Greek Gyros
| Servings | Prep Time |
| 6servings (max 8) | 10minutes (plus marinating time) |
| Cook Time |
| 45-60minutes |
|
|
Ingredients
- 2pounds lambground
- 2cloves garlicsmashed and minced
- 1tablespoon fresh oreganominced
- 1tablespoon fresh rosemaryminced
- Sea salt and fresh ground pepper
Instructions
- Mix 2 pounds of ground lamb with the garlic, oregano and rosemary. Mix well, then form into a log and wrap tightly in cling wrap, twisting the ends to seal tightly. Refrigerate at least two hours, but preferably overnight to firm up the mixture.
- Place the log on the rotisserie skewer, with a double layer of aluminum foil underneath to catch the drippings. Sprinkle generously all over with the sea salt and fresh ground black pepper and grill over high heat, 400 F, for 15 minutes.
- Lower the heat to medium, 350 F, for another 15 – 20 minutes. Turn off the heat off and keep rotisserie going for another 15 – 20 minutes with the lid closed. The internal temperature needs to reach 175 F before serving.
- Remove from the grill, slice and serve on a round of pita bread with a tangy tzatziki sauce, tomatoes, diced onion, shredded lettuce and crumbled feta cheese. Fold the pita over the fillings and wrap in parchment paper or tin foil – this delectable wrap is drippy.
Recipe Notes
