Lamb Gyro with Hummus Sauce
Delicious herb lamb gyro with a light lemon hummus sauce
Servings: 6
Calories: 202kcal
Equipment
- grill
Ingredients
- 2-3 lb 2-3 lb boneless American lamb leg (you can also use boneless shoulder) cut into 2 inch cubes
Lamb Marinade
- 2 tablespoon minced garlic about 2 cloves
- 1 lemon juice and zested
- 1 bunch Italian parsley chopped
- 1 tbsp sea salt
- 1 teaspoon red pepper flakes
- 2 tablespoon dill chopped
- ½ cup olive oil
Lemon Hummus Sauce
- ½ cup hummus
- ¼ cup olive oil add more to desired consistency.
- 1 lemon juice abut ¼ cup
- 1 teaspoon dijon mustard
- 2 teaspoon sea salt
- freshly cracked pepper
Instructions
Lamb
- Trim excess fat off lamb, chop into two inch cubes. set aside.
- Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest, add lamb chinks and marinate in an air tight container or ziplock bag. Let marinate for 30 min- a few hours, to overnight.
- Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side, 16 minutes total. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.
Hummus sauce instructions
- Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.
Notes
When adding lamb to skewer be sure to not pack too tightly or over crowed. You want the skewer to cook evenly and create a nice crisp grilled crust to each piece of lamb.
How To Build Your Lamb Gyro
Take soft pita bread, add on- creamy tzatziki
- Hot lamb fresh off the grill
- lettuce
- tomatoes
- onions
- feta
- lemon hummus sauce
Nutrition
Calories: 202kcal | Carbohydrates: 5g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 2036mg | Potassium: 120mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 916IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg