Algerian Merguez Lamb Gyro with Caraway Sauce

Steps

1. 1

   Toast the spices

   • In a dry skillet over medium heat, add caraway seeds, coriander seeds, and fennel seeds.
   • Toast, stirring occasionally, for 1–2 minutes until fragrant and slightly darker.
   • Transfer to a small bowl and lightly crush with the back of a spoon.
   • Measure out 1 tsp caraway seeds for the sauce separately and set aside.

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   Ready when: Seeds are fragrant and slightly darker in color

   Tip: Toast the seeds fresh—they release their oils and flavor better than pre-toasted.

2. 2

   Mix the lamb filling

   • In a large bowl, combine ground lamb, harissa paste, toasted crushed caraway seeds, crushed coriander, fennel, minced garlic, minced ginger, ground cumin, cayenne, kosher salt, and black pepper.
   • Mix gently with your hands until just combined—do not overwork, or the lamb will become dense.
   • The mixture should hold together loosely.

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   Ready when: Mixture is evenly colored with no white streaks, holds together loosely

   Tip: Keep your hands and bowl cool; cold lamb is easier to shape and sears better.

3. 3

   Make the caraway sauce

   • While the lamb rests, warm 1 tbsp olive oil in a small saucepan over medium-low heat.
   • Add the minced garlic and toast gently for 2–3 minutes until golden and fragrant but not brown.
   • Remove from heat and cool slightly.
   • Stir toasted caraway seeds into Greek yogurt, then add the cooled garlic with its oil, lemon juice, salt to taste, and white pepper to taste.
   • Whisk until smooth.
   • Taste and adjust seasoning.

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   Ready when: Garlic is golden and fragrant; sauce is smooth and pourable

   Tip: Cool the garlic oil before mixing into yogurt to prevent curdling, especially important with live-culture Greek yogurt.

4. 4

   Sear the merguez lamb

   • Heat 1 tbsp olive oil in a 12-inch (30 cm) heavy skillet over medium-high heat until shimmering.
   • Working in batches if needed, break the spiced lamb mixture into small, flat crumbles—roughly ½-inch (1 cm) pieces—and spread them evenly across the hot pan.
   • Let them sit undisturbed for 1–2 minutes to develop a crust.
   • Stir and break them into smaller, looser crumbles, then continue cooking, stirring often, for 6–8 minutes total until the lamb is cooked through with some caramelized bits and no pink remains.
   • The texture should be coarse and crumbly, not fine ground meat.

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   Ready when: Lamb is cooked through with no pink, crumbly texture, caramelized bits visible

   Tip: Break the lamb into chunks at first, not fine mince—you want texture and crust. Don't stir constantly; let it sit briefly so the edges brown.

5. 5

   Warm the pitas and assembleOven 300°F / 150°C

   • While the lamb finishes cooking, warm the pita bread.
   • Lay them flat on a baking sheet and place in a 300°F (150°C) oven for 3–4 minutes, or wrap them in a damp towel and let them sit off heat.
   • Once warm, lay each pita flat on a clean surface.
   • Spread 2–3 tbsp caraway sauce down the center of each pita, leaving a 1-inch (2.5 cm) border.
   • Layer sliced cucumber, tomato, red onion if using, and a handful of cilantro if using.

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   Ready when: Pitas are soft and pliable, vegetables are sliced and ready

   Tip: Warm pitas in the oven, not in a toaster—they'll stay soft and flexible for wrapping.

6. 6

   Fill and wrap the gyros

   • Spoon the hot seared merguez lamb onto the center of each assembled pita, dividing it evenly.
   • Add a dollop more caraway sauce on top.
   • Roll each pita up from one side, tucking in the vegetables and sauce as you go, then wrap the bottom third in parchment paper or foil to hold it together and catch any drips.
   • Serve immediately while the lamb is still warm and the pita is soft.

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   Ready when: Gyros are tightly wrapped with lamb and vegetables visible at the top

   Tip: Work quickly while the lamb and pita are hot. If a pita cools and tightens, briefly re-warm it to keep it pliable.