We’ve often joked that my husband should be Greek, judging by how much he loves Greek food. When we eat at Greek restaurants, he always orders gyros. I prefer making my own though. It’s just about as easy as making a hamburger and I can chop up lots of healthy and tasty toppings.

I start by making tzatziki sauce:

8 ounces plain yogurt

1 small cucumber, peeled and chopped in the food processor

2 cloves garlic

1 teaspoon olive oil

1 teaspoon apple cider vinegar

I mix this together and keep in the fridge. It lasts for days and it’s delicious as a sauce on fish, chicken and sometimes I even use it as a dressing for salad.

Then I make the gyro meat:

1 pound ground lamb

1/2 a white onion

2 cloves garlic (sometimes I substitute a handful of garlic scapes for the garlic which gives the meat a fresher, greener flavor)

1 teaspoon dried marjoram

1 teaspoon fresh rosemary

salt and pepper to taste

I place all of these ingredients in the food processor and chop until everything is finely and completely ground.

I prefer to form these into patties and grill until cooked through, but in the winter I sometimes form them in little logs (about hot dog sized) and bake them at 400 for about 15 minutes until cooked through.

I serve with:

pita bread

feta cheese

halved cherry tomatoes

lettuce

Sometimes I include some sliced onion or chopped cucumbers. We like to eat it all stuffed in the pita.