Lamb Gyro Recipe
Ingredients
- 2 pounds Lamb Sirloin boneless— use American Lamb
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons garlic paste - Cosette’s Kitchen Recipe. Or use 4 cloves minced garlic
- 1 Tablespoon oregano (fresh or 1/2 Tablespoon dried)
- 2 tablespoons lemon juice
- pinch nutmeg (optional)
- 2 tablespoons olive oil
- 1 cup Yogurt (preferably Greek yogurt)
- 1/2 cup grated cucumbers (squeeze dried—see notes)
- 1/2 teaspoon garlic Paste (same Toum recipe used above or 1 garlic clove, minced)
- 1 teaspoon lemon juice
- 2 Tablespoons minced fresh herbs (dill, mint and oregano)
- salt to your taste and depending on the yogurt brand you use (about 1/8 teaspoon)
- 8 Pita Breads - Greek style thick pita breads or Naan breads (charred preferably)
- Tzatziki Sauce above
- Lamb Above
- 2/3 cup sliced cucumbers
- 1 cup sliced tomatoes
- 2 red onions sliced
- 1 lemon
- 1/2 cup mint leaves (fresh (or Parsley))
Directions
- 1
Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.
- 2
Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.
- 3
Keep the BBQ lid on for most of the grilling time.
- 4
Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.
- 5
Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.
- 6
If you can charr the bread on the grill that would be best for the gyro sandwiches.
- 7
Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.
- 8
Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.
- 9
Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!
- 10
ENJOY!