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Grilled Lamb Gyro
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A delicious grilled lamb gyro recipe with tzatziki sauce.
2 pound lamb leg or shoulder cut into ½ inch thick slices
1 tablespoon fresh oregano leaves picked from stems and finely chopped
1 teaspoon fresh rosemary leaves finely chopped
1/2 cup olive oil
2 tablespoon white vinegar
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 teaspoon Kosher salt
Preparation
In a large bowl toss the sliced lamb with the olive oil, chopped herbs, vinegar, black pepper and paprika.
Combine till everything is coated then season with salt and let sit for at least 4 hours or overnight in the fridge.
Heat a large cast iron grill pan (or alternatively you can use a gas or charcoal grill) over high heat and once smoking, cook the lamb in batches until browned on both sides and cooked through, about 4-5 minutes per side.
Let the meat rest for 10 minutes, then slice into strips.
Tzatziki Sauce
Ingredients
3 tablespoon fresh dill chopped
1 cup Greek yogurt
1 english cucumber seeded and finely chopped
2 garlic cloves finely grated on a microplane
1 teaspoon vinegar
black pepper
Kosher salt
Preparation
In a bowl stir together the chopped dill, yogurt, chopped cucumber, grated garlic, vinegar and salt and pepper.
Stir to combine, taste for seasoning and set sit in the fridge, covered until ready to use.
To Assemble
Ingredients
4 pita breads
garlic-infused olive oil or regular
red onions thinly sliced
tomato diced
feta cheese crumbled
Preparation
Keep the grill pan on medium heat, spread the garlic olive oil over the pita breads and toast the breads until warmed and slightly browned.
To assemble: load up the pitas with the sliced lamb, add a dollop of the tzatziki sauce, top with sliced red onion and diced tomato and finish with a sprinkle of crumbled feta.