Sumptuous Lamb Gyros: a Taste of Greece at Home

Ingredients

• 2 pounds (900g) lamb shoulder, trimmed and cut into strips
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 cup (240ml) Greek yogurt
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon lemon juice
• Salt to taste
• 4 pita breads
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (100g) red onion, thinly sliced
• 1 cup (100g) romaine lettuce, shredded
• Optional: fresh parsley for garnish

Instructions

1. 1

   In a mixing bowl, combine garlic, oregano, cumin, coriander, paprika, salt, pepper, olive oil, and lemon juice.

2. 2

   Add lamb strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.

3. 3

   In another bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, and salt. Mix well and refrigerate.

4. 4

   Preheat grill or frying pan over medium-high heat. Cook marinated lamb strips for 5-7 minutes on each side until browned.

5. 5

   Remove from heat and let rest for a couple of minutes. Warm the pita breads in a dry skillet or oven.

6. 6

   Place a generous amount of lamb in each pita and top with tomatoes, red onion, lettuce, and tzatziki. Garnish with parsley.