Lamb Gyro with Onion Salad and Yoghurt Sauce

Combine the lamb mince and shoulder, garlic, ground cumin, onion powder, oregano black pepper and some salt in a blender and pulse into well blended. If you like, you can cook a small piece of the meat to check the seasoning at this point.

Lay a few sheets of foil overlapping on a work surface and place the meat onto it, then gently shape into a log. Wrap the foil, twisting it at the ends to secure.

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium high – you’re looking for a temperature of around 180C. Place the gyro into a small dish and insert the Outback temperature probe, then place the dish on the opposite side of the BBQ to the lit burners and close the lid. Cook for 1 hour, or until the meat is cooked through and the probe registers at least 65C.

While the meat is cooking, combine all the ingredients for the onion salad with a pinch of salt and set aside, but don’t refrigerate.

Combine all the ingredients for the yoghurt sauce with a pinch of salt and refrigerate until needed.

Once the lamb has reached temperature, carefully unwrap and very thinly slice the meat. Serve with the flatbreads or pitta, yoghurt sauce, onion salad, tomatoes and cucumber.

This gyro would traditionally be served with a tzatziki. To make one, just add a grated garlic clove and some diced cucumber to the yoghurt sauce above, omitting the sugar.