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. It was a major culinary event in my life, and I immediately ordered a second one. (Larger image.) Makes 4.
Sign up for the Cooking for Two newsletter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- Meat Mixture:
- 1 lb. ground lamb (or beef)
- 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
- 4 rounds of flat bread or pita.
- tomato; sliced
- Tzatziki Sauce
1. Thoroughly combine all ingredients in a bowl.
2. Divide into four equal portions and shape into oblong patties about 3" wide, 6" long, 1/2" thick. Refrigerate for an hour.
3. Grill patties over a hot fire for 3 - 4 minutes per side.
4. 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 together while you eat it.
Readers Respond: Name that sandwich...
Sandwiches, in their various forms, are popular around the world whether it's a Gyro in Greece, a Muffaletta in New Orleans, or a Bahn Mi in Vietnam. What's your favorite sandwich and where's it from? Click here to share your favorite.