Lamb & Beef BBQ Gyros
a little taste of Greece
by Andrea Alden
• 1 lb ground lamb
• 1 lb ground brisket
• 2 tbsp. bacon fat
• 3 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1½ tsp. dried oregano
• 2 cloves garlic, shredded on a microplane
• ¾ cup Balkan or greek style plain yogurt
• ¼ cup of mayonnaise
• 2 small cloves of garlic, shredded on a microplane
• juice from half a lemon
• 2 tbsp. minced cucumber
• pinch of salt
• soft greek pita
• chopped fresh tomato
• chopped fresh cucumber
• sliced red onion
• feta cheese, crumbled
• French fries
In the bowl of a food processor, combine the meats, bacon fat, salt, pepper, oregano, and garlic. Pulse the meat until everything is thoroughly mixed together, but stop before the meats have liquefied.
Use your hands to form a cylinder and wrap it tightly with plastic wrap. Chill the meat for an hour, or make up to 24 hours ahead of time.
While the meat is chilling, make some fresh tzatziki, because this sauce is even better when it’s had some time for the flavors to meld. In a bowl, whisk together the yogurt, mayonnaise, garlic, lemon juice, and cucumber. Chill in the fridge until you are ready to serve your gyro.
Preheat the grill to 375°F, preparing for indirect grilling. Place the meat onto a wire rack over a BBQ drip tray
. Slow roast the meat until it reaches an internal temperature of 155°F. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. While the meat is resting, steam the pitas by bringing a pot of water to boil
Slice the meat as thin as you can. Assemble by spreading fresh tzatziki on a steamed pita, topping that with generous slices of meat, fresh veggies, feta, maybe a little more tzatziki, and a side of fries.
Load up on meat
Top with veg and cheese
Serve it all together
Look at that tastiness
overflowing with yum
don't forget some fries
Lamb & Beef BBQ Gyros are delicious! I am still eating leftovers and wondering when I can make another batch. Now there is a bit of a debate on how to actually pronounce gyro. Is it JY-Row, or is it YEE-rohs
? A true Greek will pronounce it YEE-rohs
, but whatever way you say it, you will love the intense flavor. I have to be honest here. I did try to use the rotisserie to cook the meat initially. Things seemed to be going well, the outside was browning beautifully. However, about 15 minutes in, the meat could no longer support its 3 lbs. on the spit and I heard a splat as it slid free. So yes, you could conceivably roast this gyro meat in your oven if so inclined, however, there’s just something about meat from the grill that just tastes better. We even have a blog that explains why grilled meat tastes so good
. You should read it.