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