gyro

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Tzatziki

This Greek yoghurt cucumber sauce goes great as a dipping sauce for meats and vegetables, as well as being a required part of a gyro, which is how I usually use it. You can buy some at the store, but it's never as good as homemade, especially if you use some real quality ingredients, like local whole milk yoghurt. I use a local farm's yoghurt, and strain it myself using a permanent coffee filter (most grocery stores carry them) and I save the whey for other uses. A food processor makes the entire process very easy, but chopping the ingredients by hand, and mixing them in a bowl isn't that much work either.

Gyro meat

While traditionally, gyro meat is cooked as a large meatloaf on a vertical rotisserie, few home cooks have that option available to them. This recipe allows you to make a 1 inch thick meatloaf that you then thinly slice and reheat to add to your homemade gyros. It isn't quite like the commercial version, but in many ways it's a whole lot better.

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