. Tada, here it is. The creamy and cool Tzatziki sauce MAKES this gluten free gyro.
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GF Gyro
February 9, 2017
When we had roasted lamb the night before and had a whole bunch left over, the FIRST thing that came to mind was, Gyros! My mouth already started to drool. I hadn't had a gyro in ages, because most gyro meat has wheat in it (a Celiac's nightmare). Tada, here it is. The creamy and cool Tzatziki sauce MAKES this gluten free gyro.
*Brain Health *Skin Health *Cell Protection
- Yields: 3-4 Gyros
Ingredients
Lamb
1 medium onion, finely chopped
1 butterflied leg of lamb, about 4 pounds
1 tablespoon minced garlic, fine
1 tablespoon dried ground rosemary
Tzatziki Sauce
3 cups Greek or full fat yogurt
3 tablespoons lemon juice (or juice of one lemon)
1 large English cucumber, sliced (the long, skinny ones)
1 tablespoon salt (for salting cucumbers)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
Salt & freshly ground black pepper
GF Pita
Directions
Lamb
1Preheat the oven to 375 degrees F.
2Chop garlic finely on a cutting board.
3Mash garlic and salt together into a paste in a small bowl. Add the rosemary and marjoram. Add lemon juice to the mashed garlic-herb paste and 1 cup of olive oil.
4Put the leg of lamb on a large platter and cut in half (lengthwise) so you have two large pieces.
5Rub the garlic-herb paste over the lamb and season with salt and pepper.
6If you'd like to use butcher's twine, you can roll up the pieces of lamb and tie the twine to hold the two halfs together. Let marinate on platter in fridge (coverd) for at least 1 hour.
7When ready to cook, transfer lamb to an iron skillet or large roasting pan and put in oven to roast for 1 -1 1/2 hours. Temperature should be around 130 degrees F.
8Take the lamb out and allow to stand for 10-15 minutes.
9Cut off any twine you've used.
10Slice and place meat over a bed of greens or on the center of your pita.
Tzatziki Sauce:
1Rinse and slice or chop cucumbers.
2In a bowl, combine yogurt, garlic, lemon juice and chopped dill and/or mint.
3Add salt and pepper to taste.
4Place in fridge for about 1 hour before serving so flavors can meld together.
GF Pita Bread:
1Heat an iron skillet with a little bit of olive oil on low.
2Place a gf pita on one side to warm and brown up, about 2 minutes.
3Flip and brown and warm other side.
4Top meat with lettuce, sliced tomatoes, tzatziki and cucumbers.
My favorite gluten free pita is by Against the Grain (available at most grocery stores).
I like my Tzatiziki sauce on the chunkier side, but feel free to put your ingredients in a blender or food processor for a creamier texture.
Pro Tip: Use full fat Greek yogurt. I love FAGE.
I used leftover leg of lamb meat that was already prepared, sliced thinly in strips.