Recipe provided by | Two Purple Figs

INGREDIENTS

Lamb:

• 2 pounds Lamb Sirloin boneless— use American Lamb
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons garlic paste or use 4 cloves minced garlic
• 1 Tablespoon oregano (fresh or 1/2 Tablespoon dried)
• 2 tablespoons lemon juice
• pinch nutmeg (optional)
• 2 tablespoons olive oil

TzatZiki Sauce:

• 1 cup Yogurt (preferably Greek yogurt)
• 1/2 cup grated cucumbers (squeeze dried—see notes)
• 1/2 teaspoon garlic Paste or 1 garlic clove, minced
• 1 teaspoon lemon juice
• 2 Tablespoons minced fresh herbs (dill, mint and oregano)
• salt to your taste and depending on the yogurt brand you use, about 1/8 teaspoon

Sandwiches:

• 8 Pita Breads – Greek style thick pita breads or Naan breads, charred preferably
• 2/3 cup sliced cucumbers
• 1 cup sliced tomatoes
• 2 red onions sliced
• 1 lemon
• 1/2 cup mint leaves, fresh (or Parsley)

DIRECTIONS

Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.

Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.

Keep the BBQ lid on for most of the grilling time.

Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.

Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.

If you can charr the bread on the grill that would be best for the gyro sandwiches.

Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.

Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.

Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!

ENJOY!