Lamb and Beef Gyros

Ingredients

• 1 whole Medium Onion
• 1 pound Ground Lamb
• 1 pound Ground Beef, 80% Lean
• 2 teaspoons Oregano
• 2 teaspoons Marjoram
• 2 teaspoons Kosher Salt
• ½ teaspoons Ground Black Pepper
• 4 cloves Garlic
• Pita Bread
• Onions, For Garnish
• Tomatoes, For Garnish

Preparation Instructions

Preheat oven to 350 degrees.

Chop the onion and put into a food processor. Blend in the food processor for 30 seconds, pausing to scrape down the sides. Pour pureed onion onto a dishcloth or paper towel. Squeeze out the onion juice and discard (or reserve for later use). Return the drained pureed onion to a bowl and add remaining ingredients. Blend until well combined.

Press meat mixture into a loaf pan and bake at 350 degrees for an hour. Remove from oven and set pan on a wire rack. Cover the top of the meatloaf with foil and weight the foil down with heavy cans or a brick. Let rest and cool for 30-45 minutes.

When cool, slice the meatloaf into very thin slices. In a skillet set on medium high, heat 1 tablespoon of vegetable oil. Brown several strips of meat, approximately 2 minutes per side. Let meat drain on a plate covered with a paper towel. Add more meat strips to the pan (no need to add more oil) and finish browning meat in batches.

Serve wrapped in a pita with Tzatziki sauce, onions and tomatoes. For my Tzatziki sauce recipe, search Tasty Kitchen for “Tzatziki Sauce”.