Lamb "gyro" Recipe

Marinate lamb

In a large bowl combine Greek yogurt, 3 tbs olive oil, minced garlic, oregano, cumin, coriander, smoked paprika, 2 tsp salt, 1 tsp black pepper and 1 tbs red wine vinegar. Add the thinly sliced lamb and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and flavor the meat.

Cook lamb

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add 1 tbs olive oil if pan is dry. Remove excess marinade from lamb (shake off but don't dry completely) and add in batches to avoid overcrowding. Sear slices for 2–4 minutes per side until well browned and cooked through. Transfer cooked lamb to a plate and tent with foil to keep warm. Alternatively, thread onto a vertical rotisserie or bake at 220°C (425°F) on a sheet pan for 12–18 minutes, turning once, until browned.

Warm bread & assemble

Warm pita breads in a hot dry skillet, oven at 180°C (350°F) for 5 minutes, or wrapped in foil on a grill for a few minutes. To assemble, spread about 2 tbs Boychik sauce onto each pita, add a generous portion of sliced lamb (about 200 g per serving), spoon cucumber-tomato salad over the meat, scatter sumac pickled onions, crumble feta (about 25 g per sandwich), sprinkle chopped parsley and a pinch of sumac. Finish with a drizzle of olive oil and an optional squeeze of lemon. Fold and serve immediately.

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1 cup red wine vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt and 2 tsp ground sumac. Bring just to a simmer to dissolve sugar and salt, then remove from heat. Pour the hot pickling liquid over the onions, add optional peppercorns, stir to combine, and let cool to room temperature. Cover and refrigerate at least 30 minutes; flavor improves after 2–4 hours. These will keep up to 2 weeks refrigerated.

Combine the diced cucumber, diced tomatoes, finely diced red onion and chopped parsley in a medium bowl. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 3/4 tsp salt and 1/2 tsp black pepper. Pour dressing over the vegetables and toss gently to coat. Taste and adjust seasoning. Chill briefly if desired; serve cold or at room temperature alongside the gyro.

In a bowl combine 1 cup Greek yogurt, 1/4 cup mayonnaise, 2 grated garlic cloves, 1 tbs lemon juice, 1 tsp olive oil and 1 tbs chopped dill. Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust acidity or salt to taste. Refrigerate at least 15 minutes to allow flavors to meld. Keep chilled until assembly.

Crumble the feta and have lemon wedges and chopped parsley ready. When assembling gyros (see Lamb Gyro & Assembly), sprinkle feta and parsley over each finished sandwich and dust with a little sumac. Serve immediately with extra Boychik sauce and pickled onions on the side.