Weeknight Lamb Gyros with Tzatziki Sauce

Ingredients

All purpose Greek seasoning:
3 tbsp granulated garlic
1/2 cup dried marjoram
1/2 cup ground rosemary
1/4 cup kosher salt
1 tbsp black pepper
1/4 cup dried mint
1/4 cup dried oregano

For the lamb:
1 pound of Australian grassfed leg of lamb, trimmed and cut into steaks
2 tbsp dried Italian herb blend (or All Purpose Greek Seasoning)
1 to 2 tbsp kosher salt
1 small sweet onion, slivered
2 tbsp vegetable oil

For the Tzatziki sauce:
1 cup of Plain Greek yogurt, drained
1 English cucumber, seeded, grated and drained
2 cloves of garlic
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp Fresh dill, chopped
Kosher salt, to taste
Fresh cracked pepper, to taste
4 pieces pita bread

Garnish:
Thinly sliced English cucumber, as desired

Directions

For the lamb:
Preheat a large skillet over MEDIUM-HIGH heat. In a large bowl, combine the lamb, herb blend, salt, onion, and oil. Toss to coat. Place the meat and onion in the skillet and cook until the meat is browned on both sides and the onions are translucent, 8 to 10 minutes. Allow the meat to rest out of the pan for 5 minutes, then slice it into thin strips and toss it with the sautéed onion.

For the Tzatziki sauce:
In a medium bowl, combine the yogurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and pepper. Mix well and set aside. Cover and refrigerate if making ahead.

To serve:
Place one quarter of the meat inside each pita pocket, top with sliced cucumber, and garnish with tzatziki sauce.