Phil Vickery Vs Stavros Flatley: Who will win the battle of the lamb gyros? Try Stavros's lamb gyros and decide for yourself.
Ingredients
- 2 neck-end loins of shoulder lamb
- Black pepper
- Salt
- Oregano
- Cinnamon
- Olive oil
- 1 large onion
- Flat leaf parsley
- 2 large tomatoes
- 2 limes
- 2 lemons
For the Tzatziki:
Method: How to make Lamb gyros Cook Off!: Stavros Flatley's lamb gyros
Take the neck end loins of lamb cut into small strips say 2 inch long by 1/2 inch thick.
Put the meat in a bowl and add some black pepper, salt, oregano and a pinch of cinnamon.
Fry off the meat on a griddle or frying pan (no need for any oil as the fat on the meat will do the job of oil).
Once the meat is browned off, drain and leave to rest.
Dice an onion into small pieces and then cut some flat leaf parsley and tomatoes (de-seeded) again into small diced pieces.
Mix together and add lime juice, a little lemon juice and a touch of olive oil (this is best left to sit for a couple of hours as the lime and lemon will soften the onion so we can have another ready made).
Heat the pitta bread or flatbread in the oven.
Prepare the tzatziki - Cut the middle out of the cucumber (the watery bit) and then shred the skin on a cheese grater and drain off excess water. Crush 2 cloves of garlic and squeeze in some lemon juice and mix together with the yoghurt and cucumber. Add mint to taste.
Take the bread out the oven and cut it so that the pitta becomes a pocket and put some salad first, then meat then spoon a little tzatziki. Add a little more salad until pitta pocket is full.
If using flatbread, lay the bread out on the counter and spoon the meat and salad into the middle of the flatbread and pour some tzaziki onto the meat and salad, then roll the flatbread up bringing in the sides as not to lose and filling when eating.
