Lamb Gyro

6 servings

FOR THE GYRO MEAT:

¼ cup                     Breadcrumbs

1 tablespoon           Water

1 pound                  Ground lamb

¼ cup                     Red onion, diced

2 cloves                  Garlic, minced

2 tablespoons         Cuisinart Ultimate Pizza Seasoning

1 ½ teaspoon          Ground cumin

2 teaspoons            Lemon juice

FOR THE GYRO:

2                            Large vine-ripe tomatoes  

1                            Head butter lettuce

1                            Small white onion

6                            Pita or flatbread

¼ cup                     Tzatziki

FOR THE GYRO MEAT:

1. Add all ingredients in a large bowl and mix thoroughly
2. Form meat mix into 2-inch balls
3. Roll ball between hands to form logs
4. Flatten logs into ½-inch plank shaped patties
5. Refrigerate for 1-2 hours
6. Pre-heat grill on HIGH for 5 minutes
7. Grill Gyro patties over Medium-High heat for approximately 5 minutes per side

FOR THE GYRO:

1. Hull tomatoes and cut into six wedges per tomato
2. Remove lettuce stem and tear or cut lettuce into 1-inch threads
3. Remove peel, halve onion, and slice julienne
4. Grill pita or flatbread for approximately 1 minute per side
5. Spread tzatziki in center of pita
6. Lay two gyro patties on top of tzatziki
7. Top with onion, tomatoes, and lettuce
8. Fold pita in half and serve. You can wrap bottom in foil to prevent dripping and hold sandwich together.