Greek gyro flatbread filled with meatloaf and tzatziki sauce

Ingredients:

• 900 g of minced young lamb
• 1 medium-sized onion, finely chopped or coarsely grated
• 1 tbsp. minced garlic
• 1 tbsp dried marjoram
• 1 tbsp dried ground rosemary
• 2 teaspoons coarse salt
• 1/2 tsp ground black pepper
• Tzatziki sauce (see recipe below)

Tzatziki sauce:

• 450 g natural yogurt
• 1 medium cucumber, peeled, seeded and finely chopped
• A pinch of salt
• 4 crushed cloves of garlic
• 1 tbsp. l. olive oil
• 2 tsp red wine vinegar
• 5-6 finely chopped mint leaves

Preparation:

1. In a food processor, puree the onion for 10-15 seconds and place it in the center of a kitchen towel. Gather the ends of the towel and squeeze out almost all the juice. Discard the juice.
   
   Return the onion to the food processor, add the ground beef, garlic, marjoram, rosemary, salt, and pepper, and process until a fine paste forms, about 1 minute. Turn the processor off and scrape down the sides of the bowl as needed.
2. For cooking in the oven in the form of meatloaf, do the following:
   
   Preheat oven to 160°C.
   
   Place the mixture in a loaf pan, pressing it to the edges. Place the pan in a water bath and bake for 60-75 minutes, until the mixture reaches 165-170°F (74-77°C). Remove from the oven and drain off any excess fat. Place the loaf pan on a wire rack and place a brick wrapped in aluminum foil directly on the surface of the meat.
   
   Let stand for 15-20 minutes, until the internal temperature reaches 175°F (80°C). Slice and serve on pitas with tzatziki sauce, sliced ​​onions, tomatoes, and feta cheese.
3. For cooking on a spit, do the following:
   
   Form the minced meat into a loaf and place two pieces of plastic wrap on top, overlapping each other (they should be at least 46 cm long). Wrap the mixture tightly in the plastic wrap, making sure there are no air bubbles left inside.
   
   Once the meat is completely wrapped, begin rolling the ends of the plastic wrap until the surface becomes tightly sealed. Refrigerate for at least 2 hours or overnight to allow the mixture to firm up.
4. Preheat grill to high heat.
   
   Place the meat on the spit. Place a piece of double-folded aluminum foil on a tray directly underneath the meat to catch any drips. Cook on high for 15 minutes.
   
   Increase the heat to medium and continue cooking for another 20-30 minutes, until the internal temperature of the meat reaches 165°F (74°C). Turn off the heat and leave the meat on the spit for another 10-15 minutes, until its internal temperature reaches 175°F (80°C).
5. To serve, slice and top with tzatziki sauce, chopped onion, tomatoes and feta cheese on flatbreads.
   
   

   Tzatziki sauce

   
   Place the yogurt on a kitchen towel, tie the ends together, and hang it over a bowl. Strain for 2 hours in the refrigerator.
   
   Place the sliced ​​cucumber in a kitchen towel and squeeze out as much juice as possible. Discard the juice. In a medium bowl, combine the strained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a dip for gyros. Store in an airtight container in the refrigerator for up to 1 week.
   Exit: 1.5 tbsp.