Gyros are grilled lamb sandwiches topped with Tzatziki, tomatoes, onions and feta cheese.
But don't worry; preparing the Gyro recipe is far, far easier than finding out how to pronounce it, although not as amusing.
"Yee'roh" is thought to be the most accurate pronunciation. Think "Gyros are my heroes." But I
really like the approach of one man who simply walks into the gyro shop
and orders "three, with everything, please."
2 1/2 to 3 pounds lean lamb (from leg or shoulder) cut into 1-inch cubes
1/2 cup olive oil
1/2 cup red wine
1/4 cup fresh lemon juice
3 or 4 cloves garlic, minced
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 teaspoon black pepper
6 or 12 large pita bread rounds
3 tomatoes, cut into thin wedges
2 onions, halved lengthwise and sliced
6 ounces feta cheese, crumbled
Tzatziki sauce (recipe link below)
Combine the olive oil, wine, lemon juice, garlic, rosemary, marjoram, and pepper in a medium-large bowl. Add the lamb cubes and marinate, stirring occasionally, for about 2 hours.
Meantime, prepare the Tzatziki Sauce
Thread the lamb cubes onto skewers and season them with salt. Grill over medium heat, turning and basting with the remaining marinade, for about 10 minutes. A little pink in the middle is good. Cut the meat into thin slices.
To assemble, warm the pita bread rounds in the microwave or
wrapped in foil on the grill. Cut 6 rounds in half and fill with the
sliced, grilled lamb, onions, tomatoes and feta cheese, topping off with
Tzatziki sauce, or fill 12 whole pitas as you would a taco.
Alternate Gyro Recipe
Use ground lamb:
Mix 1 tablespoon minced garlic, 1 tablespoon each ground marjoram and rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper into 2 1/2 to 3 pounds ground lamb. Form the mixture into patties and fry in a little olive oil. Cut the patties into thin strips. Assemble the Gyros as instructed above.