Gyros On The Grill

• 1 pound Ground Sirloin (or Standard 80/20 Ground Beef)
• 1 pound Ground Lamb
• 2 teaspoons Granulated Onion
• 2 teaspoons Dried Oregano
• 1- 1/2 teaspoon Granulated Garlic
• 1 teaspoon Sea Salt (or Kosher)
• 1 teaspoon Dried Marjoram
• 1 teaspoon Dried Thyme
• 1 teaspoon Black Pepper, Ground Fresh
• 10 whole Pita Breads
• 10 slices Swiss Cheese
• Chopped Lettuce
• Chopped Tomatoes
• Chopped Red Onion
• 1 whole Medium Cucumber
• 1 teaspoon Sea Salt (or Kosher)
• 1- 1/2 cup Greek Yogurt, Or Drained Plain Yogurt
• 18 cups Honey
• 1/2 teaspoons Ground White Pepper
• 1/4 teaspoons Granulated Garlic
• 1/4 teaspoons Ground Cumin
• 1/2 whole Lemon Juice

1. Important: Make sure that your dried herbs are fresh.
2. They only last about six months, so if theyre old, then go get some new.
3. For the sauce: Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds.
4. This will help keep the sauce from being too watery.
5. Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.
6. Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes.
7. The salt will help draw some moisture out of the cucumber.
8. In the meantime, add all of the remaining sauce ingredients in a medium mixing bowl and whisk to combine.
9. Cover and refrigerate.
10. When the cucumber has rested for 30 minutes, open one end of the plastic wrap and squeeze out as much water as you can.
11. Add the cucumber to the sauce, stir to combine, cover and refrigerate.
12. Combine the beef, lamb, granulated onion, oregano, granulated garlic, sea salt, marjoram, thyme, and black pepper in a large mixing bowl.
13. Roll up your sleeves and get those freshly-washed hands into that meat!
14. Theres simply no dainty way do do this.
15. Mix it evenly so that all of the ingredients are well incorporated.
16. Squishing between your fingers works well.
17. Form the meat into a loaf and put it in a disposable foil loaf pan.
18. Cover the pan with plastic wrap and refrigerate for at least two hours.
19. When you are ready to start cooking: Start your grill and prepare for indirect cooking over a medium fire (325-350 degrees ).
20. Grill the loaf over indirect heat for one hour.
21. Remove the loaf from the pan and continue grilling over indirect heat for another 45 minutes.
22. Remove the loaf from the grill, tent with foil and let cool for about an hour.
23. Once the loaf has rested, slice it thin.
24. Add more coals to your grill, if needed (still indirect at about 325 degrees ), and cover your grill grate with foil.
25. Put two slices of Swiss cheese and slices of the loaf on each piece of pita bread.
26. Put the bread on the grill and cook indirect until the cheese is melted.
27. Dress each sandwich as desired with lettuce, tomato, tzatziki sauce, and red onion.
28. Serve and enjoy!

ground sirloin, onion, oregano, garlic, salt, dried marjoram, thyme, black pepper, swiss cheese, lettuce, tomatoes, red onion, cucumber, salt, greek yogurt, honey, ground white pepper, garlic, ground cumin, lemon juice

Taken from tastykitchen.com/recipes/main-courses/gyros-on-the-grill/ (may not work)