Any good Gyro or other Greek recipes out there?

[papau]

A web site called recipezaar has the following - all of which is close to my own cooking. Matcom appears to be having Souvlakia tonight! - but is calling it a Gyro!

Souvlakia - Grilled Lamb on Skewers - but in pita



(Now I also like Papoutsakia - lamb, eggplant, tomatoes, onion and garlic topped with a yogurt and fetta sauce and baked in the eggplant skins).


But a Gyro is a minced meat (not ground - but ground meat is close enough to the same flavor).


Gyro Meat served with cucumber yogurt sauce (tzatziki sauce)
1 lb 50%/50% lean ground lamb w/ lean ground beef (many non-traditionalist just use lamb, I did have a Greek butcher so it was pre-made!))
2 cloves garlic (crushed) (or 6 cloves if your taste is like mine)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper

Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
Broil 8-10 minutes until no longer pink (or oven bake at 300 for about 6 minutes each side)
Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce(tzatziki sauce).

also said to be "fun" with feta (roll sliced feta into the center of each "burger" and broil or fry on a grill pan), or plain with a little horseradish sauce(! - but not for my taste buds!)

Variations (not mine) include with 1/4 lb pork and 3/4 lb beef

Also adding 2 TBSP finely chopped fresh basil makes some folks day!

tzatziki sauce sorta ala Matcom (meaning he adds a teaspoon or more of cumin)?

Ingredients:
3 cups plain yogurt
5 large cucumbers -- peeled, seeded, and grated
3 cloves garlic -- minced fine
salt and (white looks better than black in this white sauce)pepper -- to taste
pinch cumin
1 tablespoon olive oil
1 tablespoon paprika
12 large Kalamata olives -- pitted

Directions:

Drain yogurt in a sieve, lined with cheese cloth, for 3 hours. Place grated cucumber in a colander, sprinkle with salt and let drain for 30 minutes. Place cucumbers in a cheese cloth and squeeze out remaining water. In a mixer bowl combine yogurt, cucumbers, garlic, cumin, salt, pepper and olive oil and mix well. Refrigerate and chill for 1 hour.

Place tzatziki in a serving dish, drizzle on some olive oil, sprinkle on paprika and decorate with olives and/or mint.

==============================================================
These are on the net as ways to make it - but I have not tried them

1. Ingredients:
2 small cucumbers
salt, to taste
1-1/4 cups yogurt, plain
2 tablespoons olive oil
1 tablespoon lemon juice
white pepper, to taste
3 garlic cloves, or more
1/4 cup fresh mint leaves

Instructions:
Use fresh mint leaves, shredded, 2 tablespoons dried mint, crushed or 1/4 cup coarsely chopped flat-leaf parsley. Use more or less garlic, minced, to your preference. Peel, seed and dice cucumbers. Sprinkle with salt and set aside to drain. Combine yogurt, olive oil, fresh lemon juice, pepper and garlic in large bowl. Cover and refrigerate. Just before serving, beat yogurt sauce with wooden spoon until smooth. Have fresh mint torn into small pieces. Dry cucumber by gently squeezing between paper towels. Combine cucumbers with mint leaves and yogurt mixture. Add salt and pepper to taste. Use with Gyros of all kinds. Can also be used as dippers with pita bread cut into wedges and baked for few minutes until crisp.
====================================================

2. another variation:
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

DIRECTIONS:
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor
===================================================

3. Emeril Lagasse's cajun/Creole variation
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
Serve as a dip.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme