Lamb Gryo Wrap Recipe
Ingredients:
For the lamb:
1 lb lamb shoulder or lamb leg (cut into thin strips)
2 tbsp olive oil
2 cloves garlic (minced)
1 tbsp dried oregano
1 tsp ground cumin
1 tsp ground paprika
½ tsp ground coriander
Salt and pepper to taste
For the wrap:
2 large pita breads
2 medium tomatoes (quartered lengthwise)
½ small white onion (thinly sliced)
½ small purple onion (thinly sliced)
½ cup tzatziki sauce (store-bought or homemade)
Fresh cilantro leaves (for garnish)
2-3 tbsp Komodo red hot sauce (or any hot sauce of your choice)
Cook Time:
Total Time: 20-25 minutes
Instructions:
Prepare the lamb:
In a medium bowl, combine olive oil, garlic, oregano, cumin, paprika, coriander, salt, and pepper.
Add the lamb strips to the marinade and toss until evenly coated. Let it marinate for at least 10 minutes (or up to 30 minutes if you have time).
Cook the lamb:
Heat a large skillet or grill pan over medium-high heat.
Add the lamb strips and cook for about 6-8 minutes, stirring occasionally, until the lamb is cooked through and slightly caramelized. Adjust the cooking time for your preferred doneness.
Prepare the vegetables:
While the lamb is cooking, slice the white and purple onions thinly.
Quarter the tomatoes lengthwise.
Set everything aside for assembly.
Assemble the open wrap:
Heat the pita bread lightly on a skillet or in the oven (about 1-2 minutes) so it’s warm and pliable, but not crisp.
Lay each pita on a plate.
Start by adding a layer of cooked lamb strips in the center of the pita.
Arrange the quartered tomatoes and both the white and purple onion slices on top of the lamb.
Add toppings:
Spoon a generous amount of tzatziki sauce over the lamb and veggies.
Drizzle with Komodo red hot sauce (or your preferred hot sauce).
Garnish:
Top with fresh cilantro leaves for a burst of color and flavor.
Serve:
Serve immediately as an open wrap, or if desired, roll it up like a traditional gyro, folding the sides inward and wrapping the bottom for a handheld version.
