Take advantage of the incredible Trompo King and your Big Green Egg to make the best Gyros you’ve ever had.
Lamb Gyro Stack
The most delicious lamb gyros I’ve ever eaten.
Equipment
-
Trompo King
-
Big Green Egg
-
Instant Read Thermometer
Ingredients
Lamb Stack
- 4-6 lb Boneless Leg of Lamb trimmed of visible thick fat, cut into ¼” pieces
Meat Marinade
- 2-3 Bulbs Garlic pressed/chopped
- ¼ Cup Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Chopped fresh oregano I’ve use dried, too
- 1 tbsp marjoram
- 1 tbsp Chopped fresh rosemary I’ve used dried crushed
- ½ tsp Kosher Salt
- ½ tsp ground black pepper
- 1 tbsp dried onion
- ½ tsp red pepper flakes
Tzatziki
- 1 Medium 10oz cucumber
- 16 oz Sour Cream Publix Brand is my favorite
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Chopped fresh mint
- 1 tbsp Chopped fresh dill
- 1 bulb Garlic pressed/chopped
- ½ tsp Kosher Salt
- 1 tsp Tabasco
Other Ingredients
- 5 Sweet Onions chopped/sliced
- 4 Delicious Tomatoes
- Romaine lettuce
- Pita/Naan whatever you want to wrap it with
- Feta Cheese Optional
- Hummus Optional
Instructions
Prepare Meat
-
As stated in the ingredients, remove thick visible fat from the lamb and slice it in ¼” thick or less slices. I’ve done this by hand, or used a deli slicer. Both work well. Cold meat slices much better.
-
Combine all Marinade ingredients and add sliced meat to bag/bowl. Mix well, and let sit overnight.
Tzatziki Sauce
-
Grate cucumber (I use a cheese grater)
-
squeeze grated cucumber with hands, removing as much water as possible
-
add a pinch of salt and put in a paper towel. Squeeze again, removing as much water as possible (you may need to do this a couple times)
-
Combine all of the Tzatziki ingredients and mix
-
salt as needed
Cook Time
-
Heat Big Green Egg to around 350-375F INDIRECT
-
Peel and cut an onion in half. Spike one half onto the bottom of the trompo king
-
Stack meat onto the spike, creating a beautiful stack of sliced, marinated lamb meat
-
Second half of onion completes the stack on top
-
Dice 2 onions and add to the bottom tray of the Trompo King (to soak up and cook in the juices dripping from the meat)
-
For medium rare, cook until 140 internal temperature (or slightly lower) and let it rest for a few minutes. (Cook to whatever temperature you like. You will be shaving off the outside and putting the rest of the meat back in the heat)
-
Shave off the outer layer of the meat
-
You may like the meat at 140-145 internal temperature. If it is a little cooler internal, you can put the stack back on the kamado and cook the meat some more, to the temperature you like for lamb.
Reader Interactions
