These recipes come from a Facebook group dedicated to discussion of Weber BBQ's. The original chef's name is John Livingston. The pictures are his, as well.
Start with a 4.5 Lb. boneless leg of lamb. Trim all excess fat and silver skin from the outside. Then slice about 1/4 inch slices across the grain until you slice the entire leg. Marinate for 24 to 36 hrs.
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 4 sprigs chopped fresh rosemary leaves
- 2 Tbsp dried oregano
- 8 cloves of garlic, coarsely chopped
- Zest of 1/2 a lemon
- Juice of 2 lemons
- 1 Tbsp kosher salt
- 1 Tbsp freshly ground pepper
- 3/4 cup olive oil
Put all ingredients in bowl and mix. Rub into meat and seal in bag or cover in bowl and refrigerate for at least 24 hours.
Using 3 skewers, build up the gyro meat by starting with the smallest pieces and stacking all the way to the largest. You want the skewers to make a sort of a tripod. Make sure each piece of meat is skewerd, but it doesn't have to be through all 3 skewers. Just make it sturdy with no "dangly" pieces.
Smoke at 300º F, rotating the pyramid 90 degrees every 30 minutes, adding rosemary sprigs to coals when turning. Bring internal temperature to 135º F. Pull and let rest for 15 minutes. When ready to slice, start from the top and shave the meat as you move down. Lamb will fall off in pieces for gyro.
- 1 cucumber, peeled and seeded
- 2 cups plain Greek yogurt
- 4 cloves garlic, pressed
- 1/3 cup fresh chopped dill
- 1 1/2 Tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper
Put yogurt in cheese cloth, then put wrapped yogurt in a strainer, and place the strainer in a bowl. Refrigerate over night to let moisture drain. Next morning, disgard the liquid and put yogurt in bowl. Chop half the cucumber and shred the other half. Squeeze the shredded cucumber to get excess water out. (Also, be sure to press your garlic as minced might be too harsh.) Then mix all ingredients together and refrigerate over night.
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (about 100º, warm but not hot to the touch)
- 1/2 cup warm milk (about 100º, warm but not hot to the touch)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour, more or less
Mix all ingredients together (start with half the flour and continue to add the rest slowly as you mix). After all the flour is incorporated, you can use a blender/dough hook to finish kneading. Let the mixer/dough hook run for 5 minutes minimum kneading the dough.Once the dough feels soft, not sticky, forms a ball, and pulls clean from the bowl, remove dough, roll into a ball, and place in a greased bowl. Let rise one hour.
Turn out onto a floured surface, roll into a log, and cut into 8 pieces (16 if doubled). Roll pieces into balls, flatten, then rest a few minutes. Use a rolling pin to roll out to about 1/8 inch thickness. If the dough is too elastic, rest a little longer for the gluten to relax.
Heat a non stick pan until it is quite hot. Place rolled out bread dough into the pan (do not use oil, just dough in the hot pan). Cook 2-3 minutes on first side. If it takes longer, your pan isn't hot enough. Flip it with tongs and then cook another 2 minutes.
Once cooked, layer on a baking sheet with kitchen towels between layers and cover in foil. You can warm them before serving.