Grilled Gyro Kebabs with Tzatziki

Growing up, gyros were one of my favorite meals with special memories attached. Anytime my family would come up to visit, we would inevitably end up at The U&I lounge, sharing fresh pita & gyro dinners. When my mom and I would go on girls only shopping trips, we always dined at the coney island in the food court and split gyro & fries. However, I have only attempted recreating them myself one time, and realized what a pain in the rear they were to make. This is my quick & easy summertime take on classic gyro flavor.

For Kebabs:

~1 lb ground lamb

1 shallot

2 cloves garlic

1 tbsp rosemary

1 tbsp oregano

2 tsp sea salt

2 tsp black pepper

1 tsp thym

1/2 tsp cumin

1. Mince shallots & garlic. If you are using dried whole rosemary, add in to onion mix when mincing- the oils will stick to the rosemary and make them much easier to chop up. Combine all ingredients in a bowl- mix gently using two forks. Hands mash the meat too easily!

For Tzatziki:

1 cup plain nonfat yogurt (if you can find greek, please use this. Tubs of plain greek yogurt are as easy to find as palm trees are in northern michigan?.)

1 small or 1/2 large cucumber

Small handful fresh dill

2 large cloves garlic

2 tbsp fresh lemon juice

salt & pepper to taste.

1. Peel & seed cucumber. Grate into bowl lined with papertowel & sprinkle with salt. Let sit until most moisture has drained out.

2. Add in yogurt & dill; grate in garlic. Season to taste. Let sit 30 min- 2 hours.

Preheat your grill to medium.

Using hands, form lamb mix into tightly packed, meatball like shapes. Skewer, brush lightly with olive oil. Grill 3-5 minutes. Flip, and grill an additional 5 minutes (depending on how thick your ?balls are!).

Serve in warm pita with tzatziki. I had mine with grilled mushrooms & onions and some green beans seasoned with lemon & oregano. Opa!