Smoked Gyros


For the Gyros

    • 1-lb Ground lamb

    • 1-lb Ground beef

    • 1 Tbs Onion powder

    • 1/2 Tsp Garlic powder

    • 1 Tsp Dried rosemary

    • 2 Tsp Dried oregano

    • 1 Tbs Kosher salt

    • 1 Tsp Black pepper

    • 1 Tsp Ground cumin

    • 1 Tsp Paprika

    • 1/8 Tsp Ground cinnamon

    • 1/2 Tsp Red pepper flakes (optional)

    • 1/4 Cup Bread crumbs

For the Tzatziki Sauce

    • 1 English cucumber, peeled and grated

    • 2 Cups plain greek yogurt

    • 1/8 Tsp cayenne pepper (optional)

    • 2 Cloves minced garlic

    • 2 Tbs lemon juice

    • 2 Tbs freshly chopped mint

    • 1/2 Tsp sea salt

    • 1/4 Tsp black pepper


For the Gyro Meat

    • Set up the kamado grill up for an indirect cook. Add a few small chunks of apple wood for smoke. Bring the grill up to 250°F.

    • Combine all the dry ingredients and whisk together. Add meat and work together until you can form a very tight log. Place the log on a piece of foil to prevent the meat from sticking to the grill. Place on the grill and cook over indirect heat until you reach an internal temperature of 160°F. Chill completely overnight. Slice, sear, and serve on a pita roll with preferred accompaniments (e.g. shredded lettuce, tomato, sweet onion).

For the Tzatziki Sauce

    • Grate the cucumber and add 1/4 tsp salt in a bowl and mix. Let the liquid come out of the cucumber and then wring it out in a paper towel to remove as much of the liquid as possible. Return to small mixing bowl and add the rest of the ingredients. Mix completely and let rest in the fridge for at least 4 hours before serving.