Total Steps
12
Ingredients
18
Tools Needed
8
Ingredients
- 1.0 tablespoon Fresh lemon juice
- 1.0 teaspoon Olive oil
- Salt and pepper
- 1.0 teaspoon Chopped fresh marjoram
- 1.0 teaspoon Chopped fresh oregano
- 1.0 clove Garlic clove, peeled and minced
- 2.0 cup Plain yogurt
- 3.0 medium Ripe tomatoes
- 6.0 lrg Pita bread rounds
- 24.0 small Romaine lettuce leaves, washed and dried
- 2.0 Spanish onions, cut in thinly sliced rings
- 1.0 teaspoon Chopped fresh marjoram
- 1.0 teaspoon Chopped fresh oregano(optional)
- 1.0 teaspoon Chopped fresh thyme(optional)
- 2.0 cloves Garlic cloves, peeled, cut in quarters
- cup Fresh lemon juice
- cup Olive oil
- 2.0 pound Lean, boneless lamb, cut in 1" cubes
Instructions
Step 1
*Use meat <a href="/technique/XZBDDD5G/cut">cut</a> from the leg or shoulder.
Step 2
The morning before an afternoon <a href="/technique/5SXY5X8X/barbecue">barbecue</a>, make marinade by combining oil, lemon <a href="/technique/QDWRNXYW/juice">juice</a>, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to <a href="/technique/7S3QCKWK/mix">mix</a> with the onions. Place lamb cubes in bowl with remaining marinade; toss to <a href="/technique/6BTCX64M/coat">coat</a> well.
Step 3
Place onions in small bowl and toss with reserved marinade. Cover with plastic <a href="/technique/X75YQJ6B/wrap">wrap</a> and <a href="/technique/FK6MC4B6/chill">chill</a>, up to several hours, <a href="/technique/B52FHCF2/turning">turning</a> several times.
Step 4
Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and <a href="/technique/NX588QBK/spooning">spooning</a> in the yogurt. Tie up edges of cheesecloth with <a href="/technique/MS47GLJJ/string">string</a> to form a pouch. Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
Step 5
Moisture will drip from the yogurt, giving it a thicker consistency. <a href="/technique/7S3QCKWK/mix">Mix</a> drained yogurt with <a href="/technique/ZG86GNS8/minced">minced</a> garlic, chopped herbs, lemon <a href="/technique/QDWRNXYW/juice">juice</a>, oil, <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Cover and <a href="/technique/FK6MC4B6/chill">chill</a>.
Step 6
Makes about 1 cup.
Step 7
Stack pita <a href="/technique/482ZKJDV/bread">bread</a> rounds into 2 piles and <a href="/technique/X75YQJ6B/wrap">wrap</a> each in foil, dull side out.
Step 8
To <a href="/technique/5SXY5X8X/barbecue">barbecue</a>, <a href="/technique/XZFHRHHF/heat">heat</a> coals or gas <a href="/technique/5SXY5X8X/barbecue">barbecue.</a> Remove meat from marinade, reserving some marinade for <a href="/technique/8QSP656T/basting">basting.</a> (Discard any large garlic pieces.)
Step 9
<a href="/technique/Z27T5R5G/thread">Thread</a> lamb onto greased <a href="/technique/8F6C5KQK/skewer">skewers</a> and <a href="/technique/2V2PRWTZ/grill">grill</a> over greased <a href="/technique/2V2PRWTZ/grill">grill</a> about 4" from hot coals. Cook, <a href="/technique/B52FHCF2/turning">turning</a> and <a href="/technique/8QSP656T/basting">basting</a> often, about 10 minutes or until lamb is <a href="/technique/D434P8MH/brown">brown</a> on the outside, still pink inside. <a href="/technique/FVYNJCCW/warm">Warm</a> pita rounds over <a href="/technique/5SXY5X8X/barbecue">barbecue</a>.
Step 10
Before <a href="/technique/Y6MVNCHX/serving">serving</a>, lift the onions from the marinade with a slotted <a href="/technique/NX588QBK/spoon">spoon</a> and place in a <a href="/technique/Y6MVNCHX/serving">serving</a> bowl. <a href="/technique/XZBDDD5G/cut">Cut</a> whole tomatoes into thin wedges and place on <a href="/technique/ZJ3WDM5Q/plate">plate.</a> Place lettuce leaves on <a href="/technique/ZJ3WDM5Q/plate">plate.</a> Set out yogurt sauce and lots of napkins to facilitate handling of gyros.
Step 11
To <a href="/technique/Y6MVNCHX/serve">serve</a>, <a href="/technique/XZBDDD5G/cut">cut</a> each <a href="/technique/FVYNJCCW/warmed">warmed</a> pita <a href="/technique/482ZKJDV/bread">bread</a> in half and <a href="/technique/WRFN6T6X/separate">separate</a> to form 2 pockets. Each person fills a <a href="/technique/FVYNJCCW/warmed">warmed</a> pita picket with some of the <a href="/technique/2V2PRWTZ/grilled">grilled</a> lamb cubes, lettuce, tomatoes and onions, <a href="/technique/R34ZSY3M/topping">topping</a> with a spoonful of sauce.
Step 12
<a href="/technique/Q4MB2KV4/yield">Yield:</a> 12 gyros, 2 per person.