Greek lamb gyros with pita

Step 1

Mix yogurt, tahini, lemon juice, minced garlic, salt and chopped parsley together in a bowl. Cover and keep in the fridge until needed.

Step 2

Put the flour, sugar, yeast and salt in a bowl (or your stand mixer fitted with the dough hook).

Step 3

Add the water, yogurt and olive oil. Mix together with a spoon and once the dough comes together use your hands to lightly knead in the bowl until well combined. Cover the bowl and leave the dough to rise for an hour – it won’t rise significantly.

Step 4

Tip the dough onto a well-floured tabletop. Briefly knead and form into a log. Cut into six equal portions. Keep any dough you are not using covered with a damp cloth.

Step 5

Roll each portion out, adding more flour if the dough is sticky. Keep the pitas separated by greaseproof paper and covered with a damp cloth once rolled out.

Step 6

Heat a large non-stick frying pan and wipe with a little olive oil. Cook the pita over high heat, for a couple of minutes per side until nicely coloured. Keep warm or pan fry/grill to reheat before serving.

Step 7

Mix oregano, sweet paprika, garlic granules, salt and pepper together in a bowl. Rub this seasoning all over your shoulder of lamb. Add olive oil and vinegar and coat the lamb. Cover and marinate for at least an hour.

Step 8

Preheat the oven to 170C / 325 F. Set a shelf on the lower third of the oven.

Step 9

Cook the lamb for an hour covered with foil. Remove the foil and cook for a further 20 minutes. Cover loosely with foil and leave to rest for 30 minutes. The lamb is cooked when the internal temperature is 70°C (158°F) for medium-well done.

Step 10

Slice the lamb thinly, removing any fatty bits. Add a few tablespoons of the pan juices to the sliced lamb. Keep warm.

Step 11

Finely slice one red onion and mix with generous amount of chopped parsley. Finely slice two large tomatoes, discarding the seeds.

Step 12

Spread your warm pita with the yogurt sauce. Add a generous amount of lamb and then top with the tomatoes and onions. Wrap the pita around the fillings and eat immediately!