Gyros with radish tzatziki sauce – a detailed recipe for cooking греческого фаст-фуда. 
Time: 2 час. 10 min. Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Marinade and Gravy:
- 1 leg of lamb without bone (approximately 1.8 kg.)
- Grilled tortillas or pitas with a cavity inside for filing
- 2 tbsp. white wine
- 1/2 tbsp. freshly squeezed lemon juice
- 1/2 tbsp. olive oil
- 8 cloves of garlic
- Zest of 1 lemon
- Salt and ground black pepper
- Grilled plum-shaped tomatoes (see recipe below)
- 1 tbsp. vinaigrette sauce (see recipe below)
- Tzatziki sauce with radish (see recipe below)
- Leaves of 3 large sprigs of oregano, plus some more for decoration
- Leaves of 3 large sprigs of rosemary
Grilled plum-shaped tomatoes:
- 8 sliced very thick plum-shaped tomatoes (first attach the peduncle)
- Barbecue Canola Oil
- Salt and ground black pepper
Vinaigrette sauce:
- 6 tbsp. l red wine vinegar
- 2 tbsp. l freshly squeezed lemon juice
- 2 tbsp. l Dijon mustard
- 1 tbsp. l clover honey
- 1 tbsp. olive oil, plus some more for watering
Tzatziki with radish:
- 3/4 Art. finely grated radish
- 1/4 finely grated small head of red onion Luke
- 3/4 Art. natural yogurt
- 3 chopped garlic cloves
- 2 tbsp. l chopped fresh dill
- 1 tsp lemon zest
- 1/4 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: pita, lamb, onion, garlic, radish, plum tomatoes, white wine, lemon juice, wine vinegar, Dijon mustard, honey, oregano, rosemary, dill, yogurt
Recipe preparation:
- Marinade and Gravy: For meat: In a blender, mix white wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary, pepper and beat until smooth. Pour half the mixture onto the meat and turn the leg over so that it is completely coated with marinade. Cover and marinate in refrigerator for at least 8 hours and up to 24 hours. The remaining half Put the marinade in the refrigerator too, to use for cooking gravy in the process of baking meat. An hour before roasting, remove the leg of lamb and marinade from the refrigerator and let stand at room temperature.
- Preheat a gas or charcoal grill with a skewer to high temperature. Sprinkle the whole leg with salt and pepper and fix on skewer according to the manufacturer’s instructions. Tie the cookbook every 2.5 cm. bake on the grill until the inside meat temperature will not reach 77 ° C: from 1 h. 15 min. up to 1 h. 30 min. for a gas grill, and from 1 h. 45 min. up to 2 hours for coal.
Time for preparing
depends on the type of grill, as well as how hot the coals are. Water the meat often with the remaining wine mixture. Remove from the skewer, put on a large cutting board and let rest 15 min
- Cut the leg across the fibers with thin, translucent slices. Put a few slices of meat in the center of each tortilla, put grilled tomatoes on top, pour sauce vinaigrette, sprinkle with fresh oregano and serve with tzatziki sauce with radish.
- Grilled сливовидные томаты:Разогрейтеgrill to a moderately high temperature. Lubricate Tomatoes with Olive oil, salt and pepper on both sides. Grill until softness and the appearance of weak stripes. Turn over and fry with on the other hand, until soft and weak streaks appear.
- Vinaigrette sauce: Mix wine vinegar, lemon juice, Dijon mustard, honey, salt and pepper. Slowly enter olive oil before emulsion. Tzatziki with radish: Put radish and red onion in a medium-sized sieve. Put on top a small plate and let stand for 30 minutes to remove excess liquid. Transfer the expressed mixture to a medium-sized bowl, add yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 min or up to 1 day.
