How To Prepare Middle Eastern-Style Lamb Gyro? 😍😍🌈🌈

Juicy slices of tender lamb shoulder, marinated in fragrant herbs and spices, served in a warm pita with crisp vegetables and tangy yogurt sauce. Perfect for a delicious and satisfying meal on the go! 

Product: 

Hot Pot | NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices (500g) 

Preparation Time: 15 mins (+marinate 1hour) / Cook Time: 20 mins / Serving: 2 
 
Ingredients: 

• 500g NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices 
• 1/4 cup olive oil 
• 3 cloves of garlic, minced 
• 1 tablespoon ground cumin 
• 1 tablespoon ground coriander 
• 1 teaspoon smoked paprika 
• Salt and pepper, to taste 
• Pita bread 
• Shredded lettuce 
• Sliced cucumber 
• Sliced red onion 
• Harissa sauce 

Instructions: 

1. In a large bowl, whisk together the olive oil, garlic, cumin, coriander, paprika, salt, and pepper. 
2. Add the lamb shoulder slices to the bowl and toss to coat the meat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. 
3. Preheat your grill to medium-high heat. Remove the lamb shoulder slices from the marinade and grill them for 4-5 minutes on each side, or until they are cooked to your desired level of doneness. 
4. Once the lamb is cooked, remove it from the grill and let it rest for a few minutes before slicing it thinly. 
5. To assemble the gyros, warm up the pita bread on the grill or in the oven. Add a handful of shredded lettuce to the pita bread, along with some sliced cucumber and red onion. Top with a few slices of the grilled lamb and a dollop of harissa sauce. 

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