Smoked Lamb Shouler Yiros

🧂 Ingredients

• 2.5kg lamb shoulder
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried dill
• 4 tbsp olive oil
• 1/2 tsp cumin
• 2 tbsp lemon juice
• 250 g Greek yoghurt
• 2 tbsp lemon juice
• 1 clove garlic

  crushed
• 1 pinch salt
• 1 handful mint
• 150 g tomatoes
• 150 g red onion
• 150 g cucumber
• 8 yiros pita
• lettuce
• 300 g fries

Instructions

• 1 Set your BBQ up to smoke (130c) the lamb using an offset BBQ or snake method if
  using a kettle BBQ. I used cherrywood as my wood but you can use any type you
  prefer.
• 2 Mix all spices, oil & lemon juice together
• 3 Make a few wholes in the lamb by stabbing it with a sharp knife and rub the lamb
  in the spice rub
• 4 Place the lamb in the BBQ ready to smoke and cook it for 6-8 hours until
  internal temp is 93c (see tips)
• 5 Once the lamb hits about 80c wrap it in foil until the desired temperature
• 6 Once cooked remove from the heat, wrap in a towel and place in a cooler bag to
  rest for 30 minutes
• 7 The lamb will be soft and should pull away from the bone with ease
• 8 Finely chop the mint and mix all ingredients together
• 9 Dice the tomato, cucumber & onion to (similar) bite sized pieces, mix together
  and set aside
• 10 Fries
• 11 Cook according to the packet whilst the lamb is resting
• 12 Warm your yiros either in the oven or on a grill pan
• 13 Place the lettuce on the base followed by lamb & fries, top with salsa & yoghurt
• 14 Roll up and demolish!

Nutrition Info