4
35 min
15 min
Marinade
Stove Top
WHAT YOU NEED
- 1/2 pkt (12.5 g) Greek spice
- 500 g lamb back straps
- 1 onion, chopped
- 150 g greek yoghurt or tzatziki*
- 2 tomatoes, diced
- 2 cucumbers, diced
- 2 tbsp lemon juice
- 4-6 pita or flatbreads
HOW TO MAKE
Combine lemon juice, spice and 2 tbsp olive oil. Toss in lamb to coat and set aside to marinate, 30 min.
Grill lamb on high until cooked, 5 min each side. Set aside to rest before slicing.
Heat flatbreads and top with lamb, fresh ingredients and yoghurt or tzatziki*.
HOW TO SERVE
Serve with yoghurt or tzatziki* and garnish with fresh parsley.
HINTS & TIPS
SIDES & CONDIMENTS
Tzatziki dressing*
100 g plain yoghurt
1 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Use halloumi instead of lamb
Reduce meat: 250 g lamb + 250 g roasted eggplant
ALTERNATIVE
Replace yoghurt with tzatziki or smoky aioli
TELL US HOW MUCH YOU LIKED IT…
ORIGINS
Named after the Greek word for ‘round’ from the rotisserie it’s cooked on, the origins of the Gyros are hotly contested. Many believe it was brought to Greece in the 1920s by refugees from Istanbul and others, that its roots come from Armenian stallholders in Athens. No matter which theory you subscribe to, however, Gyros is undoubtedly Greece’s most popular street eat made from either minced beef, lamb, or chicken.
