The mint is starting to come back. I doubt we can eat enough gyros to eradicate it during the normal course. It’s wildly invasive and this patch has been sprouting anew for years now after more than a few attempt to kill it off. I suppose we can live with it.
The gyro meat and tzatziki sauce are both from Alton Brown’s recipe. I sliced the loaf thin and broiled it a bit in the toaster oven this time, I usually brown it in a saute pan in a little olive oil. The resulting brown crust adds to the flavor and is worth the extra time.
I see a lot of recipes for gyros that call for shredded lettuce and I’ve seen some served with French fries right in there but the first gyros I ever ate had only the meat, the sauce, and the tomatoes and onions rolled into a warm pita so that is how I do them.
We found some ground lamb the other day in the huge market in the neighboring town. We get over there once a week but don’t stop in for the groceries too often. When we do stop in, I try to make a quick survey of the goodies they stock. Usually a better selection of cheeses there, and I’ve grown fond of their antipasto bar.
I usually go with Alton Brown’s recipe for the gyro meat but looked for something different this time, not that this recipe is all that much a a change. It worked well. I didn’t use any ground beef with the lamb for mine, and added some ground coriander as per a suggestion in the comments to the recipe. The tzatziki sauce was the usual, cucumbers, garlic,yogurt, chopped fresh mint, a splash of red wine vinegar, a bit of olive oil, salt, and the juice of half a lemon. Be sure to drain the yogurt, and squeeze the water from the cukes. Greek yogurt is better than regular but it still has plenty of extra water. The tzatziki wants a little time to come together but you can eat it freshly made without a significant taste penalty
We needed to finish out the ground lamb we had thawed so gyros were in order. I looked for suggestions for a side and saw mentions of a Greek salad in several places. A search for “Greek salad” turned up one from Rachael Ray. It turned out rather well, I think.