|
|
|
-- GYROS --
|
|
1
|
|
egg, lightly beaten
|
|
6
|
|
garlic cloves, minced
|
|
3
|
Tbsp
|
dried oregano
|
|
1 -1 1/2
|
tsp
|
kosher salt
|
|
1
|
tsp
|
pepper
|
|
1
|
pound
|
ground lamb
|
|
1
|
pound
|
ground beef
|
|
|
|
.
|
|
|
|
.
|
|
|
|
.
|
|
|
|
.
|
|
|
|
.
|
|
|
|
.
|
|
|
|
|
.
|
|
|
|
.
|
|
|
|
-- TSATZIKI SAUCE --
|
|
1
|
cup
|
(8 oz) plain yogurt
|
|
1
|
|
cucumber (medium), peeled, seeded & chopped
|
|
2
|
Tbsp
|
lemon juice
|
|
2
|
|
garlic cloves, minced
|
|
1/2
|
tsp
|
salt
|
|
1/4
|
tsp
|
pepper
|
|
8
|
|
whole gyro-style pitas (6 inches)
|
|
3
|
Tbsp
|
olive oil, divided
|
|
16
|
slices
|
tomato
|
|
8
|
slices
|
sweet onion, halved
|
|
|
|
1
|
In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture. Mix well.
|
|
2
|
Pat into an ungreased 9x5x3" loaf pan. Bake, uncovered at 350° for 60-70 minutes or until no pink remains and a meat thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
|
|
3
|
For sauce, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
|
|
4
|
Brush pita breads with 1 tablespoon oil. Heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp.
|
|
5
|
On each pita bread, layer tomato, onion and meat loaf slices. Top with some tzatziki sauce. Carefully fold pitas in half. Server with remaining sauce.
|
|
