Smoked Lamb Shouler Yiros

Ingredients

• 2.5 kg lamb shoulder
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried dill
• 4 tbsp olive oil
• 1/2 tsp cumin
• 2 tbsp lemon juice
• 250 g Greek yoghurt
• 2 tbsp lemon juice
• 1 clove garlic (crushed)
• 1 pinch salt
• 1 handful mint
• 150 g tomatoes
• 150 g red onion
• 150 g cucumber
• 8 yiros pita
• lettuce
• 300 g fries

Instructions

1. 1

   --- Lamb ---

2. 2

   Set your BBQ up to smoke (130c) the lamb using an offset BBQ or snake method if using a kettle BBQ. I used cherrywood as my wood but you can use any type you prefer.

3. 3

   Mix all spices, oil & lemon juice together

4. 4

   Make a few wholes in the lamb by stabbing it with a sharp knife and rub the lamb in the spice rub

5. 5

   Place the lamb in the BBQ ready to smoke and cook it for 6-8 hours until internal temp is 93c (see tips)

6. 6

   Once the lamb hits about 80c wrap it in foil until the desired temperature

7. 7

   Once cooked remove from the heat, wrap in a towel and place in a cooler bag to rest for 30 minutes

8. 8

   The lamb will be soft and should pull away from the bone with ease

9. 9

   --- Yoghurt Sauce ---

10. 10

    Finely chop the mint and mix all ingredients together

11. 11

    --- Salsa ---

12. 12

    Dice the tomato, cucumber & onion to (similar) bite sized pieces, mix together and set aside

13. 13

    Fries

14. 14

    Cook according to the packet whilst the lamb is resting

15. 15

    --- Assembly ---

16. 16

    Warm your yiros either in the oven or on a grill pan

17. 17

    Place the lettuce on the base followed by lamb & fries, top with salsa & yoghurt

18. 18

    Roll up and demolish!