This Greek 🇬🇷 inspired lamb Gyros wrap has an Aussie 🇦🇺 spin on it and will leave you severely addicted.
A classic Gyros marinade is made with yoghurt, lemon, garlic and oregano, but we are going to tweak this ultimate classic wrap with some Australian ingredients such as Vegemite that will give an insane umami flavour boost.
You may ask what is the difference between a Greek Gyros, Souvlaki and a Kebab. Well for the purists there is key differences such a bread base used, marinating the meat, using pork on a Gyros etc. But this wrap is a Transformer of all three!!
I shouldn't forget the pronunciation of "Gyros" The word comes from the Greek word for “spin,”. “Yee-ro” would apply to a single sandwich, as in, “I want a gyro,” while “yee-ros” would be the correct pronunciation, but here it is in full stereo sound! CLICK HERE (don't forget to roll your RRRRRR's)
Gyros inspired Greek smoked lamb wrap with tzatziki
Dinner, Lunch, Work meals
Before the Gyros gatekeepers come at me pitch forks; let me be clear that this is my "Aussie" 🇦🇺 version of a Greek 🇬🇷 Gyros 🌯 (or is it kebab?) and can be tweaked to the flavours you love.
I can tell you though, much like a traditional Greek Gyros, the smell that erupts from your barbecue or dare I say it even better! Once the lamb shoulder receives the stunning Backyard BBQ seasoning and takes on layers of smoke, you will have the neighbours jumping the fence for a community feast!
If you wondering how can Vegemite work with lamb, I can tell you IT DOES!
Don't forget that this lamb recipe can be cooked in your slow cooker or high pressure cooker too.
Lamb shoulder from Coles or your butcher
Backyard BBQ seasoning
2 tbsp Hot sauce (for binder)
2 cups of beef stock
1/4 cup beef tallow or butter
1 cup of beer of your choice
1 cup greek yoghurt
1/2 tsp cumin
1/2 lemon (juiced)
1/4 cucmumber (diced)
1 tbsp dijon mustard
1 clove garlic (minced)
Pita bread or tortilla/wrap will work
Iceburg lettice (sliced)
1 cup of shoestring chips per wrap
Lamb prep and cooking
Have your lamb shoulder and seasoning at the ready!
The first thing you want to do is remove the hard fat and silverskin, so you get maximum flavour and not chewy and inedible fat.
Using a sharp boning knife like I use, you will slice perpendicular to the meat, whilst taking thin slices of the thick fat and sliverskin off. It is ok to leave 0.5-1cm of fat on in some areas, so don't be to concerned.
Now that the lamb shoulder is trimmed up, it is time to apply your hot sauce and this is where you are allowed to rub and not pat 😏
Ensure the shoulder is coated as this will assist your seasoning in sticking better. If you don't have hot sauce, mustard or olive oil will work fine.
Season your lamb on all sides (if you eat all sides, season all sides) with Backyard BBQ rub
You can place the lamb in your slow cooker or high pressure cooker if you don't have a smoker. Simply place the remaining lamb ingredients into your cooker with the lamb and cook for approximately 6 hours until the meat falls off the bone.
From here on we will be cooking on the smoker. If you are using an offset smoker, I like to arrange my ironbark wood splits in a hashtag fashion and pour lit charcoal in the middle.
Once your smoker is approx 275F/135C place your lamb inside and smoke for 3-4 hours or until the skin has taken on a deep ruby red colour and the bark has formed.
Now you will place the shoulder into a cooking tray and we will add the stock, beer, beef tallow or butter and a tbsp of Vegemite slathered on the top of the lamb.
Now seal it up with alfoil and place back into the smoker for 2 or so hours until you can push a skewer through the thickest part of the lamb with little resistance.
Place your wrapped lamb into an esky to rest for 1-2 hours. This will produce a superior result as resting the slow cooked meat will allow even distribution of the internal liquid throughout the lamb.
Unwrap your bundle of goodness ensuring your leave the juices in the tray and start pulling it apart. Once complete, place to the side so we can start on the sauce.
Tzatziki look-alike sauce
Simply mix your tzatziki inspired ingredients in a bowl or re-sealable glass jar, so you can save it for later. If you have the time allow the sauce to sit in the fridge for four hours for the flavours to amplify.
Start with your wrap or pita bread and layer your favorite salad, but in this case I used iceberg lettuce as it retains some textural crunch. Then a heavy lashing of the sauce, a metric crapload of lamb, then you can just roll it up.
Don't forget to add your deep fried or airfried shoestring chips!!!
Pan frying or placing into a sandwich press until golden will add yet another textural element to this flavour bomb of a wrap.
DONE! Now bang it in your head.
1. Tzatziki: Feel free to try a classic tzatziki sauce recipe!
2. Slow cooker: If you don't have a smoker, a high pressure cooker or slow cooker will work perfectly well with the lamb shoulder
3. Nutrition: The nutritional panel is for one wrap
4. Leftovers: If by miracle you have leftover lamb, using it in lamb pies is next level.
- Serving Size
- 1 serving (wrap)
- per serving
- 10.4 grams
- 79 grams
- 39 grams
- 1075 milligrams