Homemade Lamb Souvlaki/Gyro

Homemade Lamb Souvlaki/Gyro
 
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by Tara

 
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Ingredients

Ingredients
Method
 
  • 1/2 a leg of spring Lamb (approx 1.5 kg) - you could do with with a whole leg but I wanted to cook it in our Baby Q so went with the smaller one. The small leg gave us 9 hearty souvlakis. This recipe can also be done in the oven if you havent got a hooded BBQ.
  • 6 cloves of garlic sliced for stuffing in cuts in the lamb
  • 4 cloves of garlic grated or finely diced
  • 2 sprigs of Rosemary
  • 1 tablespoon of fresh finely chopped thyme
  • 2 lemons
  • 1/4 cup of olive oil
  • Salt and Pepper
  • 1 big tbsp of sweet paprika
  • 1 rounded tsp of cayene pepper
  • For assembly-
  • Tomato
  • Red onion
  • Lettuce
  • salt and pepper
  • Garlic sauce- see ingredients and recipe below.
  • Souvlaki/Gyro bread- see link for recipe below.
Using a knife cut 1/2 inch deep slits over lamb and stuff with sliced garlic and sprigs of rosemary. In a bowl mix olive oil, remaining garlic, thyme, juice of 1 of the lemons, salt and pepper. Mix together cayene pepper and sweet paprika and set aside. Coat lamb liberally with olive oil, garlic mix and marinate for at least 3-4 hours.

When ready to cook preheat oven or Hooded Bar B Q to Max temp. Coat your lamb in paprika and cayene pepper mix (this mix will give it a that fake smokey flavour Ive been looking for without the charcoal). Place your lamb on a trivet (a wire rack to lift if off the hotplate, I used an old round cake cooling rack) in your Bar B Q, or in a roasting pan in your oven. Turn the heat right down to low on the BBQ, or if using the oven 180C and allow to cook until done, or until internal lamb temp is 140 C (we like ours medium rare). We buggered around a little because it was the first time we cooked a roast in the Baby Q, propping the lid up a little thinking it would be too hot. It ended up taking forever to cook, I thought it was done, ignored my thermometer ( I thought it must be faulty, it wasnt) and pulled it out. After resting and carving the lamb1/3 of the way I discovered it needed more. By that time we had cleared away the Baby Q to make counter space, so I just wacked in the oven at 180 C for another 2O mins and it was done. Cut all of the meat off the lamb in chunky pieces and drizzle with the juice of another lemon. Thats your meat done.

Garlic Sauce

A soulaki/Gyro must have a garlic sauce, Taziki appears the one to use. I bought a cucumber to put in mine and after grating it and tasting it realised it was in terrible shape. That cucumber was so bitter I spat it out. I tried salting it to take away the bitterness but it did little, so my garlic sauce came minus the cucumber, it was no great loss. Make the taziki at the same time you marinade your lamb to allow those flavours take hold.

Garlic Sauce

1 x 500 gram container of Natural greek yogurt, if you can get one which is cultured in the container all the better.

juice of 1/2 lemon

2 cloves of garlic, crushed (I used 4, Im a garlic lover)

3 tablespoons of olive oil

1 medium sized cucumber peeled, seeded and grated, make sure it doenst taste terrible

1 rounded tsp of oregano

salt

Mix all ingredients together, and season according to taste, with more lemon juice, salt and oil.

If using the greek style pita bread, brown it lightly in olive oil, in a hot pan, quickly until warm. You can use store bought pita bread if you dont want to make the bread. Place your meat down the middle of your pita bread, top with sliced tomato, salt and pepper, sliced red onion, taziki sauce and lettuce. Roll and wrap in baking paper (wrapping make it much less messy to eat).

I would even have this lamb as it was in a roast dinner, Im very happy with the results. The OH is hooked, hes craved those souvlakis more than me and was very impressed.

Homemade Lamb Souvlaki/Gyro

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This recipe was uploaded by Tara

 
 
I have been trying make the ultimate Souvlaki since our favourite place to make them shut down. They use to serve real lamb slowly roasted over hot coals, just amazing souvlakis. I think Ive finally got about as close as I can to flavour without having the charcoal grill to cook it on. Im not a big pita bread fan either so I tracked down a recipe for a souvlaki bread we are used to having when getting the real deal, I was very happy with the results. You will need pita bread or greek style pita bread, tomato, red onion, lettuce of your choice, and garlic/taziki sauce.

Heres a link for the perfect bread recipe to wrap your gyro/souvalki.

http://www.jamieoliver.com/bloggers/viewtopic.php?id=55711

Method


Using a knife cut 1/2 inch deep slits over lamb and stuff with sliced garlic and sprigs of rosemary. In a bowl mix olive oil, remaining garlic, thyme, juice of 1 of the lemons, salt and pepper. Mix together cayene pepper and sweet paprika and set aside. Coat lamb liberally with olive oil, garlic mix and marinate for at least 3-4 hours.

When ready to cook preheat oven or Hooded Bar B Q to Max temp. Coat your lamb in paprika and cayene pepper mix (this mix will give it a that fake smokey flavour Ive been looking for without the charcoal). Place your lamb on a trivet (a wire rack to lift if off the hotplate, I used an old round cake cooling rack) in your Bar B Q, or in a roasting pan in your oven. Turn the heat right down to low on the BBQ, or if using the oven 180C and allow to cook until done, or until internal lamb temp is 140 C (we like ours medium rare). We buggered around a little because it was the first time we cooked a roast in the Baby Q, propping the lid up a little thinking it would be too hot. It ended up taking forever to cook, I thought it was done, ignored my thermometer ( I thought it must be faulty, it wasnt) and pulled it out. After resting and carving the lamb1/3 of the way I discovered it needed more. By that time we had cleared away the Baby Q to make counter space, so I just wacked in the oven at 180 C for another 2O mins and it was done. Cut all of the meat off the lamb in chunky pieces and drizzle with the juice of another lemon. Thats your meat done.

Garlic Sauce

A soulaki/Gyro must have a garlic sauce, Taziki appears the one to use. I bought a cucumber to put in mine and after grating it and tasting it realised it was in terrible shape. That cucumber was so bitter I spat it out. I tried salting it to take away the bitterness but it did little, so my garlic sauce came minus the cucumber, it was no great loss. Make the taziki at the same time you marinade your lamb to allow those flavours take hold.

Garlic Sauce

1 x 500 gram container of Natural greek yogurt, if you can get one which is cultured in the container all the better.

juice of 1/2 lemon

2 cloves of garlic, crushed (I used 4, Im a garlic lover)

3 tablespoons of olive oil

1 medium sized cucumber peeled, seeded and grated, make sure it doenst taste terrible

1 rounded tsp of oregano

salt

Mix all ingredients together, and season according to taste, with more lemon juice, salt and oil.

If using the greek style pita bread, brown it lightly in olive oil, in a hot pan, quickly until warm. You can use store bought pita bread if you dont want to make the bread. Place your meat down the middle of your pita bread, top with sliced tomato, salt and pepper, sliced red onion, taziki sauce and lettuce. Roll and wrap in baking paper (wrapping make it much less messy to eat).

I would even have this lamb as it was in a roast dinner, Im very happy with the results. The OH is hooked, hes craved those souvlakis more than me and was very impressed.

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