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greek gyro

(3 ratings)
MisDisturbed19 avatar
Recipe by
Brandy Bender
@MisDisturbed19
Darrington, WA

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 ratings)
yield 12 serving(s)

Ingredients For greek gyro

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

How To Make greek gyro

  • 1
    The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
  • 2
    Remove about 1/4 cup to mix with the onions.
  • 3
    Place lamb cubes in bowl with remaining marinade; toss to coat well.
  • 4
    Place onions in small bowl and toss with reserved marinade.
  • 5
    Cover with plastic wrap and chill, up to several hours, turning several times.
  • 6
    Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt.
  • 7
    Tie up edges of cheesecloth with string to form a pouch.
  • 8
    Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
  • 9
    Moisture will drip from the yogurt, giving it a thicker consistency.
  • 10
    Mix drained yogurt with minced garlic, minced cucumber, chopped herbs, lemon juice, oil, salt and pepper.
  • 11
    Cover and chill. (Makes about 1 cup)
  • 12
    Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
  • 13
    To barbecue, heat coals or gas barbecue.
  • 14
    Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.)
  • 15
    Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals.
  • 16
    Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside.
  • 17
    Warm pita rounds over barbecue.
  • 18
    Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl.
  • 19
    Cut whole tomatoes into thin wedges and place on plate and place lettuce leaves on plate.
  • 20
    Set out "cucumber" sauce and lots of napkins to facilitate handling of gyros.
  • 21
    To serve, cut each warmed pita bread in half and separate to form 2 pockets.
  • 22
    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.
  • 23
    Yield: 12 gyros, 2 per person.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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