Ground Lamb Gyros with Mint Tzatziki

Prep Time: 15 Minutes / Cook Time: 10 Minutes

Lamb Gyros

1 lb. Ground Lamb

1 Tablespoon garam masala- there are great recipes out there and spice blends you can buy

1 Tablespoon Parsley Chopped (Dried should work but I use fresh)

1 Tsp Minced Garlic

2 cups Shaved lettuce

½ cup Diced tomato

½ cup Diced cucumber

¼ cup Slivered Red onion

¼ cup Sliced black olives (I prefer kalamata)

4 each Pocket Pitas

Mint Tzatziki

1 8oz cup Greek yogurt (plain)

1 Tablespoon Honey

1 Teaspoon Red wine vinegar

1/8 Teaspoon garam masala

¼ teaspoon Mint chopped- (dried should work)

1 teaspoon Parsley (chopped)

1 teaspoon Lemon Juice

Home Preparations: Make the tzatziki by mixing all the ingredients and season with salt and pepper.

Keep in a jar or other airtight & waterproof container. I use small mason jars.

Next, do all the cutting. Dice the tomato & cucumber, mince the garlic, shave the lettuce, and slice the olives & onion.

Put each into their own container and seal them up.

Guide’s tip: If you don’t have a picky crowd, you can dice the onion instead of slicing and just mix the tomato, cucumber, & onion to cut down on containers. Also, add water to the lettuce to keep is extra crispy & fresh. ( just drain it off into the skillet for the “splash of water”

Camp Cooking: Keeping dishes down is your priority with this recipe. You only need one Skillet or Dutch oven to accomplish this meal...

Heat the Skillet over medium – High heat, add the Lamb, and brown well then add the garam masala and a splash of water.

Once the water cooks mostly out add garlic & parsley cook 1 minute, season with salt & pepper.

If you have only a smaller cooking vessel, reserve the meat in a holding container. Or, if you have a large cooking vessel, you can slide the meat to one side and arrange the burner more to the other side of the skillet.

Just be careful not to lose the balance and have a hot pan full of lamb meat fall over…

Now one by one heat the pocket pitas until golden brown using the hot skillet and residual lamb fat.

(You can add veggie oil if needed and/or drain the meat off at this point)

Once pitas are off the skillet cut them in half with a sharp knife and open them up and they are ready to fill.  

I usually start with the meat, then add the tzatziki and toppings.

Recommended Equipment: 12” Cast-iron Skillet, Cutting board, Knife, Wooden Spoon, holding container (optional)

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Guide’s Tip: Freeze the lamb meat before packing the cooler. By Freezing it, the lamb becomes additional ice for the cooler (sort of) and it will keep longer. Just make sure to plan on thawing or using it later in your trip. Keep all of your proteins lower in the cooler so they don’t get their juices all over other items.