There is no doubt that two of Houston's best gyros can be found within a couple blocks of each other in Montrose. I can't compare with those gyros—the classic gyros. So, if that's what you're looking for, I suggest heading to Niko Niko's or Aladdin.
This, however, is my gyro. The only difference is the way I cook my meat. Instead of the ground, packed lamb or lamb and beef mixture, I use my favorite cut of lamb: lamb shank. While it requires a fairly long cooking time, the results are well worth it. Shanks provides deliciously tender, moist, and hearty meat with the unmistakeable lamb flavor.
The rest is a classic gyro, complete with homemade tzatziki sauce--it's easier than it looks.
For the Tzatziki
- 1 c. plain yogurt
- 1 small cucumber, finely chopped
- 1/2 small white onion, finely chopped
- 5 cloves garlic, finely chopped
- 2 T. olive oil
- 1 T. lemon juice
FOR THE Gyro
- 1 lamb shank
- 1 qt. beef stock
- 1 sprig rosemary
- 5 sprigs oregano, plus leaves from 1 sprig finely chopped
- 20 peppercorns
- 2 slices pita bread
- 1 red onion, sliced
- 2 tomatoes, quartered
- 1 c. microgreens
- Ground black pepper, to taste
- Prepare the tzatziki by mixing all of the ingredients together in a bowl. Set aside in the refrigerator.
- Place the lamb shank, stock, rosemary, whole oregano sprigs, and peppercorns in a large pot. Cover and bring to a simmer. Cook for 3 to 4 hours, or until the lamb is tender.
- Once the lamb is cooked, remove from the stock and let cool sligtly. Once cool enough to touch, shred the lamb from the bone.
- Place a pile of lamb in a split pita. Top with the chopped oregano, sliced onion, tomatoes, microgreens, pepper, and tzatziki sauce.