Greek Gyro

⁽¹⁾

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

90 minutes Prep: 80 minutes Cook: 10 minutes

552 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	lamb	lean boneless lamb (use meat cut from the leg or shoulder), cut in 1 inch cubes
1/3	cup	olive oil
1/2	cup	lemon juice	fresh
2	each	garlic cloves	peeled, cut in quarters
1	teaspoon	thyme leaves	fresh, chopped
1	teaspoon	oregano	or marjoram, fresh, chopped
1	x	black pepper	freshly ground
2	large	onions	spanish, cut in thinly sliced rings
24	small	romaine lettuce	leaves, washed and dried
6	large	pita bread rounds
3	each	tomatoes	ripe
2	cups	yogurt, plain
1	each	garlic clove	peeled and minced
1	teaspoon	oregano	or marjoram, fresh, chopped
1	tablespoon	lemon juice	fresh, for sauce
1	teaspoon	olive oil
1	x	salt and black pepper	salt and pepper, to taste

Directions

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, 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. Place lettuce leaves on plate. Set out yogurt 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 picket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce.

Yield: 12 gyros, 2 per person.

Reviews

These are the best! I made these for my boyfriend and it became his new favorite meal. I can take a lot of time and money but is well worth it in the end. It is awesome!
over 8 years ago

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Nutrition Facts

Serving Size 385g

Amount per Serving

Calories 552 67% of calories from fat

	% Daily Value*
Total Fat 41.0g	64%
Saturated Fat 16.0g	80%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 156mg	6%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	8%
Sugars 8.0g
Protein 31.0g	63%

Vitamin A	12%		Vitamin C	40%
Calcium	15%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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