Recipe: Gyros with Tzatziki

 For the Gyro Meatloaf

•  1 large onion, chopped
• 1 pound ground lamb
• 1 pound ground beef
• 3 cloves garlic, minced
• 2 tablespoons Liokareas Dried Oregano
• 1 tablespoon ground rosemary
• 2 teaspoons Liokareas Sea Salt
• freshly ground pepper

Preheat oven to 325

 In the bowl of a food processor, process onion until very finely minced. Squeeze dry in a tea towel. Return onion to food processor and add remaining ingredients. Process until the mixture forms a paste. Place mixture in a loaf pan, and place loaf pan in a water bath in oven. Bake for 60-75 minutes or until mixture reaches 165 degrees. Drain fat and let meat sit for ten minutes before slicing. Slice thinly.

 For the Tzatziki

•  2 cups full fat Greek yogurt
• 1/2 cup full fat sour cream
• 1 tablespoon Liokareas Lemon olive oil or Liokareas Early Harvest Extra Virgin Olive Oil
• 1 tablespoon Liokareas Red Wine Vinegar
• One lemon juiced
• Two small cloves minced garlic
• 2 tablespoons fresh dill
• 1 cucumber, peeled, seeded, and grated on the medium or large side of box grater, and then squeezed completely dry
• Salt and pepper to taste

 To make: Combine in a food processor everything through the dill. Blend for a few seconds. Add cucumber and pulse a few times. I really like to taste the cucumber, so I do not blend too much or else it becomes watery. Add salt and pepper to taste. Best made at least a few hours ahead or the night before using.

  To assemble Gyros

•  Fresh flat bread style pita
• Liokareas Early Harvest Extra Virgin Olive Oil
• Red Onion
• Lettuce
• Tomato
• Tzatziki

Brush pita with Liokareas Organic Extra Virgin Olive Oil and grill until warm and slightly toasty. Place gyro meat, toppings, and tzatziki sauce on pit and fold in the sides. Enjoy!