Greek Gyro

Brandy Bender


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!!!!

★★★★★ 3 votes


2 lb
lamb, boneless lean cut into 1
1/3 c
olive oil, extra virgin
1/2 c
lemon juice
garlic cloves, peeled cut into quarters
1 tsp
fresh thyme
1 tsp
fresh oregano
1 tsp
spanish onions cut into thin rings
24 small
romaine lettuce leaves
6 large
pita bread rounds
2 c
plain yogurt
garlic clove, minced
1 tsp
plain yogurt
1 Tbsp
lemon juice
1 tsp
olive oil, extra virgin
1 large
cucumber, minced
salt and pepper to taste


1The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
2Remove about 1/4 cup to mix with the onions.
3Place lamb cubes in bowl with remaining marinade; toss to coat well.
4Place onions in small bowl and toss with reserved marinade.
5Cover with plastic wrap and chill, up to several hours, turning several times.
6Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt.
7Tie up edges of cheesecloth with string to form a pouch.
8Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
9Moisture will drip from the yogurt, giving it a thicker consistency.
10Mix drained yogurt with minced garlic, minced cucumber, chopped herbs, lemon juice, oil, salt and pepper.
11Cover and chill. (Makes about 1 cup)
12Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
13To barbecue, heat coals or gas barbecue.
14Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.)
15Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals.
16Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside.
17Warm pita rounds over barbecue.
18Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl.
19Cut whole tomatoes into thin wedges and place on plate and place lettuce leaves on plate.
20Set out "cucumber" sauce and lots of napkins to facilitate handling of gyros.
21To serve, cut each warmed pita bread in half and separate to form 2 pockets.
22Each person fills a warmed pita pocket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of "cucumber" sauce.
23Yield: 12 gyros, 2 per person.

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