Gyros (Lamb Doner)

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90 min

4 Servings

Gyros is the ultimate food for the soul! Pronounced 'yee-rros', it is a Greek dish with marinated meat traditionally cooked on a vertical 'spit' and shaved off in individual servings. While this delicious method for preparing meat is often used in restaurants, it's not been easy to accomplish at home. That's where Cucina Bindaas comes in...

Doner is sometimes viewed as an unhealthy fast food that is made using the cheaper cuts of meat. So why not make it yourself at home using our recipe, with quality ingredients. Great taste, healthier and wow your family/friends with a dish that is rarely made at home! Harissa marinated tender lamb doner bursting with flavours of spices, herbs and natural lamb juices. Served up wrapped in thick pita bread with harissa yoghurt and a lemon infused cabbage salad. 

Classic gyro dishes also include chips inside the wrap, but we prefer it without. Our top tip is to use a lamb mince with 15-20% of fat content and ensure you thoroughly blend your harissa mince so it is thoroughly mixed. So go ahead, wow your guests as you take a lamb doner vertical spit out of your oven and carve it up to serve homemade gourmet gyros!

Ingredients

Gyros

  • 100g Levantish Harissa Paste 

  • 1kg Lamb Mince (20% Fat) 

  • 1 Red Onion

  • 3 Tbsp. Olive Oil

  • Additional Salt to Taste (if req.)

  • Greek Style Pita Bread

Harissa Yoghurt

  • 400g Natural Yoghurt

  • 20g Levantish Harissa Paste

Turkish Cabbage Salad

  • 1/4 Red Cabbage (Finely Chopped)

  • 1/4 White Cabbage (Finely Chopped)

  • 1 Carrot (Finely Chopped)

  • 1 Lemon (Squeezed)

  • 3 Tbsp Extra Virgin Olive Oil

  • 1 Tbsp White Vinegar

  • 3 Tbsp Dried Mint

  • Twist of Salt & Pepper (to Taste)

1

Leave lamb mince out of the fridge for 20 mins to reach room temperature. Place in a large bowl, add 100g Levantish Harissa Paste and mix in thoroughly with hands.

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2

Chop and blend the red onion and add to the harissa mince mixture. Add 2 tbsp. olive oil. Mix/beat thoroughly until the mixture is almost 'dough like'. TIP: For best results use an electric meat grinder/blender. If you don't have one don't worry, just get those hands moving!

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3

Preheat your oven to 170 degrees. Lay the mixture on a sheet of kitchen foil, roll into a cylinder shape and wrap the foil very tightly around the mixture, twisting the ends. This is now the start of your doner kebab 'spit'!

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4

Place three metal kebab skewers through the kebab and balance the skewered kebab on a foil wrapped oven tray so it is hovering (if possible).

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5

Place into the oven for 30 mins, remove and carefully flip the kebab over, and place back in for a further 30mins. Make your salad during this time.

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6

Remove and increase oven heat to 230 degrees. Leave to cool for 5 mins before carefully removing the foil. Place back into oven for 10 mins to char the outsides.

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7

Remove, leave to cool for a few mins and then hold the spit up by the top of the skewers and 'shave off' chunks of doner meat with a knife.

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8

Lightly pan fry the meat in a pan lined with 2 tbsp. olive oil to char it a little more/warm it. 

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9

Mix 20g Levantish Harissa Paste with some yoghurt in a bowl. Warm up your pita bread, throw in a helping of harissa yoghurt, then the doner, and then the salad before wrapping up in a foil/paper sheet. Enjoy!

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