Outdoor Grilling
Lamb Gyro
6 servings
Lamb Gyro
6 servings
Pronounced “yi-ro”, The Gyro originated in Greece and is similar is style to shawarma, where meat is cooked on a vertical spit. During the 1970s the gyro became a popular sandwich in the USA. The meat is roasted on a spit or formed into long patties and grilled. The sandwich consists of warmed pita or flat bread stuffed with tzatziki, sliced tomatoes, gyro meat, lettuce, onions and sometimes French fries.
Ingredients
- FOR THE GYRO MEAT:
- ¼ cup Breadcrumbs
- 1 tablespoon Water
- 1 poundGround lamb
- ¼ cupRed onion, diced
- 2 clovesGarlic, minced
- 2 tablespoonsCuisinart Ultimate Pizza Seasoning
- 1 ½ teaspoonGround cumin
- 2 teaspoonsLemon juice
- FOR THE GYRO:
- 2Large vine-ripe tomatoes
- 1Head butter lettuce
- 1 Small white onion
- 6Pita or flatbread
- ¼ cupTzatziki
Preparation
FOR THE GYRO MEAT:
- Add all ingredients in a large bowl and mix thoroughly
- Form meat mix into 2-inch balls
- Roll ball between hands to form logs
- Flatten logs into ½-inch plank shaped patties
- Refrigerate for 1-2 hours
- Pre-heat grill on HIGH for 5 minutes
- Grill Gyro patties over Medium-High heat for approximately 5 minutes per side
FOR THE GYRO:
- Hull tomatoes and cut into six wedges per tomato
- Remove lettuce stem and tear or cut lettuce into 1-inch threads
- Remove peel, halve onion, and slice julienne
- Grill pita or flatbread for approximately 1 minute per side
- Spread tzatziki in center of pita
- Lay two gyro patties on top of tzatziki
- Top with onion, tomatoes, and lettuce
- Fold pita in half and serve. You can wrap bottom in foil to prevent dripping and hold sandwich together.
