This was surprisingly declicious and while it did take a bit of time and effort, it was 100% worth it. Husband and kiddo approved! If you have the tie and energy and you feel up to the challenge, I highly recommend giving this one a try!
FOR THE GYRO MEAT:
1 pound ground lamb
2 tsp. salt
½ tsp. ground black pepper
2 tbsp. oregano leaves
½ yellow onion, cut into 1-inch chunks
1 clove garlic, sliced
5 slices of sliced bacon, cut into ½-inch pieces
FOR SERVING:
Pocketless pita bread
Tzaziki Sauce
Tomato, chopped
Yellow onion, sliced
FOR THE TZATZIKI SAUCE:
1 medium cucumber, peeled, seeds removed, cut into large chunks
1½ tsp. salt (used for draining the cucumber)
1½ c. plain yogurt
1 garlic clove, diced finely
4½ tsp. lemon juice
1½ tsp. chopped fresh dill
GYRO DIRECTIONS:
Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. (I did this in two batches, as I couldn't fit all of the sliced meat on one baking sheet.) Be sure to keep an eye on it, as the broiler works quickly!
Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.
TZAZIKI DIRECTIONS:
Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.
Combine the finely chopped cucumber with the yogurt, garlic, lemon juice and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.
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