Farm-to-Table Gyros with MKONO Spinach & Feta Lamb Sausage

Featuring Homemade Naan, Tzatziki, and Fresh Cucumber Tomato Salad

At MKONO, we believe good food starts with well-raised animals, thoughtful ingredients, and meals meant to be shared. These mock gyros are a perfect example — simple, nourishing, and full of flavor without unnecessary fuss.

Instead of traditional gyro meat, we use our spinach and feta bulk lamb sausage, made to highlight the quality of the lamb while layering in bright, classic Mediterranean flavors. We pair it with homemade naan (our preferred wrap over pita), a cool tzatziki sauce, and a crisp cucumber tomato salad for a balanced, farm-to-table meal that feels both rustic and elevated.

Why We Love This Recipe

• Highlights our unique pasture-raised lamb sausage

• Uses whole, recognizable ingredients

• Easy enough for weeknights, special enough for guests

• Flexible and forgiving — no specialty equipment required

From Our Farm:
Our spinach and feta lamb sausage is made in small batches using real ingredients — no fillers, no shortcuts, just honest flavor.

Spinach & Feta Lamb Sausage Gyro Filling

Ingredients

• 1 lb MKONO spinach & feta bulk lamb sausage

• Olive oil, if needed

Instructions

1. Heat a cast iron skillet over medium heat.

2. Add lamb sausage, breaking it into small pieces.

3. Cook until browned and slightly crisp, 8–10 minutes.

4. Remove from heat and keep warm.

Soft Skillet Naan (Our Preferred Gyro Wrap)

We reach for naan instead of pita — it’s soft, sturdy, and perfect for wrapping farm-fresh fillings.

Ingredients

• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups plain low-fat yogurt

Instructions

1. Mix dry ingredients in a bowl.

2. Add yogurt

3. Knead briefly until smooth.

4. Cover and rest 30 minutes.

5. Divide into 6–8 pieces; roll into ovals.

6. Cook in a hot dry skillet 1–2 minutes per side until puffed and lightly charred.

7. Keep warm under a towel.

Farm-Style Tzatziki Sauce

Ingredients

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1–2 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt to taste

• add fresh dill to taste

Instructions

1. Stir all ingredients together.

2. Adjust seasoning.

3. Chill at least 20 minutes before serving.

Fresh Cucumber Tomato Salad

Ingredients

• 1 large cucumber, diced

• 1–2 cups cherry tomatoes, halved

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• Salt and pepper to taste

• add sliced red onions

Instructions

1. Toss all ingredients together.

2. Season to taste.

3. Serve chilled or at room temperature.

Assembling the Gyros

1. Warm naan.

2. Spread tzatziki generously.

3. Add lamb sausage.

4. Top with cucumber tomato salad.

5. Fold, wrap, and serve immediately.

From Our Farm to Your Table

This recipe is about honoring the ingredients — especially the lamb. Our spinach and feta sausage does the heavy lifting, allowing simple accompaniments to shine. It’s a reminder that good food doesn’t need to be complicated, just thoughtfully made.

Instead of traditional gyro meat, we use our MKONO spinach and feta bulk lamb sausage, crafted to highlight the natural richness of the lamb while adding brightness from real spinach and feta. We pair it with homemade naan (our go-to over pita), a cool tzatziki, and a fresh cucumber tomato salad for a meal that feels both grounded and elevated.

MKONO Philosophy:
We believe thoughtfully raised lamb deserves recipes that let the ingredient shine — not overpower it.