GyRO & TzAtZiKi

GYRO MEAT

1 medium onion, finely chopped or shredded

2 lb. ground lamb

1 T finely minced garlic

1 T dried marjoram

1 T ground rosemary

2 t kosher salt

½ t black pepper

Process onion in food processor, turn out on tea towel. Squeeze until most of moisture is removed.

Put onion back in food processor, add lamb and spices and process until fine paste is made.

Preheat oven to 325.

Place mixture in loaf pan, pressing into all corners. Place loaf pan in water bath and bake for 60-75 minutes or until meat reaches 165-170 degrees. Remove from oven, drain off fat and place on cooling rack. Place a brick wrapped in foil directly on the surface of the meat and allow to sit for 15-20 minutes, until temp reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomato and feta cheese.

TZATZIKI SAUCE

16 oz plain yogurt

1 medium cucumber, peeled, seeded and finely chopped

Pinch of kosher salt

4 cloves garlic, finely minced

1 T olive oil

2 t red wine vinegar

5-6 mint leaves, finely minced

Place yogurt in moist tea towel in strainer over a bowl for 2 hours up to overnight.

Place chopped cucumber in tea towel and squeeze to remove as much liquid as possible.

Combine drained yogurt, cucumber, salt, garlic, olive oil, vinegar and mint. Serve with pita chips or gyros.