in my kitchen | street meat gyros


last night i had a craving for gyros. most likely due to the numerous halal street meat carts marlo and i passed while cruising the city on our afternoon walk. (i feel so gross eating from those carts but damn, get two beers in me and it's all she wrote. the smell emanating from those carts is just too much for my drunk olfactory organs or willpower.)

and i'm not sure if many of you know, but i married me a hot lebanese man, and one of the things that keeps joe the happiest is to cook his homeland's cuisine. truth be told, anything middle eastern or mediterranean will suffice. and as the amazing wife that i clearly am, i indulge him as often as my taste buds call for it. (did you catch that?) 

and yes, i know that this is more greek than lebanese, but the lamb sausage that you can't see- because it's buried underneath that generous helping of my homemade dill and basil yogurt sauce- was absolutely lebanese. our local fairway told me so. 

recipe after the jump:

yogurt and herb sauce
(makes approx. 2 cups. just add more of everything for a larger crowd.)

1 cup greek yogurt (i used full fat because that's how i roll. use fat-free if you absolutely must)
1 large cucumber
1 lemon
fresh dill
fresh basil
fresh mint
extra virgin olive oil (it has to be extra virgin. yes i'm a prude.)
sea salt
freshly cracked black pepper

you'll also need a fine-mesh strainer or colander, paper towels, and vegetable/cheese grater.

first, in the fine mesh colander, place a paper towel in it and pour the yogurt onto it. add a pinch of sea salt. place a larger bowl underneath to catch the liquid and let it sit for an hour or so in the fridge. you'll be surprised at how much liquid comes out.

next, grate the cucumber- i leave the skin on- and wrap in a dish rag or paper towels and squeeze the excess water out. both of these steps are crucial in order to have a thick and creamy sauce. but if thin and runny sauces are your thing, by all means, have at it.

in a mixing bowl, combine the strained yogurt and shredded cucumber. chop the fresh herbs and add to the yogurt and cucumber. i use about 2 tablespoons each but you can add more or less depending on your personal preference; chives are a great addition as well. squeeze in the juice of half of a juicy lemon (entire lemon if it's being stingy) and add about a tablespoon of the evoo. add salt and pepper to taste.

mix well and serve in a pretty bowl.

for the gyros:
grilled lamb sausage (or any other kind of sausage or kabob)
sliced tomato
thinly sliced red onion
baby arugula
toasted whole grain pita pockets (300 degrees for about five minutes)
yogurt sauce/ tzatziki to top

who needs street meat when you can have this? drunken willpower not required.



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