Gyro Meatball Kebabs with Feta Tzatziki Sauce

The Gyro (pronounced yeero) might just be Greece’s most famous sandwich export. The meat for this pita wrap is typically lamb, though beef is frequently added. It is ground and formed into large cones that are cooked on vertical rotisseries. The meat is carved away in thin strips and put on flatbread with a yogurt tzatziki sauce, onions, and tomatoes. We love them. Unfortunately, they are not that accessible to the average home cook. Our solution is to use ground lamb, formed into meatballs and threaded onto a skewer. The grill gives it a touch of smoky flavor, and all you need do is pull off the cooked meatballs and place into a pita bread. Continued on next page.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• • 1 pound (455 g) ground lamb
  • ½ pound (225 g) ground beef, 90% lean
  • 4 to 5 mint leaves, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon paprika (not smoked)
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • Zest of 1 large lemon
  • 6 to 8 skewers

FETA TZATZIKI SAUCE:

• • 1 small cucumber, peeled and grated
  • ¾ cup (180 g) plain yogurt
  • ½ cup (75 g) crumbled feta cheese
  • Juice of ½ a lemon
  • ½ teaspoon onion powder
  • 1/8 teaspoon salt

FOR SERVING:

• • Pita bread
  • Sliced white onion
  • Sliced tomatoes

INSTRUCTIONS:

1. Combine both ground meats with the mint, garlic, oregano, Worcestershire sauce, salt, paprika, black pepper, onion powder, and lemon zest. Cover the bowl and place into the refrigerator for 1 to 2 hours.
2. While the meat is in the refrigerator, prepare the Feta Tzatziki Sauce. Peel and grate the cucumber on the large side of a box grater. Transfer to a piece of cheesecloth or a clean dish towel and wring out any excess liquid. Place into a bowl along with other ingredients for the sauce. Stir a few times to combine. Cover and place into the refrigerator until ready to use.
3. Preheat the grill for medium-high heat and direct grilling with the lid up. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
4. Form the mixture into 1½-inch (4 cm) meatballs. Thread 3 to 4 meatballs onto each skewer, leaving a small space between each meatball. Place on the hot grill. Do not turn until the lamb has well charred (not burnt) on the downward side. Once the meatballs have turned color all the way around, turn over and continue cooking to an internal temperature of 160°F (71°C).
5. Remove the kebabs from the grill and serve immediately. Remove the meatballs from the skewers and serve in a warmed pita bread with Feta Tzatziki Sauce, sliced white onion, and sliced tomatoes