Lamb Gyros with Tzatziki

Ingredients

For the lamb:

• 600g boneless lamb shoulder or leg

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp dried oregano

• Juice of 1 lemon

• Salt and pepper, to taste

For the tzatziki:

• 1 cup Bekaa Dairy Attiki Natural Yoghurt

• 1 small Lebanese cucumber, grated and squeezed dry

• 1 tbsp lemon juice

• 1 clove garlic, crushed

• 1 tbsp fresh dill or mint, chopped

• Salt, to taste

To assemble:

• 4 Greek-style pita breads

• 1 tomato, chopped

• ½ red onion, finely diced

• ½ cucumber, chopped

• ½ cup kalamata olives

• Fresh oregano or parsley, for garnish

• Optional: hummus or feta

Method

1. Marinate the Lamb:
   In a bowl, combine olive oil, garlic, oregano, lemon juice, salt and pepper. Rub the marinade all over the lamb. Cover and refrigerate for at least 1 hour (or overnight for extra flavour).

2. Cook the Lamb:
   Preheat the oven to 180°C (fan forced). Place lamb in a roasting tray, cover with foil and cook for 1 hour. Remove foil and cook for an additional 20–30 mins until browned and tender. Rest for 10 mins, then shred or slice.

3. Make the Tzatziki:
   In a bowl, combine Bekaa Attiki yoghurt, grated cucumber, lemon juice, garlic, herbs, and salt. Stir well and chill until ready to use.

4. Assemble the Gyros:
   Warm the pita breads. Layer with shredded lamb, tomato, onion, cucumber, olives, and a generous dollop of Attiki tzatziki. Add hummus or crumbled feta if desired. Garnish with herbs.

5. Serve:
   Wrap and enjoy while warm!

Tip: Swap lamb for grilled chicken or roasted veggies for a lighter version.