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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.