Lamb & Beef BBQ Gyros

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

Homemade Tzatziki

  • 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

To serve

  • soft greek pita
  • chopped fresh tomato
  • chopped fresh cucumber
  • sliced red onion
  • feta cheese, crumbled
  • lettuce
  • 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.

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  • Cameron Mitchell