Grilled Lamb Gyros

Grilled Lamb Gyros
One of the best things about the summer is the ability to cook outside on the grill and I like to use the grill as often as possible! These grilled lamb gyros are a great way to do some of that outdoor cooking and they are so easy to make! Lamb chops are marinated in a souvlaki style lemon, garlic and oregano marinade before being grilled to smokey perfection. The lamb chops are then sliced and wrapped up in pitas along with a cool and creamy cucumber and garlic tzatziki sauce and a tasty tomato and olive greek salad with plenty of crumbled feta cheese and crispy fries. Yum! These tasty grilled lamb gyros are the perfect summer food to cook on the grill!

Grilled Lamb Gyros

Grilled Lamb Gyros

Grilled Lamb Gyros
Grilled Lamb Gyros

Grilled Lamb Gyros

Prep Time: 10 minutes Marinate Time: 8 hours Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Smokey Greek style grilled lamb gyros stuffed, fries, greek salad and cool and creamy tzatziki!


ingredients
    For the grilled lamb:
  • 1 1/2 pounds lamb chops
  • 1/4 cup olive oil
  • 1 lemon, juice and zest
  • 1 tablespoon yogurt (optional)
  • 4 cloves garlic, chopped
  • 2 teaspoons oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the gyros:
  • 4 pitas
  • 1/2 cup tzatziki
  • 1/2 cup greek salad, finely diced
  • 1 cup fries
  • 1/4 cup feta, crumbled
directions
    For the grilled lamb:
  1. Marinate the lamb chops in the mixture of the oil, lemon, yogurt, garlic, salt and pepper, covered and in the fridge overnight.
  2. Cook over a grill heated to medium-high until slightly charred and cooked to your preferred level of doneness, about 2-5 minutes per side.
  3. Let the lamb cool for 5 minutes before slicing into thin strips.
  4. For the gyros:
  5. Assemble the gyros and enjoy!

4 comments:

neeruam said...

Kevin, steps 2 and 3 are the same, and it seems something is missing from instructions. Can you correct since this looks like it would be delicious. Thanks.

neeruam said...

Hi again Kevin. My favorite gyros, from a food mall in the downtown Gallery in Philadelphia, were made with chunks of lamb instead of slices. Can chunks be used and, if so, would chunks be cut from chops after cooking or would it be better to chunk first and then skewer and then cook? Thanks again.

Sierra Linton said...

YUM! These look so delicious!

Eshika Roy said...

I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.

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