Smoky Lamb Gyros

By á-25087

Ingredients

• Tzatziki:
• 6 hickory or oak wood chunks
• 1 3 1/2 - 4 pound boneless lamb shoulder roast
• 2 teaspoons salt
• 2 teaspoons dried marjoram, crushed
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried minced onion
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried mint
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 1 cup chopped tomato
• 1 cup chopped sweet onion (1 large)
• 1/2 cup crumbled feta cheese with garlic and herb (2 ounces)
• 8 Greek pita flatbreads
• 1 recipe Tzatziki
• 1 6 ounce carton plain low-fat yogurt
• 1/2 cupshredded cucumber
• 1/2 teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice
• 1 teaspoon snipped fresh mint
• 1 clove garlic, minced
• 1/8 teaspoon salt

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Directions

For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.

Meanwhile, trim fat from meat. For rub, in a small bowl combine salt, marjoram, thyme, dried onion, cumin, garlic powder, mint, pepper, and allspice. Sprinkle mixture evenly over meat; rub in with your fingers.

Prepare smoker. Add drained wood chunks to smoker. Place meat on top rack of smoker. Cover and smoke at 225 degrees F to 250 degrees F for 3 to 3-1/2 hours or until tender.

Remove meat from smoker. Cover with foil; let stand for 15 minutes. Thinly slice meat. Divide meat, tomato, chopped onion, and feta cheese among flatbreads. Serve with Tzatziki.

*Tzatziki:*

In a medium bowl combine yogurt, cucumber, lemon peel, lemon juice, mint, garlic, and salt.