Grilled lamb gyro wraps with Greek tzatziki sauce are made in minutes on the grill. Place on a pita wrap with cool veggies and tzatziki sauce.
For the tzatziki sauce:
For the lamb:
For the gyro wraps:
For the tzatziki sauce: Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
Cover and refrigerate for 1-2 hours, this helps the flavor.
For the lamb: Preheat your Big Green Egg or grill to 400 degrees. Soak wood skewers in cold water for 1 hour, or use metal skewers. In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta. Mix well, then crack in one egg and add ground Aussie lamb. Using clean hands or a spatula, combine until it comes together. Use a medium size ice cream scoop and then roll the lamb meatballs to almost 3″ in size, as they will shrink on the grill. Push 4-5 lamb meatballs onto each skewer leaving space in between. Grill for 5-6 minutes per side at 400 degrees on your Big Green Egg or grill turning every 5-6 minutes until nicely brown.
To assemble: Place 3 Aussie lamb meatballs onto the pita, sprinkle on chopped tomato, cucumber, and drizzle with tzatziki sauce. Garnish with parsley, and Be Aussome!
See the original post on Delicious Table.