Growing up outside of Chicago, my mom and dad would take the family downtown to Greektown on Sundays after church. It was like being in a different country — there were Greek restaurants lining each block. My favorite dish was the gyros, made from a giant spit of grilled lamb, crisped by the flames, and served with tzatziki, the yogurt-cucumber sauce made with lemon, garlic and dill.
Rotisserie chicken: Our 5 most popular recipes for those leftovers
Quick dinner: Asian noodles with ground pork and spinach
Party fare: Guacamole with a twist
Quick Dinner: Bulgogi Steak Sandwich
Bake the ultimate raspberry bars
These days, I make my own. I have my butcher bone out a leg of lamb and trim it. Grilled on skewers, the lamb is great as is or tucked into pita bread. For the sauce, which is good on meats or veggies, I use Greek-style yogurt, which gives the sauce a thicker consistency. Make sure you salt the grated cucumbers and let them rest over a sieve, so some of their water can drain off.
As I take my first bite, I drift back to my childhood days in Greektown and say, “Opa!”
Lamb Skewers With Yogurt, Cucumber and Dill Sauce
Makes 24 small skewers or 24 pita sandwiches
Note: If you are serving these as skewers, soak 24 short bamboo skewers in water for 30 minutes, so they don’t burn.
3 pounds leg of lamb, boneless
¼ cup olive oil
1 tablespoon kosher salt
¼ teaspoon ground pepper
1 cucumber, peeled, seeded, grated and drained (be sure to squeeze all the water out)
1½ teaspoons kosher salt
1¼ cups Greek yogurt
2 cloves garlic, minced
1 tablespoon white-wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest
¼ cup fresh dill, finely chopped
1/8 teaspoon freshly ground pepper
8 large or 24 baby pita circles
Heat broiler (or grill). Trim the lamb of excess fat and silver skin, and cut into 4-inch by 1-inch strips. Transfer lamb to a bowl and toss with the olive oil, salt and pepper. Thread a strip of lamb onto each skewer, so the tip of the skewer is not exposed. Cover any exposed skewer with foil. Arrange the skewers in a single layer on a foil-lined sheet pan. (If you’ll be serving this in pita rounds, you can skip the skewers.)
In a medium bowl, combine all the sauce ingredients and mix well. Let the sauce sit for 10 minutes for flavors to blend. Transfer to a small serving bowl and garnish with a sprig of dill.
If you wish to warm the pita, wrap them tightly in foil and warm them in a 300-degree oven for 10 minutes.
Place the lamb in the broiler, 2-3 inches from the heat source and broil until just cooked through, about 2 minutes. Turn over and cook on the other side until the meat …
Source:: East Bay – Lifestyle