1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
How to make it
Directions for the Gyro's:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a kitchen towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. [Photo24932]
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long [Photo24934]. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight, tie the ends with a bread twisty-tie or tape close with butcher tape. Store in the refrigerator for at least 2 hours or better overnight, to allow the mixture to firm up and the seasonings to settle and meld into the mixture.
Preheat the grill to high, place the meat onto the rotisserie skewer [Photo24935]. Place a piece of heavy duty aluminum foil folded into a tray directly under the meat to catch any drippings [Photo24931]. Cook on high for 20 minutes. Decrease the heat to medium and continue to cook for another 30 to 40 minutes or until the internal temperature of the meat reaches 165 degrees F. Remove from the heat and allow continuing to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees [Photo24933]. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese It might be hard to wait for dinner [Photo24936].
I should also mention you can grill this with out using a spit or you can even bake it in the oven like a meatloaf I love the smokey roasted taste of the BBQ effect
Directions for the Tzatziki Sauce
Place the yogurt in a double fine cheese cloth suspended over a non-metallic bowl, allow to drain for 2 hours in the refrigerator.
Place the chopped cucumber in a colander to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros, store in the refrigerator in an airtight container for up to a week. [Photo24937]