Lamb & Beef BBQ Gyros
- 1 lb ground lamb
- 1 lb ground brisket
- 2 tbsp. bacon fat
- 3 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 1/2 tsp. dried oregano
- 2 cloves garlic, shredded on a microplane
- 3/4 cup Balkan or greek style plain yogurt
- 1/4 cup mayonnaise
- 2 small gloves of garlic, shredded on a microplane
- juice from half a lemon
- 2 tbsp. minced cucumber
- pinch of salt
- soft greek pita
- chopped fresh tomato
- chopped fresh cucumber
- sliced red onion
- feta cheese, crumbled
- French fries
- 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 liquified.
- 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.
- 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 on your gyro.
- Preheat the grill to 375°F, preparing for indirect grilling. Place the meat onto a wire rack over a BBQ drip tray. Slow raost 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 bringin a pot of water to boil
- SLice the meat as thin as you can. Assemble by spreading fresh tzatziki on a steamed pita, topping with generous slices of meat, fresh veggies, feta, maybe a little more tzatziki, and a side of fries.
- Cameron Mitchell