The Authentic Greek Gyro - “a Greek Grill Party”

Inspired by peacefulnightdove’s lovely & yummy looking photo today of “Easy Beef Gyros” by mama’s kitchen & because beef is so expensive here in Iceland, I went looking for the classic gyro using lamb cubes … only to find it hasn’t been entered here on RZ. I decided to chg that & found this recipe at RecipeLand.com. Its simple title was “Greek Gyro”, but it’s way more than that – it’s The Authentic Greek Gyro - “A Greek Grill Party” (even if served inside). It’s clearly more work than hybrid versions & requires planning, but I bet it’s well worth the effort … esp if you’re able to get the real thick Greek yoghurt & eliminate prep step #3. (Time was given by the site & didn't include marination, but did include time to make the yoghurt which can be eliminated.) I hope you enjoy these!

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 24 Pita Halves

Ingredients

• 2  lbs lamb (use lean, boneless lamb meat cut in 1 in cubes)
• 1⁄3 cup olive oil
• 1⁄2 cup lemon juice
• 2  garlic cloves (peeled and quartered)
• 1  teaspoon fresh thyme leave (chopped)
• 1  teaspoon fresh oregano (chopped)
•  ground black pepper
• 2  large onions (use red onion cut in thinly sliced rings)
• 24  small romaine lettuce leaves (washed and dried)
• 12  large  pita bread rounds
• 3  tomatoes (ripe & sliced in thin wedges)
• 2  cups yoghurt (plain per prep instruction #3 or thick Greek style)
• 1  garlic clove (peeled & minced)
• 1  teaspoon oregano (fresh, chopped)
• 1  tablespoon lemon juice
• 1  teaspoon olive oil
•  salt and black pepper (to taste)

Directions

1. The morning before an afternoon or evening BBQ, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. Set aside about 1/4 cup of the marinade to mix w/the onions. Place cubed lamb in bowl w/remaining marinade & toss to coat well. Refrigerate lamb & marinade reserved for onions.
2. The morning of the BBQ, place onions in small bowl & toss w/reserved marinade. Cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
3. Make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. Tie up edges of cheesecloth w/string to form a pouch. Suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. Moisture will drip from the yoghurt & give it a thick consistency. (Eliminate this step if able to get real thick Greek yoghurt.).
4. Mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. Cover & chill.
5. When ready to BBQ, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out).
6. Heat coals or gas grill. Remove meat from marinade & reserve marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. Cook (turning & basting often) about 10 min or till lamb is brown on the outside, but still pink inside.
7. Warm pita rounds over barbecue.
8. Before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. Cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. Set out yoghurt sauce & lots of napkins (You'll need them!).
9. To serve, cut each warmed pita round in half & separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.