Gyros with Tzatziki Sauce

While discussing dinner plans with my parents, my mother mentioned that she had never had an authentic Greek gyro. Incredulous, I decided then and there that gyros are what we MUST have. It is a meal not to be missed, but be sure to start the gyro meat and tzatziki sauce (if using) the day before.

Gyros (pronounced yee-rohs) are a Greek sandwich specialty. A properly made Greek gyro is made with meat cut off a big cylinder of well-seasoned lamb or lamb and beef. The meat cooks on a slowly rotating vertical skewer named a gyro, due to the skewer resembling the circular spinning motion of a gyroscope.

Slices of meat are made when the sandwich is ordered (never ahead of time) and the traditional pita bread served with the meat is heated on a griddle or grill. The meat is placed on the pita topped with sauce, and usually garnished with tomato, onion and occasionally, lettuce.

I served mine with tzatziki sauce. Garnishes included lettuce, tomato and onion.

1 pound hamburger
1 pound finely ground lamb
3/4 cup onion, minced very fine (or blend in food processor)
1 T minced garlic
1 1/2 teaspoons oregano
1 teaspoon salt
1 teaspoon marjoram
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon black pepper

Remove any excess liquid from onions, if necessary. Mix all ingredients from onion thru black pepper. Mix beef and lamb. Add mixture to meat; blend using your hands.

Process meat mixture in a food processor for about 1 minute, thin with a few drops of water if needed. Shape into a compressed oval shape loaf then refrigerate overnight.

Preheat oven to 350F.

Press meat into a loaf pan, pressing mixture flat. Bake loaf for 50-60 minutes or til somewhat dry. Let set and cool to just warm before slicing thin. To brown slices, pan fry in a large frying pan on medium heat with a small amount of extra virgin olive oil, if desired.

Serve in a warm pita with tzatziki.

Tzatziki Sauce
1 cup plain yogurt
2 tablespoons minced cucumber
1 T olive oil
1 t lemon juice (or to your taste)
1 teaspoon crushed dried mint (optional)
1 clove garlic, minced

In a blender, blend everything on high for a few minutes. Taste and adjust seasonings to your personal preference. Place into a container which can be tightly covered, and refrigerate overnight.