Gyros and Tzatziki

Adapted by Jeanne and Kathy from http://www.recipelink.com/mf/31/12316
by Karen Mintzias (16 servings)
and from http://appetizer.allrecipes.com/az/Tztziki.asp

Kathy and I did a test run on this recipe...and with the help of our taste tester Henry...these are our recommendations:

Use all lamb!!! It tastes better.
Do not use ground meat..use sliced meat instead!!
If you're on a budget...beef still tastes good...but really...lamb is the way to go!!
Use the pitas for Gyros...do not use the pocket pitas!!!
The best way to heat up the pita is to nuke them (Microwave!)

GYRO (revised recipe by Jeanne and Kathy)

1 1/4 lb Lean ground or sliced beef
1 1/4 lb Lean ground or sliced lamb
1/4 c Oregano
1 1/2 tb Onion powder
1 tb Garlic powder
3/4 tb Ground pepper (or more)
1 tsp Thyme
3/4 tsp Salt

TZATZIKI (YOGURT SAUCE):
1 c Plain yogurt
1/4 c Finely chopped cucumber
1/4 c Finely chopped onion
1-2 cloves, minced
2 tsp Olive oil
Salt & white pepper

For extra yogurt sauce:
4 cups (32 ounces)plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced
1/4 cup extra virgin olive oil
salt and white pepper to taste


8 large Pita breads for Gyros
Thinly sliced onion rings
Sliced Tomato
Lettuce

For gyro meat: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired.

For yogurt sauce: Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night. Drain as much excess liquid from the cucumber and garlic as possible.
After draining the yogurt and cucumber, combine first 5 ingredients in small bowl. Add salt and pepper to taste.

To assemble sandwich, place meat on top of each pita half and top with yogurt sauce and onion slices. Add sliced tomato and lettuce

Enjoy!!