Shawarma Lamb Gyros

Leg of lamb is braised in our Middle Eastern Shawarma Marinade until tender, juicy and easily shredded.  The lamb is then added to warm pita with cucumber tzatziki, fresh tomato, red onion and mint leaves.   We usually make these with leftovers from a shawarma braised leg of lamb roast dinner.  

Shawarma Lamb Gyros 

Ingredients:

2.25 lb de-boned and butterflied lamb leg
1/4 cup Wozz! Middle Eastern Shawarma Marinade
1 cup Water (plus a little extra added while braising lamb)
1 cup Orange Juice
1 Tbsp Kosher Salt
Oil for Searing

Marinate Your Lamb

If lamb is in cryovac packaging, remove and rinse under cold water.  Pat dry with a paper towel.

Season lamb liberally with a good pinch of salt all over and allow to sit for 5 minutes or until salt dissolves. Follow by rubbing Wozz! Shawarma Marinade evenly all over the lamb. 

Allow to marinate at least 1 hour - preferably overnight
(we only managed an hour marinade for this recipe and it still was really delicious)

Braise Your Lamb

Pre-heat your oven 350F or 320F convection.  Set a Dutch oven or skillet on high heat.  Once hot add a tablespoon of oil and sear lamb 2-3 minutes each side.

Braise lamb (in Dutch oven or transfer to braising/roast pan) with the fat side up.  Add water and orange juice. Cover with a tight fitting lid or foil.

Braise at 350 F or 320 F convection for 3 hours, basting every hour.  *Add water as needed.

*Note:  I needed to add an extra cup and a half of water during the 3 hour cooking time to ensure the lamb kept moist and that I had enough sauce at the end. 

Shred or Slice Your Shawarma Lamb

Serve by slicing or shredding gently with two forks. 

Make Your Gyros

Add sliced lamb to warm or grilled pita or naan bread (whichever wrap bread you prefer) or stuffed in little dinner rolls like lamb gravy sliders, oh so very good!! 

Serve With All Your Favorite Gyro Accompaniments:

Tzatziki Sauce
Lemon Tahini Sauce
Lettuce, Arugula, Radicchio or Fresh Mint Leaves
Slices of Tomato, Cucumber and Red Onion
Feta Cheese
Kalamata Olives


Quick Tzatziki: 

2 Inch Piece of Cucumber (seeds removed) 
Pinch of salt
1/2 Cup Plain Greek Yogurt

Finely dice or grate your cucumber, season with salt and set aside in a strainer for 10 minutes to draw water out of the cucumber.  Squeeze out excess water and fold cucumber through plain yogurt.

You can make this tzatziki more complex with the a pinch of ground cumin, fresh  chopped garlic, chopped mint or parsley.

Enjoy!

Note:  You can always skip the bread and serve the lamb with all your gyro accompaniments over salad greens or couscous.