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Lamb Gyros with Tabbouleh

Ingredients

  • 4 Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced
  • 1 tbsp Olive oil
  • 1 Large garlic clove crushed
  • A pinch of chilli flakes
  • The juice of 1/2 lemon
  • 4 Medium flatbreads

For the Tabbouleh

  • 150 g Bulgar wheat
  • 500 ml Vegetable stock
  • 8 Spring onions washed and sliced
  • 2 Large beef tomatoes cut in half, seeds removed and flesh chopped
  • 1/2 Cucumber cut in half longways, seeds removed and flesh chopped
  • 1 tbsp Mint finely chopped
  • 1 tbsp Flat leaf parsley finely chopped
  • 1 tbsp Olive oil
  • The zest and juice of 1 lemon
  • Freshly milled salt and pepper

For the Tzatziki

  • 4 tbsp Greek natural yoghurt
  • 1/2 Cucumber cut in half, seeds removed and flesh grated
  • 1 Garlic clove crushed
  • 1 tbsp Honey

Method

  • In a shallow dish, mix olive oil, garlic, chilli flakes and lemon juice together, add lamb and marinade for 10 minutes.

For the Tabbouleh

  • Cook the Bulgar wheat in stock for 10 minutes until tender. Drain and leave  in the hot pan with the lid on to steam for a few minutes.
  • Remove from the pan to a large bowl, stir in remaining ingredients and season.

For the Tzatziki

  • In a small bowl, mix the ingredients together.

To serve

  • Heat a large non stick frying pan to hot and fry the lamb for 2 - 3 minutes until cooked.
  • Warm the breads and fill with Tabbouleh. Top with lamb and a spoonful of Tzatziki. Serve immediately.