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Prep Time:
10 Minutes
Marinade Time:
1 to 24 Hours
Serves:
6
Grill time:
2 Hours

Lamb & Beef BBQ Gyros

a little taste of Greece

Posted on by Andrea Alden
Lamb & Beef BBQ Gyros
Serves 6
Prep Time:
Marinade Time: 1 to 24 Hours
Grill time: 2 Hours

Lamb & Beef BBQ Gyros is a recipe that I have been itching to try for a while. I’ve seen the gigantic spinning cones of meat at Greek food stands, tasted the succulent meat sliced from the still spinning spit, served with feta and fresh tzatziki on a pillowy steamed pita. I wanted desperately to recreate this on my grill. Flavor wise, this recipe is a huge success. Unfortunately, the meat did not want to stay on the spit, and I wound up roasting it instead. Don’t let that deter you. When you taste that first morsel, you’ll be very pleased. 

*PRO TIP – save the drippings from your gyro meat for making gravy later. It’s full bodied and will give gravy a depth of flavor that bacon or butter won’t provide. 

Grill slowly
Grill slowly
Use indirect heat
Use indirect heat
Start with fresh tzatziki
Start with fresh tzatziki

Lamb & Beef BBQ Gyros

Serves: 6       Total Time: 3 Hours, 10 Minutes

Ingredients

1 lb ground lamb
1 lb ground brisket
2 tbsp. bacon fat
3 tsp. kosher salt
1 tsp. freshly ground black pepper
1½ tsp. dried oregano
2 cloves garlic, shredded on a microplane
Homemade Tzatziki
¾ cup Balkan or greek style plain yogurt
¼ cup of mayonnaise
2 small cloves of garlic, shredded on a microplane
juice from half a lemon
2 tbsp. minced cucumber
pinch of salt
To serve
soft greek pita
chopped fresh tomato
chopped fresh cucumber
sliced red onion
feta cheese, crumbled
lettuce
French fries

Directions

Step 1
In the bowl of a food processor, combine the meats, bacon fat, salt, pepper, oregano, and garlic. Pulse the meat until everything is thoroughly mixed together, but stop before the meats have liquefied.
Step 2
Use your hands to form a cylinder and wrap it tightly with plastic wrap. Chill the meat for an hour, or make up to 24 hours ahead of time.
Step 3
While the meat is chilling, make some fresh tzatziki, because this sauce is even better when it’s had some time for the flavors to meld. In a bowl, whisk together the yogurt, mayonnaise, garlic, lemon juice, and cucumber. Chill in the fridge until you are ready to serve your gyro.
Step 4
Preheat the grill to 375°F, preparing for indirect grilling. Place the meat onto a wire rack over a BBQ drip tray. Slow roast the meat until it reaches an internal temperature of 155°F. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. While the meat is resting, steam the pitas by bringing a pot of water to boil
Step 5
Slice the meat as thin as you can. Assemble by spreading fresh tzatziki on a steamed pita, topping that with generous slices of meat, fresh veggies, feta, maybe a little more tzatziki, and a side of fries.
Load up on meat
Load up on meat
Top with veg and cheese
Top with veg and cheese
Serve it all together
Serve it all together
Look at that tastiness
Look at that tastiness
overflowing with yum
overflowing with yum
don't forget some fries
don't forget some fries
Lamb & Beef BBQ Gyros are delicious! I am still eating leftovers and wondering when I can make another batch. Now there is a bit of a debate on how to actually pronounce gyro. Is it JY-Row, or is it YEE-rohs? A true Greek will pronounce it YEE-rohs, but whatever way you say it, you will love the intense flavor. I have to be honest here. I did try to use the rotisserie to cook the meat initially. Things seemed to be going well, the outside was browning beautifully. However, about 15 minutes in, the meat could no longer support its 3 lbs. on the spit and I heard a splat as it slid free. So yes, you could conceivably roast this gyro meat in your oven if so inclined, however, there’s just something about meat from the grill that just tastes better. We even have a blog that explains why grilled meat tastes so good. You should read it.

Happy Grilling!



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