Pitatasche mit Gyros

Ingredients

• 0.5 small cucumber
• Salt
• 2 Garlic cloves
• 50 g yogurt
• 1 tbsp Lemon Juice
• pepper (ground)
• 2 tbsp olive oil
• 0.25 tsp ground coriander
• 1 tsp thyme (finely chopped)
• 1 tsp rosemary (finely chopped)
• 500 g lamb shoulder meat (trimmed by butcher)
• 1 beef tomato
• 1 Red Onion
• 50 g olives (pitted)
• 4 pita breads (ready-made)

Instructions

1. 1.

   For the tzatziki, peel and halve the cucumber lengthwise, remove seeds with a spoon and grate. Sprinkle with a little salt and let it sit for about 15 minutes to draw out water. Peel the garlic. Whisk the yogurt with one pressed garlic clove and lemon juice until smooth. Squeeze the cucumber pulp, fold in, season with salt and pepper.

2. 2.

   For the marination, mix olive oil with the second pressed garlic clove, salt, pepper, coriander, thyme and rosemary. Trim the lamb, combine with the mixture and let it marinate for about 1 hour covered in the refrigerator.

3. 3.

   Peel the onion and slice into thin rings. Warm the pita breads in a hot oven (200°C top/bottom heat) until crisp.

4. 4.

   Sear the marinated lamb in a non‑stick pan over high heat, adjust seasoning if needed. Fill the pita pockets with meat, onions and olives. Serve with tzatziki.