Gyro Platter
Gyro platter with marinated lamb, tzatziki sauce, and fresh vegetables served with pita bread.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Shoulder (sliced thinly) | 800 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Oregano (dried) | 2 | Tsp |
| Cumin (ground) | 1 | Tsp |
| Yogurt (whole milk, for tzatziki) | 250 | Grams |
| Cucumber (grated, for tzatziki) | 1 | Count |
| Dill (fresh, chopped, for tzatziki) | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Tomato (sliced) | 2 | Count |
| Red Onion (sliced) | 1 | Count |
| Pita Bread (whole) | 5 | Count |
| Feta Cheese (crumbled) | 150 | Grams |
Instructions
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper to create a marinade.
- Add sliced lamb to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours.
- For tzatziki, mix yogurt, grated cucumber, chopped dill, and a pinch of salt in a bowl. Refrigerate until serving.
- Preheat a grill or grill pan over medium-high heat. Cook the marinated lamb slices for 3-4 minutes on each side until browned and cooked through.
- Warm the pita bread on the grill for about 1 minute on each side.
- Assemble the gyro platter by placing grilled lamb, sliced tomatoes, red onion, and crumbled feta on a serving plate. Serve with warm pita and tzatziki sauce.
Prep
- Marinate lamb for at least 2 hours in advance.
Kitchen equipment
Grill or Grill Pan