The Authentic Greek Gyro - €œa Greek Grill Partyâ€?

Total Time: 1 hr 30 mins Preparation Time: 1 hr 20 mins Cook Time: 10 mins

Ingredients

• 2 lbs lamb (use lean, boneless lamb meat cut in 1 in cubes)
• 1/3 cup olive oil
• 1/2 cup lemon juice
• 2 garlic cloves (peeled and quartered)
• 1 teaspoon fresh thyme leave (chopped)
• 1 teaspoon fresh oregano (chopped)
• ground black pepper
• 2 large onions (use red onion cut in thinly sliced rings)
• 24 small romaine lettuce leaves (washed and dried)
• 12 large pita bread rounds
• 3 tomatoes (ripe & sliced in thin wedges)
• 2 cups yoghurt (plain per prep instruction #3 or thick greek style)
• 1 garlic clove (peeled & minced)
• 1 teaspoon oregano (fresh, chopped)
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• salt and black pepper (to taste)

Recipe

• 1 the morning before an afternoon or evening bbq, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. set aside about 1/4 cup of the marinade to mix w/the onions. place cubed lamb in bowl w/remaining marinade & toss to coat well. refrigerate lamb & marinade reserved for onions.
• 2 the morning of the bbq, place onions in small bowl & toss w/reserved marinade. cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
• 3 make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. tie up edges of cheesecloth w/string to form a pouch. suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. moisture will drip from the yoghurt & give it a thick consistency. (eliminate this step if able to get real thick greek yoghurt.).
• 4 mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. cover & chill.
• 5 when ready to bbq, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out).
• 6 heat coals or gas grill. remove meat from marinade & reserve marinade for basting. (discard any large garlic pieces.) thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. cook (turning & basting often) about 10 min or till lamb is brown on the outside, but still pink inside.
• 7 warm pita rounds over barbecue.
• 8 before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. set out yoghurt sauce & lots of napkins (you'll need them!).
• 9 to serve, cut each warmed pita round in half & separate to form 2 pockets. each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.