Lamb Gyros featuring Flatbreads from Damascus Bakery

CookingWithCarolyn's picture

May. 10, 2012

Ingredients

Cooked lamb 1 Cup (16 tbs) , chop
Flatbread 8 Ounce (Damascus Bakery, 4 Peices)
Romaine lettuce 1/2 Bunch (50 gm)
Sliced tomatoes 1 Cup (16 tbs)
For the marinade
Garlic 10 Clove (50 gm) , finely chopped
Fresh oregano 1 3/4 Tablespoon , finely chopped
Fresh rosemary 2 Tablespoon , finely chopped
Lemon zest 2 Tablespoon
Fresh squeezed lemon juice 1/2 Cup (8 tbs)
Extra virgin olive oil 1/2 Cup (8 tbs)
All purpose seasoning 1 Tablespoon
Salt 1 1/2 Teaspoon
Black pepper 1 Teaspoon
For the tzatziki
Cucumber 4 Tablespoon , grated (juices removed by squeezing)
Greek yogurt 1 Cup (16 tbs)
Garlic 2 Clove (10 gm) , mince
Fresh lemon juice 3 Tablespoon
Fresh mint 2 Teaspoon
Fresh dill 1 Tablespoon
All purpose seasoning To Taste (Grand Diamond)
Kosher salt To Taste

Directions

GETTING READY

1. Clean and wash the romaine lettuce, slice the tomatoes and keep it aside.

MAKING

2. Warm the rollups flatbreads.

3. Place roasted, marinated lamb chopped pieces on it.

4. Put a romaine lettuce and few slices of tomato.

5. Spread marinade and then add the tzatziki.

6. Roll the flatbread, Cut into halves.

SERVING

7. Serve in a plate along with some extra tzatziki.

FOR THE MARINADE

GETTING READY

1. Finely chop the garlic, fresh oregano, fresh rosemary, and keep it aside for the marinade.

MAKING

2. Combine all the ingredients for the marinade in a bowl and reserve ½ a bowl for the lamb gyros.

3. Use the other half to marinade for the whole roasted leg of lamb.

FOR THE TZATZIKI

GETTING READY

1. Grate half of a cucumber using the larger side of a box grater. Place the grated cucumber in a cheese cloth or clean kitchen towel and squeeze out all of the water. Place the measured amount into a medium size bowl.

2. Finely chop the fresh mint, fresh dill and garlic.

MAKING

3. Place all of the remaining ingredients into the bowl with the grated cucumbers and stir well. Allow the tzatziki to sit for at least one half hour at room temperature before serving.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 779Calories from Fat 411

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1139 mg47.46%

Total Carbohydrates 58 g19.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet