Traditions

Greek Nite – Gyro Shannon Style- summer grillin’

College has been topic of conversation in the household with Our youngest son headed off to school in Tennessee in the fall, thought Id make the famous school staple – Gyro. We use to go to The Greeks in Blacksburg Virginia and get amazing falafel, baklava and of course the Gyro sandwich. My version is a lamb beef meatball I grill for a smokey flavor and serve on warm pita and homemade fresh tzatziki sauce.

Hope you enjoy. (Alexa – crank up the greek music/ lets get cooking! )

Pre- grill prep

Fresh Tzatziki Sauce

  • 2 cups plain greek yogurt
  • 1 large cucumber seeded
  • Fresh dill Tbl chopped
  • Tsp chopped garlic
  • 1/2 lemon juice
  • Dash garlic powder
  • S and pepper to taste

Strain yogurt 30 minutes in fine strainer, cheese cloth or paper towel to get excess water out.

Peel seed and mince 2/3 cucumber – place in small bowl with light sprinkle of kosher salt to pull excess moisture out. Allow to sit 30 minutes. Press/ squeeze out excess water and pat w paper towel. Mix all ingredients and set aside. .

For garnish Peel and chop remainder cucumber, finely mince half small onion, slice onion and tomato. Set aside.

Meatballs

  • 1 pound ground lamb
  • 1 pound ground sirloin
  • 1 large egg
  • 1/2 cup plain bread crumbs
  • 1/4 cup minced onion
  • 4 Tbs milk
  • tsp ginger
  • tsp garlic powder
  • tsp cumin
  • 1/2 Tbs cinnamon
  • tsp blk pepper/ salt
  • 1/2 tsp ground mustard
  • Tbs parsley
  • Tbs chopped cilantro
  • Packaged Naan bread

Soak breadcrumbs, onion in milk. Lightly mix in beaten egg and all seasonings.

(Yes I make my own bread crumbs) you can use ritz crackers but adjust the salt)

Combine meats then lightly blend in bread mixture. Use cookie scoop to form meat balls and lay out on wax paper. With wet fingers roll balls to make even.

I use our grill pizza grate on med heat- spray with no-stick and constantly turn to insure evenness. There are grill cages or meatball holders. you just dont want to fall thru. About 12-15 minute cook time. Lamb is fatty- so don’t let the grille flair up on you.

Foil meet balls when don on ypper rack and grill pita to warm thru right on the meaty grille.

Assemble outside table side.

Add greek olives or hummus for extra flavor. I-made lots of meatballs to toss in freezer for an easy meal.

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