Lamb Gyros with Yogurt, Cucumber and Dill Sauce Recipe

Lamb:

3 pounds leg of lamb, boneless

24 short bamboo skewers, soaked in water for 30 minutes

1/4 cup olive oil

1 Tablespoon kosher salt

1/4 teaspoon ground pepper

 

Sauce:

1 cucumber, peeled, seeded, grated and drained (squeeze all the water out)

1 1/2 teaspoons kosher salt

1 1/4 cups Greek yogurt

2 cloves garlic, minced

1 Tablespoon white-wine vinegar

2 Tablespoons extra virgin olive oil

1 teaspoon lemon zest

1/4 cup fresh dill, finely chopped

1/8 teaspoon freshly ground pepper

8 large or 24 baby pita circles

Foil

Preheat broiler

 

Prepare the Lamb:  Soak the bamboo skewers in water for 30 minutes.  Trim the lamb of excess fat and silver skin.  Cut into strips that are 4 inches in length and 1 inch in width.  Transfer lamb to a bowl and add the olive oil, salt and pepper and mix.  If serving as skewers, thread one 4-inch strip of lamb onto each skewer so that the tip of the skewer is not exposed.  Cover exposed skewers with foil.  Arrange skewers in a single layer on a sheet pan lined with foil.  (If serving as on pita, you can skip skewering the meat).

 

Make Sauce:  In a medium bowl, combine all ingredients and mix well.  Let the sauce sit for 10 minutes for flavors to blend.  Transfer to a small serving bowl and garnish with a sprig of dill.

 

Warm Pita (optional): Wrap pita tightly in foil and warm in a 300 oven for 10 minutes.

 

Broil Lamb:  Place lamb 2-3 inches under the broiler and broil until just cooked through, about 2 minutes.  Turn over and cook on the other side until the meat is brown, about 2 minutes.  Divide skewers among plates.  If serving as sandwiches, cut an opening in each piece of pita and fill with a few cubes of meat.  and top with a dollop of the yogurt.  Either way you decide to serve it, serve with a dollop of sauce.

 

Recipe created by Parties That Cook®