For Easter, in our house it is customary to serve lamb. For years, my mother has been making the leg of lamb in the oven with Seagrams and garlic. Well, for at least 3 years, she has managed to blow the oven door completely off from the massive explosion from the alcohol. It was quite a sight. So 3 oven doors and a new kitchen later, the parents have decided to try a new way of cooking the lamb, grill it baby! It is sooooooo freaking good! We had tons of left overs and as I was stuffing my face Sunday with the deliciously charred lamb, I thought about making a gyro out of it for dinner that week. Clearly I am obsessed with food so much so that while eating one meal I think about another. Guess its the Italian in me.
If you have lamb leftover or even some grilled or rotisserie chicken, try these bad boys out! Super easy and absolutely delicious.
God I love leftovers.
Lamb Gyros with Cucumber Yogurt Sauce serves 2
- 6-8 slices of lamb or chicken
- Pita pockets
- Tomatoes, lettuce, onion for garnish
Easy Cucumber Yogurt Sauce
- 1 container Greek yogurt, plain
- 1/2 cucumber, shredded
- 1/2 lemon, juiced
- Salt & Pepper to taste
In a container (preferably with a lid) combine Greek yogurt, lemon juice, shredded cucumber and salt and pepper. Mix well, cover and refrigerate for a good hour or 2 to let the ingredients marry.
Heat up your left over lamb on a pan. Don’t over cook, just get them nice and warm. While those are heating up, chop up some lettuce, onion and tomatoes to stuff in your gyro. Add whatever else you like! Maybe some black olives or banana peppers.
If you like your pita bread warm, toss them in the oven to get a little toasty, if not, out of the package is fine. I bought Kanagroo Salad Pockets, found them at Publix. They are already cut and ready for you to stuff. Much easier than the regular pitas that tend to fall apart once you start cutting them.
Once the lamb (or chicken) is heated and your garnishes are ready, start stuffing! By now the cucumber sauce is ready to use and its great inside the pita or even on the side to dip. I do both. Pair it with a nice Greek salad or some rice.
Safe and easy Gyros that won’t blow your oven door off.