Gav Martell: He’s in the Kitchen


Rotisserie Lamb Gyros Recipe

I'm sorry but if you pronounce it "Jai-roh" we can't be friends

Spring is in full swing, and that means it's time to dust off the tongs and head out to the grill. It's important to keep some recipes in your arsenal that are good for rainy days too, when you may not want to stand out with umbrella in hand to make burgers and dogs. Thank you April showers...

This delicious recipe for lamb gyros (pronounced more like "heroes" please and never "jai-rohs") is a favourite of mine. The kids think it's the coolest thing ever when I bring in the finished product and start slicing off pieces for their sandwiches which they then get to compile themselves.

If you don't have a rotisserie you can follow the recipe and simply form into hamburger-shaped patties. Check out my gyros on the grill:


1 medium onion, chopped
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


 Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

 Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

 To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

 Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.

 Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Hero image courtesy of jeffreyw/flickr creative commons