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Recipe Provided By
“Oh, So Delicioso”
Ingredients
2-3 pounds boneless American lamb leg (you can also use boneless shoulder) (cut into 2-inch cubes)
For the Lamb Marinade:
- 2 tablespoons garlic, (minced)(about 2 cloves)
- 1 bunch Italian parsley, (chopped)
- 1 tablespoon sea salt
- 2 tablespoon dill (chopped)
- 1 teaspoon red pepper flakes
- 1 lemon, (juiced and zested)
- 1/2 cup olive oil
For the Lemon Hummus Sauce:
- 1/2 cup Hummus
- 1/4 cup olive oil, (add more to desired consistency)
- 1 lemon (juiced)(about 1/4 cup)
- 1 teaspoon Dijon mustard
- 2 teaspoon sea salt
- Freshly cracked pepper
Soft Pita Bread
Toppings for Gyro:
- Creamy tzatziki
- Feta Cheese
- Fresh cucumber
- Lettuce
- Onions
- Tomatoes
- Lemmon Humus Sauce
Directions
Lamb
Trim excess fat off lamb, chop into two-inch cubes. set aside.
Chop all herbs finely. In large bowl combine garlic, herbs, seasonings, oil, lemon juice and lemon zest, add lamb chinks and marinate in an air tight container or Ziplock bag. Let marinate for 30 min, a few hours, or overnight.
Preheat your grill or smoker on high heat. Place 5-6 cubes on a skewer and grill on high, about 8 minutes each side, 16 minutes total. When adding lamb to skewer be sure to not pack too tightly or over crowed. You want the skewer to cook evenly and create a nice crisp grilled crust to each piece of lamb. Check internal temperature of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Hummus sauce instructions:
Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.
How To Build Your Lamb Gyro
Take soft pita bread, add on:
- Hot lamb fresh off the grill
- Creamy tzatziki
- Feta Cheese
- Fresh cucumber
- Lettuce
- Onions Tomatoes
- Lemon Hummus Sauce
