive oil. Mix together the salt, pepper, Greek-style seasoning, and granulated garlic, then rub the blend over the roast.
3. Place the lamb directly on the smoker and smoke for 3–4 hours to develop a rich smoky flavor. You can extend this time if you prefer a stronger smoke profile.
4. Transfer the roast to a grill-safe baking dish. Pour in the hard cider and cover tightly with foil. This braise can be finished in an oven, Instant Pot, or slow cooker if you prefer; leaving it on the pellet grill avoids heating your kitchen.
5. Braise at 300°F for 2–3 hours, until the roast is fork-tender. Target an internal temperature in the 195–204°F range for the best shredding texture.
6. Remove the roast, shred the lamb using meat claws or forks, and mix the shredded meat with the braising juices to keep it moist.
7. Toss the shredded coleslaw mix with tzatziki sauce and let it rest 15–20 minutes so the flavors can meld and the cabbage softens slightly.
8. Toast buns or warm pita, pile on the pulled lamb, top generously with tzatziki coleslaw, and finish with feta, tomato slices, red onion, and romaine. Serve immediately.

Notes

If you don’t have a commercial Greek seasoning blend, try this quick homemade version:

• 1 teaspoon chopped rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon chili pepper flakes

Keep the braising liquid with the shredded lamb for extra flavor and moisture. If you plan to serve over several hours, keep the shredded lamb warm in a slow cooker set to low.

Recommended Tools & Products

• Meat claws or shredding forks
• Foil grill pans or a grill-safe baking dish
• Pellet grill or smoker
• Greek-style seasoning (or make your own as suggested above)

Nutrition Information

Yield: 12 servings
Serving Size: 1 sandwich
Amount Per Serving (estimate):
Calories: 666
Total Fat: 36g
Protein: 47g

Nutrition data provided here is an estimate and will vary with exact ingredients and portions.

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