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Title: Mock Gyros
Categories: Bbq Entree Meat
Yield: 20 Servings
| 1 | 5-6 lb leg of lamb | |
| 2 | lb | Boneless beef round steak |
| 1 | tb | Salt |
| 2 | ts | Dried thyme, crushed |
| 2 | ts | Ground coriander |
| 1 | ts | Pepper |
| 1/2 | c | Cooking oil |
| 1/2 | c | Lemon juice |
| 1/4 | c | Finely chopped onion |
| 4 | Cloves garlic, minced | |
| 8 | oz | Plain yogurt |
| 1/2 | c | Chopped cucumber |
| 1 | Clove garlic, minced | |
| 20 | Pita bread rounds, halved | |
| 2 | Medium tomatoes, chopped | |
| 1 | c | Snipped fresh parsley |
o Have your butcher bone & butterfly the leg of lamb. Place lamb, cut side up, and beef side by side on a work surface; cover with clear plastic wrap. Using the smooth side of a meat mallet, pound each piece of meat to a 16 X 12 inch rectangle, 1/2 to 1/4 inch thick. Cut and patch meats where necessary to make the surface even.
o Combine salt, thyme, coriander, and pepper; sprinkle over meat. Pound in seasonings. Place beef atop lamb, fitting meat to edges. Pound together. Fold meat; place in a plastic bag set in a shallow dish.
o For marinade, in a small bowl combine oil, lemon juice, onion, and 4 cloves garlic; pour over meat and seal bag; marinate in the refrigerator for 6 to 24 hours, turning occasionally.
o Remove meat from marinade, reserving marinade. Unfold meat and roll up, jelly-roll style, beginning at narrow end. Tie meat securely with string, first at center, then half-way between center and each end. Tie lengthwise. Finish securing the roll by tying once more between each crosswise string and 1" from each end.
o Insert spit rod; center the meat on the spit and test balance. Fasten with holding forks. Arrange hot coals around a drip pan; test for MEDIUM HOT heat where the meat will be. Attach spit, turn on the motor, and lower the grill hood. Let the meat rotate over the drip pan for 1 to 2 hours or till rare to medium rare (140 to 150 degrees), brushing with the reserved marinade occasionally.
o Remove meat from the spit. For sauce, combine yogurt, cucumber, and 1 clove garlic. Thinly slice meat crosswise, removing strings as you slice. Serve meat with Pita bread. Top with yogurt mixture, chopped tomato, and parsley.
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