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Lisa Torres, Delicious Table Grilled Lamb Gyro Wraps with Greek Tzatziki Sauce
- Prep time 30Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Ground
- Serves 4
Grilled lamb gyro wraps with Greek tzatziki sauce are made in minutes on the grill. Place on a pita wrap with cool veggies and tzatziki sauce.
Ingredients
For the tzatziki sauce:
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1 cup Greek yoghurt
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1 garlic clove, minced
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1/2 cucumber, seeded, peeled
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2 tsp fresh lemon juice
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1 tbsp olive oil
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1 tbsp fresh mint, minced
-
Pinch of salt and pepper
For the lamb:
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1/4 cup diced red onion
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2 garlic cloves, minced
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1/4 cup breadcrumbs
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1/2 tsp ground cinnamon
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1/2 tsp dried oregano
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1 tsp fresh parsley, chopped
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1 tbsp fresh rosemary, chopped
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1 tsp ground cumin
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1/2 tsp ground allspice
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1 tsp smoked paprika
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1/2 tsp fresh cracked pepper
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1 tsp sea salt
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1/2 cup feta cheese, crumbled
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1 egg
-
1.36 kg Aussie grass-fed ground lamb
For the gyro wraps:
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4 pita wraps
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Toppings: chopped tomatoes, parsley, and cucumber
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Chilled tzatziki sauce
Method
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For the tzatziki sauce: Using a whisk, mix Greek yoghurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
Cover and refrigerate for 1-2 hours; this helps the flavour.
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For the lamb: Preheat your Big Green Egg or grill to 204°C. Soak wood skewers in cold water for 1 hour, or use metal skewers.
In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta. Mix well, then crack in one egg and add ground Aussie lamb.
Using clean hands or a spatula, combine until it comes together. Use a medium-sized ice cream scoop and then roll the lamb meatballs to almost 7.5 cm in size, as they will shrink on the grill.
Push 4-5 lamb meatballs onto each skewer, leaving space in between. Grill for 5-6 minutes per side at 204°C on your Big Green Egg or grill, turning every 5-6 minutes until nicely browned.
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To assemble: Place 3 Aussie lamb meatballs onto the pita, sprinkle on chopped tomato, cucumber, and drizzle with tzatziki sauce.
Garnish with parsley, and Be Aussome!
