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Greek-American Lamb Gyros Recipe

Greek-American Lamb Gyros Recipe
  • Category

    Sandwiches

  • Cusine

    American

What do you need?
How to make?

Ingredients

For the meat:

1 pound ground lamb

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons picked fresh oregano leaves

1/2 onion, cut into 1-inch chunks

1 clove garlic, sliced

3 ounces slab bacon , cut into 1-inch pieces

For the yogurt sauce:

3/4 cup plain, unsweetened yogurt

1/4 cup mayonnaise

1 clove garlic, minced on microplane

2 teaspoons juice from 1 lemon

2 tablespoons chopped parsley or mint

To serve:

4 pieces soft, hand-pulled-style pita

Chopped fresh tomato

Finely sliced onion

Cubed peeled seeded cucumber

Hot sauce

Directions

Combine lamb, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300 degrees F. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155 degrees F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use. Adjust broiler rack to highest position and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch strips . Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.