BBQ Lamb Gyros with Homemade Pita
ID: a016912d...
A delicious, smoky twist on a classic Greek street food featuring low-and-slow smoked lamb shoulder shredded in its own juices, served in fresh homemade pita bread with a rich, herbaceous tzatziki sauce.
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🍳 Cooking Flow
Season the lamb shoulder and smoke it low-and-slow at 250°F. → Make, knead, and proof the pita dough, then cook them on a griddle. → Boat the lamb in foil at 175°F and finish smoking until probe tender at 200°F. → Prep the Tzatziki sauce and slice the vegetable toppings. → Shred the rested lamb and assemble the gyros in warm pita bread.
Cooking Steps
Brief Cooking Order
Season the lamb shoulder and smoke it low-and-slow at 250°F. → Make, knead, and proof the pita dough, then cook them on a griddle. → Boat the lamb in foil at 175°F and finish smoking until probe tender at 200°F. → Prep the Tzatziki sauce and slice the vegetable toppings. → Shred the rested lamb and assemble the gyros in warm pita bread.
Introduction
A delicious, smoky twist on a classic Greek street food featuring low-and-slow smoked lamb shoulder shredded in its own juices, served in fresh homemade pita bread with a rich, herbaceous tzatziki sauce.
Step 1
Prepare the lamb shoulder by patting it dry with a paper towel, applying a thin binder layer of mustard, and heavily coating all sides with Chud Rub.
Step 2
Setup your Weber Kettle for indirect low-and-slow cooking around 250°F using lump charcoal, a water pan, and wood chunks for smoke.
Step 3
Place the seasoned lamb shoulder on the smoker to cook.
Step 4
Prepare the pita dough by combining warm water and yeast in a stand mixer. Mix in some flour, olive oil, and kosher salt. Gradually add remaining flour until a supple dough forms and pulls away from the bowl. Knead for 5-6 minutes, place in an oiled bowl, and let rise for 1-2 hours until doubled in size.
Step 5
Punch down the dough, divide it into 72g balls, tuck the seams underneath to make smooth round balls, and let rest covered with plastic wrap for 30 minutes.
Ingredients List
Important Notes
Using mustard as a binder helps the rub stick to the lamb and tones down any gamey flavor without leaving a mustard taste.
Do not skip straining the grated cucumber for Tzatziki, otherwise the sauce will become watery and loose.
A foil boat for the lamb shoulder helps speed up cooking and collects the delicious rendering juices while keeping the top bark crispy.
Ensure the griddle or flat top is sufficiently hot when cooking the pitas to encourage them to puff up and create a pocket.
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