Greek Gyros
This is just like the Gyros my husband and I have had at the restaurant down the street from our house called The Fat Greek SOOOOO YUMMY!!!!
This is just like the Gyros my husband and I have had at the restaurant down the street from our house called The Fat Greek SOOOOO YUMMY!!!!
- 1 clove garlic minced
- salt and pepper to taste
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1 teaspoon thyme fresh
- 2 pounds lamb, boneless lean cut into 1 inch thick slices
- 1/2 cup fresh lemon juice
- 2 cloves garlic peeled, cut into quarters
- 1 teaspoon oregano fresh
- 2 spanish onions sliced into thin rings
- 24 small romaine lettuce leaves
- 6 large pita bread rounds
- 3 tomatoes cut into cubes
- 2 cups plain yogurt
- 1 teaspoon plain yogurt
- 1 large cucumber minced
- Carbohydrate 29.3945015989457 g
- Cholesterol 70.5012604166462 mg
- Fat 61.0864433576336 g
- Fiber 2.95433340318095 g
- Protein 11.6617378646424 g
- Saturated Fat 25.7718343527744 g
- Serving Size 1 1 Serving (350g)
- Sodium 227.996556770798 mg
- Sugar 26.4401681957648 g
- Trans Fat 3.37886367222196 g
- Calories 709 calories
Step-by-step
- The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
- Remove about 1/4 cup to mix with the onions.
- Place lamb cubes in bowl with remaining marinade; toss to coat well.
- Place onions in small bowl and toss with reserved marinade.
- Cover with plastic wrap and chill, up to several hours, turning several times.
- Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt.
- Tie up edges of cheesecloth with string to form a pouch.
- Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
- Moisture will drip from the yogurt, giving it a thicker consistency.
- Mix drained yogurt with minced garlic, minced cucumber, chopped herbs, lemon juice, oil, salt and pepper.
- Cover and chill. (Makes about 1 cup)
- Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
- To barbecue, heat coals or gas barbecue.
- Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.)
- Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals.
- Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside.
- Warm pita rounds over barbecue.
- Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl.
- Cut whole tomatoes into thin wedges and place on plate and place lettuce leaves on plate.
- Set out "cucumber" sauce and lots of napkins to facilitate handling of gyros.
- To serve, cut each warmed pita bread in half and separate to form 2 pockets.
- Each person fills a warmed pita pocket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of "cucumber" sauce.
- Yield: 12 gyros, 2 per person.
Acid does the heaviest lifting in a proper lamb marinade. Lemon juice breaks down tough connective tissue in lean cuts over several hours, transforming the meat before it ever touches a hot grill grate. While traditional street vendors roast vertical cones of rotating meat, skewering cubed lamb gives home cooks a practical way to achieve similar charred edges and juicy interiors over open coals.
- Drain plain yogurt through cheesecloth for at least two hours to extract excess whey, creating a thick base for the tzatziki that will not water down your pita.
- Thread lean lamb cubes onto greased skewers and cook approximately 4 inches from hot coals for about 10 minutes, turning frequently while basting with reserved marinade.
- Wrap stacked pita rounds tightly in aluminum foil and warm them directly on the barbecue for optimal pliability before stuffing.
Originating from the Greek adaptation of the vertical roasting techniques found in Middle Eastern shawarma, proper gyros rely on balance between rich meats and bright aromatics. Prepare components ahead of time to streamline assembly when guests arrive.
