Lamb Gyro Sliders Recipe

Combine ground lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, oregano, smoked paprika, salt and black pepper in a bowl. Mix gently with your hands or a spoon until spices are evenly distributed—do not overwork the meat.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the lamb mixture, breaking it up with a spatula into small pieces. Cook 6–8 minutes until browned and cooked through, stirring occasionally. Drain excess fat if necessary and remove from heat. Keep warm.

While lamb cooks (or ahead of time), make the quick pickled onions: combine apple cider vinegar, water, sugar, salt and ground sumac in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add the thinly sliced red onion, pressing down so the onion is submerged. Let cool to room temperature, then refrigerate at least 30 minutes; best if 1–2 hours. Reserve some pickling liquid to spoon over sliders if desired.

In a bowl combine diced cucumber, diced tomatoes and thinly sliced red onion. Whisk together red wine vinegar, olive oil, lemon juice, salt and pepper; toss with vegetables. Taste and adjust seasoning. Refrigerate until assembly so it stays crisp.

Whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, chopped dill, chopped parsley, salt and pepper in a small bowl. Taste and adjust acidity or seasoning. Chill until ready to assemble.

Warm the small naan or slider flatbreads: wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat briefly in a dry skillet over medium heat 30–45 seconds per side.

Spread about 1 tablespoon hummus on each warmed naan/flatbread as the base.

Top hummus with a generous tablespoon of the warm lamb per slider (divide lamb evenly among 8 pieces).

Spoon 1–2 teaspoons of cucumber–tomato salad over the lamb, then add a small sprinkle (about 1 teaspoon) of crumbled feta to each slider.

Add 1–2 pieces of sumac pickled onion to each slider and drizzle about 1 teaspoon of Boychik sauce over the top. Finish with a sprinkle of chopped mint and dill and a light drizzle of olive oil if desired.

Serve immediately with lemon wedges on the side for squeezing.