Some 30 years ago I stepped into a taverna in Athens, Greece and was captivated by a vertical spit of meat rotating slowly in front of a multiple-level charcoal brasier. I watched as the fellow behind the counter sliced off pieces of meat, piled it on a round of flat bread, then slathered it with some kind of sauce, some tomato, chopped onion, and rolled it up. This I had to try, and so I had my first gyro along with a tumbler of retsina (the resin-flavored Greek wine). It was a major culinary event in my life, and I immediately ordered a second one. (Larger image.) Makes 4.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- *** Meat Mixture ***
- 1 lb. ground lamb
- 1/4 cup minced red onion
- 2 cloves garlic, minced
- 2 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. cumin
- 1/4 tsp. nutmeg
- 1 tsp. dried oregano
- 2 tsp. fresh lemon juice
- *** Tzatziki ***
- 1 cup Greek-style yogurt (or regular yogurt, see below)
- 2 cloves garlic, crushed
- 1 8-inch cucumber, peeled, seeded, and finely chopped
- 1/2 tsp. salt
- 1 tsp. lemon juice
- *** Sandwich ***
- 4 rounds of flat bread or pita.
- lettuce
- tomato, chopped
Preparation:
Tzatziki
1. If you can't find Greek yogurt, use ordinary yogurt but remove excess liquid from it by dumping it in a sieve lined with cheesecloth and letting it drain over a bowl for 4 hours.
2. Add remaining tzatziki ingredients, mix, and chill for an hour or so.
Meat mixture
3. Thoroughly combine all ingredients in a bowl.
4. Divide into four equal portions and shape into oblong patties about 3" wide, 6" long, 1/2" thick. Refrigerate for an hour.
Sandwich
5. Grill patties over a hot fire for 3 - 4 minutes per side.
6. Spread tzatziki sauce down the center of a flat bread round, add a lettuce leaf, add some diced tomato. Add the patty, fold the bread over the lamb, and enjoy.
Note: wrapping in foil helps hold things togetherwhile you eat it.
