GYRO INGREDIENTS
½ Medium Onion Chopped
1 LB Ground Lamb
1 Tablespoon Minced Garlic
½ Tablespoon Marjoram
½ Tablespoon Rosemary
1 Teaspoon Himalayan Salt
¼ Teaspoon Cracked Pepper
TZATZIKI SAUCE
1 English Cucumber
1 Cup Full-fat Almond or Greek Yogurt
2 Teaspoons Minced Garlic
1 Tablespoon Lemon Juice
1 Teaspoon Dill
½ Teaspoon Parsley
¼ Teaspoon Himalayan Salt
¼ Teaspoon Pepper
1 Tablespoon Red Onion Diced
SUGGESTED TOPPINGS
Leaf Lettuce
Red Onion
Grape Tomatoes
Cucumber
ASSEMBLY
1. In a food processor, add cucumber and pulse until finely chopped. Set aside.
2. In a food processor add yogurt, garlic, lemon juice, dill, parsley, salt, pepper and onion. Pulse until smooth and add to a medium sized mixing bowl.
3. Add cucumber to sauce and mix well. Refrigerate until ready to serve.
4. Add onion to a food processor. Process until smooth.
5. Drain extra liquid from the onions.
6. Put onion back in food processor, and add lamb, garlic, marjoram, rosemary, salt, and pepper. Process until smooth.
7. Depending on the food processor size, you might want to process meat in batches.
8. Place meat evenly in a glass meatloaf pan.
9. Bake at 325° F for 80 minutes.
Let cool for 30 minutes.
10. Slice and serve on leaf lettuce with tzatziki sauce, tomatoes, red onion, and cucumbers.