Grilled Gyros Lamb Kebabs – Cooking with Gina

The perfect combination of succulent lamb leg diced, juicy cherry tomatoes, creamy lemon & garlic yoghurt sauce and a side of halloumi.

By Natalie BennettFriday 1 Oct 2021The Morning Wake-up with KristianLifestyle

Everyone loves a lamb kebab! This recipe is great because you can easily cook it in the kitchen, on the BBQ or even while away camping!

We combine some succulent lamb leg diced, juicy cherry tomatoes, creamy lemon & garlic yoghurt sauce and a side of halloumi to get all of your tastebuds tickled & wanting more!

Grilled Gyros Lamb Kebabs – Low FODMAP

Ingredients

  • ½ kg lamb leg, diced
  • 120g halloumi
  • 10 cherry tomatoes
  • 2 teaspoons oil
  • salt, to taste
  • 4 flatbreads or large pitas

Marinade 

  • juice of 1/2 lemon, (about 2 tablespoons)
  • 1 tablespoon olive oil* (Low FODMAP use Garlic infused oil)
  • 1 teaspoon dried oregano
  • 1 clove garlic, finely minced*

Lemon Yogurt Sauce 

  • ½ cup plain Greek yogurt
  • juice of 1/2 lemon,
  • 1 clove garlic, finely minced*
  • ¼ teaspoon salt

Method

At Home (or 1 hour before dinner)

  1. Stir together all marinade ingredients in a small bowl.
  2. Place the lamb in a large zip-top bag or resealable container and pour in the marinade, making sure the meat is completely coated. Meat should marinate at least an hour and up to 48 hours.

At Camp

  1. Fire up your grill or get your campfire going. You’ll be cooking the kebabs over medium-high to high heat.
  2. Build your skewers by threading the lamb, tomatoes, and halloumi on their own skewers. Brush the tomato and cheese skewers with oil, and season the lamb skewers with salt.
  3. Once the grill has reached a medium-high heat, place all the skewers on the grate.
  4. Grill, turning often, until the lamb has cooked through (about 10 minutes), the tomatoes are soft and beginning to blister (about 4 minutes), and the halloumi is soft and grill marks form (about 3 minutes on each side).
  5. Heat the flatbreads over the grill until warm.

*If you’d like, you can also grill the lemon half until it begins to brown and caramelise a bit before juicing for the marinade.

In the meantime, make the yogurt sauce by combining the yogurt, lemon juice, garlic, and salt.

Build your gyros by spreading some of the sauce on each flatbread and topping with the lamb, tomatoes, and halloumi. Enjoy!
Notes

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Equipment Needed

  • Zip-lock bag or sealable container
  • 4-8 Skewers, either metal or wood. If using wood, soak in water for at least 30 minutes before grilling.
  • Sharp knife + cutting board
  • Tongs
  • Small bowl to make the sauce
  • Plates + utensils for serving

Make it Gluten Free

This recipe can easily be made gluten-free by choosing a GF flatbread or pita, or by omitting the flatbread entirely (try serving over rice instead!)


Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374