National Gyro Day

1 C 5% fat Greek Yogurt
½ Seedless Cucumber – grated
½ t Salt + ¼ t Salt
2 T finely chopped Herbs of choice (parsley, mint, dill, cilantro, or combination)
1 T Lemon Juice
1 clove Garlic – finely minced

Preheat oven to 375F.
Place all ingredients for gyro meat in a stand mixer bowl, mix with paddle attachment on medium-low speed for 1 minute or until completely mixed.
Place a sheet of parchment paper on work surface and add meat mixture on top, then place a second piece of parchment paper on the meat mixture.
Using a rolling pin, spread the mixture into an even of a layer as possible, 1/8 – 1/4 inch thick. Try to keep the mixture contained within the parchment paper.
Roll the mixture into a scroll against the length of the paper and place on a sheet pan.
Place the pan in the preheated oven and cook for 25-30 minutes or until the meat registers 160F in the center on a meat thermometer.
Allow the meat to rest for 10 minutes.
While the meat is resting, mix ¼ t salt to the grated cucumbers in a bowl, then place in a fine mesh strainer over a bowl and allow to sit for 5 minutes.
Combine remaining tzatziki ingredients in a bowl and mix.
Using your hand, squeeze as much moisture as possible out of the grated cucumbers, then add to the bowl with the rest of the mixture and mix until fully incorporated.
Place the pita bread on a tray in the still hot oven, 2-3 minutes.
Unwrap the gyro meat and transfer to a cutting board and slice into 1 in. x 3 in. strips
Place the gyro meat on the warm pita and top with the tzatziki, onions, and tomatoes as desired and enjoy.