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–+ servings
lamb shoulder meat on a spit for gyros

Lamb Gyros On The Souvla

Lamb gyros on the souvla, marinated in a traditional Mediterranean blend. Perfect for gatherings, savour the authentic taste of Greek cuisine.
5 from 1 vote
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Prep Time 1 hour
Cook Time 3 hours
Rest time (for marinade) 12 hours
Total Time 16 hours
Course Main Course
Cuisine Greek
Servings 12
Calories 779 kcal

Ingredients
  

  • 6 kg lamb shoulder (boneless)
  • 6 tomatoes
  • 3 banana peppers
  • 80 grams salt
  • 9 grams black pepper
  • 9 grams garlic powder
  • 9 grams throumbi (savory - similar to oregano)
  • 120 grams mustard (mild)
  • 500 ml sunflower oil

Instructions
 

  • Cut up the tomatoes and the peppers (clean the inside), then blend all together and pour into a bowl.
  • To the bowl, add the salt, pepper, garlic powder, throumbi, mustard, and sunflower oil and mix all together.
  • Get a large dish and smother a layer of the marinate on the bottom and then start lining the bottom with a layer of meat. You want the meat to be roughly the size of your hand.
  • Then keep adding a layer of marinate, then meat until it’s all covered.
  • Place in the fridge to marinate for 12 hours.
  • 12 hours later, take the meat out of the fridge and start building your spit. Try and go for a fattier piece to start, then a leaner piece. Keep repeating this until you have all your meat on the spit. (I end with a fattier piece of lamb)
  • Light your charcoal and after about 30mins the charcoal should be ready. (during this time, keep your lamb out of the fridge so it comes to room temperature).
  • Put the spit on the souvla up high (in height) to cook for 45 minutes.
  • After 45 minutes, drop the meat lower, close to the charcoal as you want to be grilling the outside of the meat and not the inside.
  • After 15 minutes / when the outside of the meat has the colour you desire, take it off and trim the outsides all around. The first cut, we usually eat as mezze as the pieces are uneven. (here when cutting, we are fixing the spit to make it all even)
  • Place the spit back over and close to the charcoal. Once colour is desired, cut again.
  • Continue taking the lamb off and cutting when the outsides are cooked and have colour. Continue this until the end.
  • Enjoy!

Video

Notes

Note : If you notice too many flare ups when your meat is close to the charcoal, I suggest moving the spit so it’s not directly over the coals, but to the side slightly.

Nutrition

Calories: 779kcalCarbohydrates: 5gProtein: 64gFat: 55gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 39gTrans Fat: 0.002gCholesterol: 202mgSodium: 2915mgPotassium: 1099mgFiber: 2gSugar: 2gVitamin A: 570IUVitamin C: 11mgCalcium: 72mgIron: 6mg
Keyword lamb gyros, lamb souvla, lamb yiros
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