Ingredients13 h 40 m servings 698
- Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
- Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. While the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Wrap the sauce with plastic wrap, and refrigerate until ready to use.
- Preheat the oven's broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade, and squeeze off excess. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto the skewers, and place the skewers onto the prepared pan.
- Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.
- To assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. Split each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with shredded lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.
Per Serving: 698 calories; 32.1 67.6 29.1 77 2131 Full nutrition
ReviewsRead all reviews 12
Everyone loved it! Used balsamic vinegar instead of brandy.
For our taste, the marinade just wasn't flavorful enough. I added some dill to the cucumber sauce, as another reviewer suggested. and that helped, but the marinade did not win us over.
Good flavor. I did add about 1/4 tsp. of dill to the yogurt/cucumber sauce. It adds a nice flavor to the sauce.
This was really good it craved my desire for gyros. Although my local grocery store didn't have any lamb shoulder so I used a lb of sirlion, the marinate made the meat full of flavor. I wasn't...
I have made this recipe many times over the past couple of years and love it. Actually, I like the meat preparation method here better than that for traditional gyro meat (using ground lamb, etc...
This is a WONDERFUL marinade for the lamb! It was incredibly flavorful. I used leg of lamb because it is less fatty and just cubed it. I actually prefer a little sauce so did not drain it out co...
Excellent and not too difficult! I got the wrong cut of lamb so it was a little bit difficult to deal with but it still turned out excellent. Will use again with better lamb cuts. Thanks!
This was absolutely amazing. I didn't use the brandy, and I used flatbreads instead of pita pockets. I think I would also prefer thin strips of lamb instead of chunks, so I will try to do that...
It was ok, the lamb needed to be cooked a little longer than stated.