Servings: This is a bit like a story but please read it through and I promise you will have everybody loving your homemade yiros! :) I usually use around 1kg of lamb and that makes 4 or 5 yiros.

As I said, I don't know exact measurements, I just go by the smell, taste and look of it. As I said, I don't know exact measurements, I just go by the smell, taste and look of it.
 
First, a lot of red wine (to generously cover the chicken or lamb, beef which has been diced). Add heaps of crushed garlic. The wine should smell very strongly of garlic. Then dried rosemary. I usually add around 1/2 to 3/4 of the small sized Masterfoods dried rosemary. Add enough until it is generously coating the top of the marinade. If you have fresh rosemary that's even better! Just chop it finely. Also, add a glug of extra virgin olive oil. Then comes whatever flavours you wish to impart. First, a lot of red wine (to generously cover the chicken or lamb, beef which has been diced). Add heaps of crushed garlic. The wine should smell very strongly of garlic. Then dried rosemary. I usually add around ½ to ¾ of the small sized Masterfoods dried rosemary. Add enough until it is generously coating the top of the marinade. If you have fresh rosemary that's even better! Just chop it finely. Also, add a glug of extra virgin olive oil. Then comes whatever flavours you wish to impart.
 
Be fairly generous with these flavours, but don't overdo them, it's just a matter of experimenting. Fairly generous oregano is always good. So is onion powder, in a fairly generous amount. Be fairly generous with these flavours, but don't overdo them, it's just a matter of experimenting. Fairly generous oregano is always good. So is onion powder, in a fairly generous amount.
 
I also add a sploosh of Worcestershire sauce, 3 or 4 bay leaves. Some basil, parsley, chopped chives/spring onions, garam masala, chilli flakes, smoked paprika, Italian herbs, turmeric, salt, cracked black pepper and any other flavours that appeal to you. Basically, the marinade should smell strongly of garlic and rosemary and then hints of the other herbs and spices. You can taste the marinade before you add the raw meat if you wish. Also, keep stirring the marinade well so the flavours are equally distributed in the marinade. Leave the chicken/lamb to marinate for at least 3 or 4 hours - overnight is much better. Cover the meat marinade with cling film and refrigerate or put the lot into a ziplock bag. I also add a sploosh of Worcestershire sauce, 3 or 4 bay leaves. Some basil, parsley, chopped chives/spring onions, garam masala, chilli flakes, smoked paprika, Italian herbs, turmeric, salt, cracked black pepper and any other flavours that appeal to you. Basically, the marinade should smell strongly of garlic and rosemary and then hints of the other herbs and spices. You can taste the marinade before you add the raw meat if you wish. Also, keep stirring the marinade well so the flavours are equally distributed in the marinade. Leave the chicken/lamb to marinate for at least 3 or 4 hours - overnight is much better. Cover the meat marinade with cling film and refrigerate or put the lot into a ziplock bag.
 
Once marinated, strain the meat from the marinade. Allow to come to room temperature. Then put into a large roasting pan and cook at 180°C until the outsides of the meat are starting to brown up and go crunchy, but still moist and tender inside. And there you have it! Once marinated, strain the meat from the marinade. Allow to come to room temperature. Then put into a large roasting pan and cook at 180°C until the outsides of the meat are starting to brown up and go crunchy, but still moist and tender inside. And there you have it!
 
I also make my own garlic sauce: subheading: I also make my own garlic sauce:
I use Praise Coleslaw dressing, loads of crushed garlic, cracked black pepper and chopped parsley. It must be very garlicky as you only put a relatively thin smear of the sauce onto your pita bread. Believe me, people rave about my garlic sauce! When I hosted my son's 21st I served do it yourself yiroses with either chicken or lamb. Absolutely everybody came back for extra ones and pretty much everybody chose my homemade garlic sauce as opposed to the usual traditional tzatziki dressing that I also had on offer! I spent most of my time constantly mixing up more of my garlic sauce with people lined up waiting for it! I felt pretty damned pleased, I can tell you! lol I use Praise Coleslaw dressing, loads of crushed garlic, cracked black pepper and chopped parsley. It must be very garlicky as you only put a relatively thin smear of the sauce onto your pita bread. Believe me, people rave about my garlic sauce! When I hosted my son's 21st I served do it yourself yiroses with either chicken or lamb. Absolutely everybody came back for extra ones and pretty much everybody chose my homemade garlic sauce as opposed to the usual traditional tzatziki dressing that I also had on offer! I spent most of my time constantly mixing up more of my garlic sauce with people lined up waiting for it! I felt pretty damned pleased, I can tell you! lol
 
To finish, smear over the garlic sauce, add the cooked meat, finely sliced raw onion, lettuce and tomato slices. Roll up and enjoy! To finish, smear over the garlic sauce, add the cooked meat, finely sliced raw onion, lettuce and tomato slices. Roll up and enjoy!
 
Another hint, I actually wrap the rolled up yiros in alfoil, as that seems to hold them together better than paper wrap. Once the yiros has been made and wrapped firmly in the alfoil, just pop in the oven for around 5 minutes, just so the pita bread will soften slightly. To eat, just keep peeling off strips of the alfoil. That also traps in those yummy juices so that they don't drip all down your arms while eating it! Another hint, I actually wrap the rolled up yiros in alfoil, as that seems to hold them together better than paper wrap. Once the yiros has been made and wrapped firmly in the alfoil, just pop in the oven for around 5 minutes, just so the pita bread will soften slightly. To eat, just keep peeling off strips of the alfoil. That also traps in those yummy juices so that they don't drip all down your arms while eating it!
 
Make sure you buy the proper pita/souvlaki bread too, not just the Lebanese flatbreads or wraps. I always buy the Bazaar Yiros Breads - they're my favourite. Make sure you buy the proper pita/souvlaki bread too, not just the Lebanese flatbreads or wraps. I always buy the Bazaar Yiros Breads - they're my favourite.