Leg of Lamb Souvlaki for Gyros from Boarri Craft Meats & Goods

To make rich, tender lamb souvlaki for gyros using a leg of lamb, start by trimming off excess fat and slicing the meat into even, bite-sized strips or small chunks so they cook quickly and absorb flavor. In a bowl, combine olive oil, fresh lemon juice, minced garlic, dried oregano, thyme, a pinch of rosemary, salt, black pepper, and a splash of red wine vinegar.Or in my case just use a bottle of John the Greek Salad Dressing. Toss the lamb thoroughly in the marinade, cover, and refrigerate for at least 3–4 hours—overnight is even better for deeper flavor. Skewer the pieces tightly or cook them directly on a hot grill or cast-iron pan until browned and just cooked through, keeping the meat juicy. Once done, let it rest briefly, then slice or chop the lamb and pile it into warm pita with tzatziki, tomatoes, onions, and a dusting of oregano for authentic gyro-style souvlaki.
This is super delicious BTW. To aquire fresh lamb meat in Corpus Christi, Texas stop by Boarri Craft Meats & Goods
817 S Staples St, Corpus Christi, TX 78404
(361) 299-0149
www.boarri.com
Tell them Sapo sent ya.

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