Lacking lamb, but having a yen for gyros, I pressed a flatiron steak into service.  Cavender makes a Greek seasoning mix that is pretty good – the beef was heavily dosed with it and it did a good job.  We haven’t had a frost so there is plenty of mint for flavor and garnishing.  The Tzatziki sauce is the usual recipe with cucumber, garlic, olive oil, red wine vinegar, and a pinch of salt all mixed into Greek yogurt.  I can make a meal of just the pita and the sauce for a dip.