Recipe: Lemon Skunk-Infused Gyros

There is nothing else quite like authentic Greek cuisine made at home. These mediterranean flavors pair wonderfully with the pungent citrus and lemon flavors of Lemon Skunk.

There is nothing else quite like authentic Greek cuisine made at home. These mediterranean flavors pair wonderfully with the pungent citrus and lemon flavors of Lemon Skunk.

This dish is sure to delight anyone looking for an exotic yet fully comforting meal. Lemon Skunk Gyros are also a great culinary adventure to undertake that will build your confidence as a cook and surely impress any dinner guests. Pair with a bubbly citrus drink to create a memorable meal.

Mise en place:

• 4 pita pockets

• 1 cup small diced lamb

• 1/2 cup feta cheese

• 1/2 cup tzatziki sauce

• 1/4 cup greek olives

• 12 fresh mint leaves

• 6 thick cucumber slices

• 4 grams ground Lemon Skunk

• 2 thick slices of sweet white onion

• 4 tablespoons olive oil

• 2 tablespoons orange oil extract

• 2 tablespoons lemon oil extract

• 1 tablespoon allspice

• 1 tablespoon crushed black pepper

• 1 tablespoon sea salt

• sea salt and extra olive oil to season the pita bread

• 1/8th of a gram of Lemon Skunk kief 


Step 1: In a bowl, combine 1 tablespoon olive oil, 2 tablespoons orange oil extract, 2 tablespoons lemon oil extract, diced lamb, 1 tablespoon allspice, 1 tablespoon crushed black pepper and 1 tablespoon sea salt. Cover, chill and let marinate for 1 hour prior to cooking.

Step 2: While your meat is marinating you can prepare your medicated sauce for the pita. Decarb the kief by placing it on a sheet tray at 220 degrees for 25 minutes.

Step 3: Once the kief is cool combine it into the 1/2 cup tzatziki sauce. Take the four pita pockets and instead of cutting down the middle to make 2 halves, cut 1/4 of the way down from the top to produce a giant pita pocket. Divide your sauce evenly to spread into the four giant pita pockets. Slice the two thick slices of white onion even more and fill the pita pockets with it. Place 2 thick slices of cucumber and sprinkle greek olives into each pocket.

Step 4: Now it is time to cook the meat. Cook your lamb on medium high for about 5-7 minutes or until medium rare. Take the meat and divide into the four pita pockets. Sprinkle feta cheese into each one and finish the inside with 2 mint leaves each.

Step 5: The final step is to turn on the broiler and get your pita pockets toasted. Rub some olive oil on each side of the pita and sprinkle some coarse sea salt on the outside. Arrange your gyros on a lightly oiled dark pan and broil for 5-7 minutes or until slightly brown. Pull from the oven and enjoy!

Strain Substitution:

I would recommend any strain whose terpenes match the citrus and skunk flavor profiles of the Lemon Skunk. Lemon Super Haze, Lemon Drop, and Lemon Haze would be great strains to choose from. Be creative, follow your nose/taste buds, and have fun with it.


If Lemon Skunk’s kief THC content tests around fifty percent, then fifty percent of 1,000mg would be 500mg per gram. Substitute the number of your THC percentage and do the math to figure out your desired dosage per Gyro.

TELL US, do you ever cook with kief?

Jessica Catalano is a professional cannabis chef, writer, cannabis food blogger, author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, a medical cannabis patient herself, and the pioneer of strain specific cannabis cuisine for flavor. She is a medical cannabis and cannabis lifestyle advocate who lives in Summit County, Colorado that has combined her two loves of food and cannabis into stylish medicated strain specific dishes for MMJ patients.

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