Grilled Lamb Gyros

We were debating what to eat. There are a lot of dishes we like, but it’s easy to forget all of them when you’re constantly thinking of the half dozen foods your toddlers eat and the dozen or so foods your preschooler eats. Lamb was on sale at Costco, so I told the wife we should have lamb and I would cook it outside and we’d have gyros. Well, modified gyros because we used naan for the bread instead of pita. The image above is Danielle’s wet brine for the meat. Based on the size of the chunks Danielle chopped up, I decided to do a reverse sear.

lamb on the Weber kettle

In the middle of the charcoal there is a chunk of hickory. I wanted to just give the lamb a little something extra as an experiment. I didn’t try to make it 225 or 325 or anything special. I just threw a bunch a probes in the chunks and waited for it to get to about 120 F. Then I put it on direct heat until it got to about 135ish.

Then my wife sliced it nice and thin:

lamb and the gyro fixin's
lamb and the gyro fixin’s

The wife put together a tzatziki sauce sauce and we created our delicious gyros:

gyros!
gyros!

My boss, who happens to be Greek (and not from generations ago) said it was among the best lamb she’d ever eaten. She loved the hickory flavor as it was different than the usual way she’d eaten it before. I shared the marinade recipe with my grill/BBQ buddy at work. He said it was great and his entire family loved it.

Author: Eric Mesa

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