Gyro
Ingredients
* 1/2 onion, cut into chunks * 1 pound ground lamb * 1 pound ground beef * 1 tablespoon minced garlic * 1 teaspoon dried oregano * 1 teaspoon ground cumin * 1 teaspoon dried marjoram * 1 teaspoon ground dried rosemary * 1 teaspoon ground dried thyme * 1 teaspoon ground black pepper * 1/4 teaspoon sea salt
Directions
1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. 4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

GYRO CUCUMBER SAUCE
Greek Tzatziki Yogurt Sauce for Gyro - Yee roh,
Ji roh, Jee roh, Gi roh.

Ingredients
8 oz. plain yogurt (not low-fat)
1 or 2 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 teaspoon dill weed powder
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon
1 tablespoon extra virgin olive oil

Method
Cut-up cucumber and place in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped. (Yes you can hand chop it if you wish) Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 teaspoon dill weed, 1 tablespoon olive oil. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix. Cover bowl and immediately place in refrigerator and let set undisturbed overnight allowing the ingredients to blend, Sauce will re-thicken (keep chilled when not in use.)
Makes about 2 cups