Greek-style Lamb Gyros Plate

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 500 g boneless lamb belly
• 2 teaspoons oregano
• 1 garlic clove, minced
• 2 teaspoons dijon mustard
• 2 tablespoons mayonnaise
• 1/2 red onion, very thinly sliced
• 1 cup tzatziki (yoghurt and cucumber dip)
• 2 round pita bread

Recipe

• 1 remove the skin from the lamb strips.
• 2 in a bowl turn the lamb strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
• 3 griddle the meat - i used our george formby "turned out nice again" grill (a wee joke for any ageing brits there). a lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
• 4 slice across the strips to give chunks of meat ready to serve.
• 5 brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
• 6 assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
• 7 serve with chips/fries.
• 8 a little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
• 9 kali orexi! (bon appetit).