The final Easter dinner recycling recipe! The cheat here is that I already have the gyro meat -- the lamb I picked up at a Middle Eastern restaurant for Easter was the meat they use for their gyros. It was delicious, but I have no idea how to reproduce it. I would suggest picking up the meat from a restaurant, as the process they use cannot be duplicated at home. I also got some pita bread from them, so I figured all I need for gyros is a tomato and tzatziki sauce.
Tzatziki Sauce
2 8-ounce containers plain yogurt (or low-fat)
2 cucumbers, peeled, seeded, and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon fresh chopped dill
3 cloves garlic, peeled
Drain the yogurt in cheesecloth over a bowl in the refrigerator for several hours. When ready to use give the cheesecloth a final squeeze to remove more liquid.
Salt and drain the cucumbers on paper towel for about an hour. When ready to use wipe off any remaining moisture.
In a food processor or blender combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic. Process until well combined. Transfer to a separate dish, cover, and refrigerate for at least one hour.
Gyros
Gyro meat
Pita bread
Tomato, sliced lengthwise
Tzaziki sauce
In a large skillet, heat enough olive oil to coat the surface of the pan. Add gyro meat and allow to warm,, tossing every few moments to heat evenly.
Warm the pita bread in the microwave, then slice in half. Stuff each half with gyro meat, tomato slices, and tzatziki sauce.
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