Mini Gyros

Mini Gyros

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

2 hourss

Yields

12

Directions

  1. Process the onion in a food processor for 10 to 15 seconds and turn into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice
  2. Add onion, lamb or beef, garlic, marjoram, rosemary, salt, and pepper to a food processor. Blend 1 min until a fine paste forms, scraping sides as needed. Transfer to a pan and cook over medium-high heat until browned and no longer pink.
  3. Slice or crumble and serve on one half of an English Muffin. Fold over and secure with a wooden pick
  4. Top with tzatziki sauce (see below), chopped onion, tomatoes and feta cheese
  5. For Tzatziki Sauce: place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator
  6. Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid
  7. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint
  8. Serve as a sauce for gyros

Ingredients

  • 1 onion, finely chopped or shredded
  • 2 lbs ground lamb or beef
  • 1 tbsp finely minced garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried ground rosemary
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 16 oz plain yogurt
  • 1 cucumber, peeled, seeded and finely chopped
  • pinch kosher salt
  • 4 garlic cloves, minced
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 6 mint leaves, finely minced
  • 6 English muffins, lightly toasted
  • as desired feta cheese
  • 1 chopped tomato