The Gyro we deserve

I absolutely love Gyros. I remember the first time I had one as a young man, my dad had taken me somewhere, I forget where, and we stopped off at this little corner market. Nothing impressive from the front, just an average corner market. However, when I walked inside the smell of the meat and herbs hit me like a brick full of love and hunger. Then my eyes fell upon this huge cone of meat slowly turning, juices running down, and a man standing there just gently shaving off strips. I was in love.

I stood entranced as this man made one after the other, as I waited my turn in line. Finally, it was my turn, and I watched that man in the white apron build this ‘Gyro’, which I called by the wrong name, thanks Oklahoma. Anyways, back to the build. Sauce, meat, fresh tomatoes, cucumbers, onions, and other elements, then wrapped beautifully in foil and placed into my waiting hands. It was the best.

I don’t own a standing rotisserie grill, but I did find a nice recipe online that gave a good method for doing it HERE. I changed a few of the things here and there to adjust it to my taste a bit more.

However, this is a photo blog, and not really a recipe blog, though I do try to give you recipes every now and then.

The trick with this photo was finding the perfect depth of focus. The frame needed a bit more interest by adding bits of feta, tomatoes, and dill.

I am not sure if the plate was the right choice or not. I am very limited in my options at this point. I can either use a black round plate, a white square plate, or a wood platter (see burger & small bites photos).

Let me know what you think. 

Here is a recipe I use for amazing Tzatziki sauce:

Produce

1/2 English cucumber, shredded and drained

2 cloves of Garlic minced (or more if you like, you be you)

2 tbsp fresh Dill, lightly chopped

1 tbsp fresh squeezed Lemon juice

Baking & Spices

1/2 tsp salt

Oils & Vinegars

2 tbsp Olive oil

Dairy

1 1/2 cups full-fat Greek yogurt

Instructions In a medium bowl combine the yogurt, garlic, oil, salt, and juice. Refrigerate overnight for the best flavor. About 30min before serving, mix in the dill