Mexican Al Pastor Lamb Gyro with Pineapple Salsa

Name: Mexican Al Pastor Lamb Gyro with Pineapple Salsa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless lamb shoulder, trimmed of excess fat, cut into ½-inch-thick slices; 3 tablespoons (45 g) achiote paste (recado); 3 whole (30 g) dried guajillo chilies, stemmed, seeded, lightly toasted, then soaked in hot water for 20 minutes; ½ cup (120 ml) fresh pineapple juice; ¼ cup (60 ml) red wine vinegar; 4 cloves (20 g) garlic cloves, minced; 1 teaspoon (5 g) ground cumin; 1 teaspoon (3 g) dried oregano; 3 whole (½ g) whole cloves; 1½ teaspoons (9 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 2 tablespoons (30 ml) extra virgin olive oil; 1½ cups (250 g) fresh pineapple, peeled, cored, diced into ¼-inch pieces; ½ medium (60 g) white onion, finely diced; 1 whole (15 g) habanero chili, minced (seeds optional for less heat); 2 tablespoons (30 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro, roughly chopped; to taste kosher salt; 4 large (240 g) pita bread, warmed; ½ medium (60 g) red onion, thinly sliced, soaked in lime juice for 10 minutes; ¼ cup (10 g) fresh cilantro leaves, whole sprigs; 1 whole (50 g) fresh lime, cut into wedges

From the MyKitchenBank Kitchen

A vibrant fusion of Mediterranean gyro tradition and Mexican al pastor flavors. Lamb is marinated in achiote paste, guajillo chilies, and vinegar, then cooked on a vertical spit (or in a hot pan for home cooking). Served with warm pita, crispy onions, fresh cilantro, and a bright pineapple-habanero salsa. The result is tender, citrusy, subtly spiced lamb with layers of complexity and heat.

Prep: 30 min
Cook: 35 min
Wait: 8 hr
Total: 9 hr 5 min
Makes: 4 large gyros

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Ingredients

4 servings

For the lamb
2 lb (900 g) boneless lamb shoulder, trimmed of excess fat, cut into ½-inch-thick slices
3 tablespoons (45 g) achiote paste (recado)
3 whole (30 g) dried guajillo chilies, stemmed, seeded, lightly toasted, then soaked in hot water for 20 minutes
½ cup (120 ml) fresh pineapple juice
¼ cup (60 ml) red wine vinegar
4 cloves (20 g) garlic cloves, minced
1 teaspoon (5 g) ground cumin
1 teaspoon (3 g) dried oregano
3 whole (0.5 g) whole cloves
1½ teaspoons (9 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
2 tablespoons (30 ml) extra virgin olive oil
For the pineapple salsa
1½ cups (250 g) fresh pineapple, peeled, cored, diced into ¼-inch pieces
½ medium (60 g) white onion, finely diced
1 whole (15 g) habanero chili, minced (seeds optional for less heat)
2 tablespoons (30 ml) fresh lime juice
¼ cup (10 g) fresh cilantro, roughly chopped
to taste kosher salt
For serving
4 large (240 g) pita bread, warmed
½ medium (60 g) red onion, thinly sliced, soaked in lime juice for 10 minutes
¼ cup (10 g) fresh cilantro leaves, whole sprigs
1 whole (50 g) fresh lime, cut into wedges

Equipment (7)

Large bowl
Food processor or mortar and pestle
10-inch (25 cm) cast-iron skillet or heavy stainless steel pan
Meat thermometer
Sharp knife for slicing
Cutting board
Small bowls for toppings

Steps

Before you start

Marinate the lamb for 8 hours or overnight for best flavor
Toast and rehydrate the guajillo chilies 30 minutes before making the marinade
Have all toppings prepped and pita warmed just before serving

