INGREDIENTS
Serves 4
400 Gr Pulled Lamb (Or left over roast diced finely or grated).
4 Yiros Flatbread Breads
Grated Cheese
Tabouli
Tomato
Cucumber
Beetroot
Grated Carrot
Sliced Onion
Sliced Mushrooms (Raw)
Lettuce
Alfalfa
Olives
Or any salad you like!!
Sauces:
Tomato, BBQ, Mayonnaise, Sour Cream, Mustard, ETC.
METHOD
Place Flat Bread on a grill to warm through.
Place on bench or board and from the bread up start layering.
100 Gr of Lamb per Yiros.
Sauce, Lamb then the salad and Mayo over the top.
Fold up the bottom, then the sides of the Flatbread and secure with paper or string.
NOTES
You can also cook Bacon and or an Egg and add to the Yiros. Just make sure the yolk is popped.
Cooking the your own Lamb Meat for Gyros
INGREDIENTS
1 or 2 Boneless Lamb Shoulder
3 Tbsp Olive Oil
1 Lemon Juiced
3 Cloves Garlic Crushed or Diced Finely
3 Sprigs Rosemary Striped Cut Finely
3 Sprigs Thyme Striped Cut Finely
1 Tsp Salt
1 Tsp Pepper
2 Tbsp Cumin
1 Onion (For making the stand)
METHOD
1 Add all Olive Oil and Herbs to a bowl and combine.
2 Cut Lamb into strips
3 Add Lamb to Bowl and combine with Herb mix.
4 Refrigerate for 1 Hour.
5 Cut the Onion in half and poke a scour through the middle of it to make the stand.
6 When Lamb is ready, stack it on the scour crossing each piece.
7 You are now ready to cook the Lamb, Either in a Weber or in an Oven
8 Preheat oven to 200°C. Bake for 1.5 to 2 hours, or until internal temperature reaches 70°C.
9 Let cool for 10 minutes.
