Lamb gyrosReviewed by our expert panel
(at time of publication)
- 8 toothpicks
- 1 tablespoon olive oil
- 2 lamb steaks (400-450g), trimmed
- 4 x 80g (large) Lebanese flatbreads
- 200g cucumber and mint yoghurt dip
- 300g pack iceberg lettuce, carrot and red cabbage
- 4 medium-sized tomatoes, cut in wedges
- 1 red onion, finely sliced
1 Drizzle oil over steaks and season with a light sprinkling of salt and pepper. In a preheated frying pan cook steaks to medium-rare (3-4 minutes each side). Transfer to a warm plate, cover and set aside.
2 Make two wraps at a time with already prepared ingredients. Slice meat finely then re-cover until needed. Warm flatbreads on a grill plate or in a non-stick frying pan. Cut in half and spread over some yoghurt dip.
3 To assemble gyros, load shredded lettuce, vegetables, meat strips, tomato and red onion in middle of wrap halves. Roll into a cone shape, secure base with a toothpick and serve with extra yoghurt dip on the side.
- For extra flavour add smoked paprika or sumac (in step 1) to season. Sprinkle with a little Tabasco to serve.
- Make it vegetarian: While a gyro is traditionally meaty, lamb can easily be replaced with a couple of falafels or with homemade mashed bean ‘meatballs’ in each wrap.
- Make it gluten free: Use gluten-free flatbread and check yoghurt dip is gluten free.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 6g
Dietary fibre 7g
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