1/2 lb. Lamb/Chicken/Beef or Pork, cut into bit sizes pieces
10 Cherry tomatoes and any other chopped veggies you would like
2 tsp. Oil
Salt, to taste
1 Container of Tzatziki
4 Flatbreads or Large Pitas
Juice of 1/2 Lemon, (about 2 tablespoons)
1 Tbsp. Olive Oil
1 Tsp. Dried Oregano
1 Clove Garlic, finely minced
*If you’d like, you can also grill the lemon half until it begins to brown and caramelize a bit before jucing for the marinade for added flavour
INSTRUCTIONS (At home or at least and hour before dinner)
Stir together all marinade ingredients in a small bowl. Place the meat in a large zip-top resealable conatiner and pour into the marinade. Making sure the meat is completely coated. Meat should marinate at least and house and up to 48 hours.
AT THE CAMP SITE. Fire up your grill or ghet your campfire started. You will be cooking the kebabs over medium-high to high heat. Build your skewers by threading the meat, tomatoes and veggies on their own skewers. Brush the beggies slewers with oil and season the meat skewers with salt.
Once the grill has reached a medium-high heat place the skewers on the grate. Grill and turn often until the meat has cooked through, about 10 mintues. Cook tomatoes till they are soft and beginning to blister, about 4 mintues. Cook the veggies until they are soft and grill marks form, about three mintues. Hea the flatbreads over the grill until warm.
Build your gyros by soreading some tzatziki on each flatbread and topping with the meat tomatoes and veggies. Enjoy!
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