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Speaking Greek: Let Light Group’s Brian Massie school you on great gyros

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Mini gyros: A little Greek goes a long way with these small bites at Stack.
Photo: Beverly Poppe

Light Group executive chef Brian Massie oversees a menu with high-end comfort selections at Stack. One example: the mini lamb gyros, a larger version of which is a staple of Greek neighborhoods nationwide. The harissa paste and shawarma spice can be found at your international market, and Massie says if you can’t find lamb shoulder, top round works, too. Also, if you’re unable to freeze and slice it, cut it thinly so it won’t take long to marinate.

Mini Lamb Gyros (serves 5)

Gyros ingredients:

1 ¼ lbs. lamb shoulder

1 cup extra virgin olive oil

½ cup lemon juice

¼ cup harissa paste

½ cup ketchup

2 tbsp. shawarma spice

2 tbsp. salt

3 quartered lemon slices

bamboo skewers

pitas

cucumbers, tomatoes and micro mint (garnish)

Cucumber yogurt sauce ingredients:

½ cup cucumbers

1 cup Fage Greek yogurt

½ cup mayonnaise

¾ tbsp. harissa paste

½ tsp. garlic

¾ tbsp. chopped parsley

¾ tbsp. chopped mint

1 cup lemon juice

Method: Freeze lamb shoulder. Slice frozen lamb as thinly as possible (or cube).

Whisk together other gyros ingredients. Coat sliced lamb in marinade thoroughly and marinate for at least two hours.

Using 6-inch bamboo skewers, skewer a quartered lemon wheel, then thread marinated slices of meat onto skewer. Cook for 4-5 minutes on a barbecue grill, grill pan or cast iron skillet. Skewers should be turned about halfway through to ensure even caramelization on both sides.

Box grate or microplane cucumber for yogurt sauce. Wring out all liquid. Microplane garlic. Mix all sauce ingredients together and chill.

Brown pitas in oven. Spread cucumber yogurt sauce on pita and add components from skewer. Dress with cucumber slices, tomato quarters and micro mint. Serve with ramekin of remaining sauce.

Tags: Dining
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