One of my favorite foods that is quick and cheap is a Greek gyro. For this dish I used a recipe created by Alton Brown for the gyro meat, since I had no idea how to even begin making it. The key to this recipe is that you don’t need the rotisserie that is traditionally used and can still achieve a very similar taste. I also used Naan bread instead of Pita, because I like the taste and consistency better.

Ingredients for Gyro:

1 medium onion, finely chopped or shredded
2 lbs. ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Naan bread

Ingredients for Tzatziki Sauce:

16 oz. plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

For tzatziki sauce, place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Process the onion in a food processor for 20 and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Continue reading »