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1
The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
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2
Remove about 1/4 cup to mix with the onions.
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3
Place lamb cubes in bowl with remaining marinade; toss to coat well.
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4
Place onions in small bowl and toss with reserved marinade.
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5
Cover with plastic wrap and chill, up to several hours, turning several times.
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6
Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt.
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7
Tie up edges of cheesecloth with string to form a pouch.
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8
Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours.
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9
Moisture will drip from the yogurt, giving it a thicker consistency.
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10
Mix drained yogurt with minced garlic, chopped herbs, lemon juice, oil, salt and pepper.
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11
Cover and chill.
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12
Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
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13
To barbecue, heat coals or gas barbecue.
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14
Remove meat from marinade, reserving some marinade for basting.
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15
(Discard any large garlic pieces.)
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16
Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals.
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17
Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside.
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18
Warm pita rounds over barbecue.
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19
Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl.
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20
Cut whole tomatoes into thin wedges and place on plate.
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21
Place lettuce leaves on plate.
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22
Set out yogurt sauce and lots of napkins to facilitate handling of gyros.
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23
To serve, cut each warmed pita bread in half and separate to form 2 pockets.
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24
Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce.
