Greek Lamb Gyros Wraps

Greek Lamb Gyros Wraps

PREP TIME

35 minutes

COOK TIME

15 minutes

YIELDS

4

Ingredients

 1/2 pkt (12.5 g) Greek Gyros 25g

500 g lamb back straps 

1 onion, chopped 

150 g greek yoghurt or tzatziki* 

2 tomatoes, diced 

2 cucumbers, diced 

2 tbsp lemon juice 

4-6 pita or flatbreads

Memories

Named after the Greek word for ‘round’ from the rotisserie it’s cooked on, the origins of the Gyros are hotly contested. Many believe it was brought to Greece in the 1920s by refugees from Istanbul and others, that its roots come from Armenian stallholders in Athens. No matter which theory you subscribe to, however, Gyros is undoubtedly Greece’s most popular street eat made from either minced beef, lamb, or chicken.

Directions

STEP 1

Combine lemon juice, spice and 2 tbsp olive oil. Toss in lamb to coat and set aside to marinate, 30 min. 

STEP 2

Grill lamb on high until cooked, 5 min each side. Set aside to rest before slicing.

STEP 3

Heat flatbreads and top with lamb, fresh ingredients and yoghurt or tzatziki*.

HOW TO SERVE

Serve with yoghurt or tzatziki* and garnish with fresh parsley


HINTS & TIPS

SIDES &CONDIMENTS

Tzatziki dressing*

  • 100 g plain yoghurt
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced

Mix all ingredients together in a bowl. 

SWAPS & ALTERNATIVES

Veggie combos: use halloumi instead of lamb

Reduce meat: 250 g lamb + 250 g roasted eggplant 

Alternative: replace yoghurt with tzatziki or smoky aioli