Greek fast food Gyros: flatbread with lamb and tzatziki sauce

Votes: 16

How to Make - Greek Fast Food Gyros: Lamb-Filled Flatbread with Tzatziki Sauce

Time: 1 hour 55 minutes
Complexity: easily
Quantity: 16 gyros

Greek fast food Gyros: flatbread with lamb and tzatziki sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 leg of lamb, trimmed of visible fat (1.8 - 2.3 kg)
5 cloves of garlic, peeled and cut into 20 strips
1/4 cup olive oil
3 tablespoons fresh lemon juice
4 crushed cloves of garlic
2 tablespoons chopped fresh oregano
1 tbsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp ground black pepper
Aromatic essence (see recipe below)
16 pita bread
Tzatziki sauce (see recipe below)
Chopped red onion, bell pepper for filling

Creole Spice Mix:

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme
Mix all ingredients thoroughly. and store in an airtight jar or container

Tzatziki sauce:

1 medium cucumber, peeled, seeded and finely chopped
1 cup natural yogurt
1 tbsp. l. olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 tsp salt
1 tsp oregano
1 teaspoon crushed garlic
Mix all ingredients in a medium bowl and refrigerate for at least an hour to allow the flavors to meld

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, onion powder, garlic powder, paprika, oregano, rosemary, ground cayenne pepper, thyme, lemon juice, wine vinegar, cucumbers, sweet pepper, yogurt, pita

Cooking the dish according to the recipe:

Using a sharp knife, make 20 slits across one side of the lamb and insert the garlic cloves. Place the meat in a large, acid- and alkali-resistant dish.

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour the mixture over the lamb and rub it evenly over the surface. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours and up to 6 hours, turning occasionally.
Remove the meat from the refrigerator and let it come to room temperature. Season lightly with the essence on all sides. Brush the grill with a little olive oil and preheat to medium heat.

Remove the meat from the marinade and place it on the grill. Grill, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium-rare, about 1.5 hours. Remove from the grill and transfer to a platter. Cover with foil and let rest for 12 minutes before slicing.