Greek Lamb Gyros

Traditionally Gyro’s use a flavorful ground lamb mixture. This recipe is equally delicious using leftover lamb from a previously roasted lamb dinner.

1 -2 lbs sliced lamb
3 Tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ Tbsp dried oregano
1 tsp minced garlic
1 onion sliced in thin wedges
Feta cheese crumbles (optional)
2 tomatoes thinly sliced or wedged
1 sweet onion thinly sliced
Lettuce leaves
Tzatziki sauce (recipe follows)
Pita bread, warmed

In heavy skillet heat oil till hot add in onions and sauté till golden add garlic and oregano. Add in lamb meat and pepper and salt. Cook till heated through, set-aside.

In warmed pita bread add a generous amount of meat mixture top with sliced of onion and tomato and a generous spoonful of Tzatziki sauce and crumbled feta cheese and lettuce. Serve

Tzatziki sauce:
1 large cucumber, peeled, seeded and grated
2 tsp salt
1 ½ c plain Greek yogurt
1 tsp minced garlic
1 Tbsp lemon juice
1 Tbsp chopped fresh dill

In a colander or sieve, line with 2 layers of heavy-duty paper towel or cheesecloth. Pour in yogurt and set aside in refrigerator for a few hours to drain.

Combine grated cucumber with salt and place in a colander set over a bowl, set aside for a few hours in refrigerator.

When yogurt is thick remove from colander and carefully remove paper towel or cheesecloth. Pour thickened yogurt in a bowl and mix in garlic, lemon juice and dill, stir to combine. Adjust seasoning to your taste.
Squeeze out excess liquid from cucumbers and add to yogurt mixture, stir to combine and set aside in refrigerator for a few hours to blend in flavours.