Home » Lamb Recipes » Lamb Gyros with Tabbouleh
Lamb Gyros with Tabbouleh
Serves: 4
Cook: 20 mins
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Equipment
- measuring jug
- kettle
- mixing spoons
- Sauce pan
- colander
- Chopping boards
- knives
- baking tray
- tongs
- mixing bowls
-
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks thinly sliced
- 1 tbsp Olive oil
- 1 Large garlic clove crushed
- A pinch chilli flakes
- The juice of 1/2 lemon
- 4 Medium flatbreads
For the Tabbouleh
- 150 g Bulgar wheat
- 500 ml Vegetable stock
- 8 Spring onions
- 2 Large beef tomatoes
- 1/2 Cucumber
- 1 tbsp Mint
- 1 tbsp flat leaf parsley
- 1 tbsp Olive oil
- The zest and juice of 1 lemon
- Freshly milled salt and pepper
For the Tzatziki
- 4 tbsp Greek natural yoghurt
- 1/2 Cucumber
- 1 Garlic clove
- 1 tbsp Honey
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Method
- Peel and crush garlic
- Zest and juice the lemon
- In a shallow dish, mix olive oil, garlic, chilli flakes and lemon juice together
- Thinly slice the leg steaks and add to the marinade for 10 minutes. Remember to thoroughly wash hands after handling raw meat.
For the Tabbouleh
- Dissolve the stock in 500ml of water.
- Cook the Bulgar wheat in stock for 10 minutes until tender. Drain and leave in the hot pan with the lid on to steam for a few minutes.
- Remove the root and skin from the spring onions and finely slice.
- Cut the tomatoes in half, de-seed and chop flesh
- Cut the cucumber in half longways, remove seeds and chop flesh
- Wash and finely chop mint and flat leaf parsley.
- Remove the cooked bulgar wheat from the pan to a large bowl
- Stir in all remaining ingredients.
For the Tzatziki
- Cut the cucumber in half, de-seed and grate.
- Peel and crush the garlic
- In a small bowl, mix all the ingredients together.
To serve
- Heat a large non-stick frying pan to hot and fry the lamb for 2 - 3 minutes until cooked.
- Warm the breads and fill with Tabbouleh. Top with lamb and a spoonful of Tzatziki. Serve immediately.
