Entree: Greece – Γύρος ➤ Gýros (Rotisserie-style seasoned lamb, sliced and served in pita with tzatziki)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 3 lb (1.4 kg) boneless lamb shoulder, trimmed and slightly flattened
- 1/3 cup (80 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice
- 4 cloves garlic, minced
- 2 tbsp (30 ml) dried oregano
- 1 tbsp (15 ml) red wine vinegar
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 small onion, grated or finely chopped
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) smoked paprika
- 1 cup (240 g) plain Greek yogurt
- 1/2 cucumber, seeded and grated
- 1 tbsp (15 ml) chopped fresh dill
- 1 tbsp (15 ml) chopped fresh mint (optional)
- 1 tbsp (15 ml) lemon juice (for tzatziki)
- 4–6 pita breads
- 1 cup (150 g) sliced tomatoes
- 1 cup (120 g) thinly sliced red onion
- 1 cup (75 g) shredded lettuce

Instructions

1. Combine olive oil, lemon juice, minced garlic, oregano, red wine vinegar, salt, pepper, grated onion, cumin, and smoked paprika in a bowl; add lamb, coat well, cover and marinate refrigerated 8–24 hours. Preheat rotisserie or vertical spit to medium-high (about 375°F / 190°C).
2. Thread marinated lamb onto rotisserie spit (or arrange in a compact stack for vertical roasting); roast until an instant-read thermometer in the thickest part reads 145–160°F (63–71°C) depending on desired doneness, about 1–1½ hours, basting occasionally with reserved marinade.
3. Meanwhile, make tzatziki: drain grated cucumber, mix with Greek yogurt, lemon juice, chopped dill, chopped mint (if using), and a pinch of salt; chill until serving.
4. When lamb is done, allow to rest 10 minutes, then thinly slice or shave the meat. Warm pita breads, assemble with sliced lamb, tzatziki, tomatoes, onions, and lettuce. Serve immediately.