1
Prepare the guajillo paste
- Toast the guajillo chilies in a dry skillet over medium heat for 30 seconds per side until fragrant, then place in a small bowl.
- Pour 1 cup (240 ml) of hot water over them and let soak for 20 minutes.
- Drain, reserving 2 tablespoons (30 ml) of the soaking liquid.
- Transfer the softened chilies to a food processor with the achiote paste, minced garlic, cumin, oregano, cloves, salt, and black pepper.
- Add the reserved chili liquid and process until a smooth, dark red paste forms, about 2 minutes.
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Ready when: Paste is smooth, uniform, and dark red with no visible chili flecks
Tip: The achiote paste can be slightly stiff; the chili soaking liquid helps achieve a spreadable consistency
2
Marinate the lamb
- Place the lamb slices in a large bowl.
- Pour the pineapple juice and red wine vinegar over the meat, then add the guajillo-achiote paste and olive oil.
- Toss vigorously with your hands for 2 minutes, ensuring each slice is evenly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, stirring once halfway through.
- The longer marination develops deeper flavor.
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Tip: Use your hands to massage the marinade into the meat—this helps the flavors penetrate deeper than just stirring
3
Make the pineapple salsa
- In a medium bowl, combine the diced fresh pineapple, finely diced white onion, minced habanero, fresh lime juice, and chopped cilantro.
- Stir gently to combine, then taste and adjust salt.
- Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to meld.
- This can be made up to 4 hours ahead and refrigerated.
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Ready when: Salsa smells bright and fruity, with visible chili heat
Tip: Remove habanero seeds if you prefer less heat, or leave them for full spice
4
Heat the skillet and prepare to cook
- Remove the marinated lamb from the refrigerator 10 minutes before cooking to bring it closer to room temperature.
- Place a 10-inch (25 cm) cast-iron or heavy stainless steel skillet over high heat for 3 minutes until it is very hot and just beginning to smoke.
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Ready when: Pan surface glistens and wisps of smoke appear
Tip: A very hot pan is essential for proper searing and developing a flavorful crust
5
Sear the lamb in batches
- Working in batches to avoid crowding the pan, add about one-third of the marinated lamb slices to the hot skillet in a single layer.
- Let them cook undisturbed for 2–3 minutes until a dark crust forms on the bottom.
- Stir and continue cooking for another 2–3 minutes, breaking up any clumps.
- Transfer the cooked lamb to a plate and repeat with the remaining two batches, adding a small splash of water to the pan if it begins to dry out between batches.
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Ready when: Lamb is deeply browned, with a flavorful crust, and cooked through (register 160°F / 71°C internal temperature)
Tip: Do not move the lamb around immediately—give it 2–3 minutes to develop a dark, caramelized crust before stirring
6
Combine and season the cooked lamb
- Once all batches are cooked, return the lamb to the skillet over medium heat.
- Stir gently, scraping up any flavorful browned bits from the pan bottom.
- If the lamb seems dry, add a splash of water (about 2 tablespoons / 30 ml) to create a light, glossy sauce from the reduced marinade.
- Taste and adjust salt and pepper as needed.
- Keep warm on medium-low heat.
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Ready when: Lamb is heated through and glistens lightly with sauce
Tip: The fond (browned bits) on the pan bottom adds deep flavor—don't skip scraping it
7
Warm the pita and prepare toppingsOven 350°F / 175°C
- Wrap the pita bread in a damp kitchen towel and warm in a 350°F (175°C) oven for 3 minutes, or directly over a low gas flame for 10 seconds per side.
- Arrange the pickled red onion, fresh cilantro leaves, and lime wedges in separate bowls for assembly.
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Ready when: Pita is soft and pliable, still warm to the touch
Tip: A damp towel keeps pita soft and prevents it from drying out or cracking
8
Assemble the gyros
- Place one warm pita on a plate.
- Spoon about ½ cup (120 ml) of the warm spiced lamb onto the center of the pita.
- Top with a generous spoonful of pineapple salsa, a handful of pickled red onion, and a small pinch of fresh cilantro.
- Fold the pita in half or wrap it loosely around the filling.
- Serve immediately with a lime wedge for squeezing over the top.
- Repeat with the remaining pitas and toppings.
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Tip: Build the gyros just before serving so the pita stays warm and the toppings remain fresh and crisp

Good to know

Tips

The achiote paste can be sticky; warming it slightly by rubbing it between your hands or near the warm marinade bowl makes it easier to blend with other ingredients.
For a restaurant-style presentation, cook the lamb slices slightly thinner (about ¼ inch) so they crisp more at the edges—they'll resemble traditional gyro meat even without a vertical spit.
If you can't find fresh pineapple juice, use unsweetened canned pineapple juice, but reduce the amount by 2 tablespoons to compensate for its higher sugar concentration.
The pineapple salsa can also serve as a topping for grilled fish, carnitas, or as a side for roasted chicken. It brightens fatty proteins beautifully.

Make ahead

The lamb can be marinated for up to 24 hours ahead. The pineapple salsa can be prepared up to 4 hours in advance and refrigerated. The pita can be warmed just before serving. For a full make-ahead meal, cook the lamb 30 minutes before serving and keep it warm over low heat, covered loosely with foil.

Storage & reheating

Leftover cooked lamb keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water for 3–4 minutes. The pineapple salsa keeps refrigerated for up to 4 days in an airtight container. Do not freeze the cooked lamb (the texture becomes grainy). Pita bread is best used fresh but can be wrapped in foil and kept at room temperature for 1 day.

Substitutions

dried guajillo chilies → dried ancho chilies or a combination of ancho and pasilla chilies. Anchos are slightly fruity and sweet like guajillos; use the same quantity. Pasilla adds earthiness and depth.
habanero chili → jalapeño or serrano chili, or ¼ teaspoon of cayenne pepper. Jalapeños are milder (40,000–100,000 Scoville units vs. habanero's 100,000–350,000); use 1 whole or 1½ if you want similar heat.
achiote paste (recado) → 1 tablespoon of ground annatto seeds blended with 2 tablespoons of olive oil and ½ teaspoon of paprika. Annatto provides the earthy, slightly bitter, orange-red color; paprika adds warmth.
pita bread → thin flatbread, lavash, or crispy tostadas. Flatbread and lavash offer a softer wrapper; tostadas give crunch and require more structural support from the lamb.