Lamb Gyros With Greek Tzatziki Sauce

Step 1

Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.

Step 2

Cover and refrigerate for 1-2 hours, this helps the flavor.

Step 3

Soak wood skewers in cold water for 1 hour, or use metal skewers.

Step 4

In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta.

Step 5

Crack in one egg and add the ground lamb. Using clean hands or a spatula, combine until and mix the lamb gyro meat well until it comes together.

Step 6

Preheat your gas or charcoal grill to medium-high heat, 400 degrees.

Step 7

Use a medium-size ice cream scoop and then roll the meat mixture into almost 3" meatballs in size, as they will shrink on the grill.

Step 8

Push 4-5 meatballs onto each skewer leaving space in between. Place them on a large rimmed baking sheet until you are ready to grill.

Step 9

Preheat your grill, for direct cooking on medium-high heat. Set the lamb kabobs on the wire rack of your gas or charcoal grill for 5-6 minutes per side. Turn every 5-6 minutes until nice grill marks form on the surface of the meatballs. They are done at 160 degrees internal temperature.

Step 10

Warm each pita bread briefly on the grill for 20-30 seconds. Don't leave it there too long, you want a nice soft pita bread.

Step 11

Place 3 grilled lamb meatballs onto the warm pita bread, and sprinkle on fresh toppings of chopped tomato and cucumber.

Step 12

Dollup on the tzatziki sauce and garnish with parsley. You can serve them with some more Greek food recipes, try a Greek salad, a tabbouleh salad, or Greek fries.