Grilled Lamb Gyros

By minicoopercraig

One may be from Mexico and the other from Greece, but burritos and gyros have everything in common. They're both pockets stuffed with meat, vegetables and sauces. Too bad most burritos pack twice as many calories as you'll find in this delicious gyro.

Ingredients

• 2 lb butterflied leg of lamb
• 16 oz plain Greek-style yogurt
• 4 gloves galic, minced
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 6 whole wheat pitas
• 2 beefsteak tomatoes, sliced
• 1 red onion, finely sliced
• Hummus (search recipes)
• Hot sauce (like Sriracha)

Details

Servings 6

Preparation

Step 1

Combine the lamb, yogurt, garlic, cumin , salt and pepper in a container. Cover and marinate the meat for at least 2 hours or up to a full day.
Heat a grill to medium. Remove the lamd from the marinade and wipe away most of the yogurt. Then place the meat on the grill. Cook 10 to 15 minutes a side, until the lamb is well charred on the outside but feels firm but yielding to the touch. For medium rare, a thermometer inserted into the thickest part of the lamb should read 125 degrees.
Remove the lamb from the grill and let it rest for at least 10 minutes. In the meantime, warm the pitas on the grill for 30 seconds a side, or wrap them in foil and warm them for 5 to 7 minutes in a 350 degree oven. Once lamb has cooled slightly, slice it very thinly with a sharp knife and serve on warm pitas, tomatoes, onion, hummus and hot sauce.