MINI GYROS

Ingredients

• 1 medium onion, finley chopped or shredded
• 2 pounds ground lamb or ground beef
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finley minced
• 6 BAYS^® English Muffins, lightly toasted
• Feta cheese, as desired
• 1 small tomato, chopped

Instructions

• Process the onion in a food processor for 10 to 15 seconds and turn into the center of a tea towel.
• Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb or beef, garlic, marjoram, rosemary, salt & pepper, and process until it is a fine paste, approximately 1 minute.
• Stop the processor as needed to scrape down sides of bowl.
• Place the mixture in a pan over medium-high heat and brown until no longer pink.
• Slice or crumble and serve on one half of a BAYS English Muffin.
• Fold over and secure with a wooden pick. Top with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• Tzatziki Sauce:
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid.
• In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
• Serve as a sauce for gyros.