Yeros Dinner Recipe

Prep the lamb

If your lamb is not already thinly sliced, partially freeze it for 30–45 minutes until firm, then slice across the grain into very thin strips (2–3 mm). Measure 1.5 kg of sliced lamb.

Make the marinade

In a large bowl combine 1 cup Greek yogurt, 4 tbs olive oil, 3 tbs lemon juice, 1 tbs red wine vinegar, 4 tsp minced garlic, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground black pepper and 2 tsp kosher salt. Whisk until smooth.

Marinate

Add the sliced lamb to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate at least 2 hours, preferably 6–12 hours for best flavor. Remove from fridge 20–30 minutes before cooking to take the chill off.

Prepare cucumber

Grate 1/2 cup cucumber (about 1/2 medium cucumber) into a sieve, sprinkle with a pinch of salt, let sit 5 minutes, then press or squeeze to remove excess liquid until dry.

Make tzatziki

In a bowl combine 1 cup Greek yogurt, drained grated cucumber, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon. If you want heat, stir in up to 2 tsp harissa or chili paste on the side for spicier sauce.

Prep vegetables

Thinly slice 1 medium red onion, 2 medium tomatoes, and 1 medium cucumber. Shred about 3 cups lettuce. Crumble 3 oz feta and set all components ready for assembly.

Cook the lamb

Heat a large heavy skillet or griddle over medium-high heat and add 2 tbs olive oil. When shimmering, add half the marinated lamb in a single layer (do not overcrowd). Let sear undisturbed for 1–2 minutes, then stir and spread to brown evenly; total cook time 4–6 minutes until cooked through and slightly caramelized. Transfer to a plate and repeat with remaining lamb, adding a splash of oil if needed. Taste and adjust with a pinch of salt or pepper.

Warm pitas

Briefly warm pita breads on a dry skillet or in a 180°C (350°F) oven for 3–5 minutes wrapped in foil, or toast to your liking. Keep warm until assembly.

Assemble yeros

Open each pita slightly, spread 1–2 tbs tzatziki inside (or a spoonful of spicy sauce if using), layer 200–250 g (about 5–6 oz) cooked lamb per pita (adjust to appetite), then add sliced tomato, cucumber, red onion, shredded lettuce and a sprinkle of crumbled feta. Finish with a drizzle of olive oil, a squeeze of lemon, and chopped parsley.

Serve immediately with lemon wedges on the side for squeezing. Offer extra tzatziki and hot sauce on the table. Leftover cooked lamb keeps 2–3 days refrigerated and reheats well in a skillet.