Smoky Lamb Gyros

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  • Makes: 8 servings
  • Prep: 20 mins
  • Grill: 3 hrs
  • Stand: 15 mins

Smoky Lamb Gyros

Directions

  1. For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.
  2. Meanwhile, trim fat from meat. For rub, in a small bowl combine salt, marjoram, thyme, dried onion, cumin, garlic powder, mint, pepper, and allspice. Sprinkle mixture evenly over meat; rub in with your fingers.
  3. Prepare smoker. Add drained wood chunks to smoker. Place meat on top rack of smoker. Cover and smoke at 225 degrees F to 250 degrees F for 3 to 3-1/2 hours or until tender.
  4. Remove meat from smoker. Cover with foil; let stand for 15 minutes. Thinly slice meat. Divide meat, tomato, chopped onion, and feta cheese among flatbreads. Serve with Tzatziki.

Tzatziki

Directions

  1. In a medium bowl combine yogurt, cucumber, lemon peel, lemon juice, mint, garlic, and salt.
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Nutrition Facts (Smoky Lamb Gyros)

  • Per serving:
  • 599 kcal ,
  • 33 g fat
  • (14 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 120 mg chol. ,
  • 1161 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 35 g pro.
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