1/2 English cucumber, peeled
2 cups plain Greek yogurt
5 cloves garlic, pressed through a microplane
1/3 cup chopped dill, fresh
Juice of half a fresh lemon
1/2 tsp salt, or to taste
1/8 tsp black pepper
1 red onion, diced fine
1/2 lb ground beef
1/2 lb ground lamb
2 garlic cloves, minced.
1 cup grated parmesan cheese
1/4 cup fresh parsley, finely chopped.
6 large mint leaves, finely chopped
To assemble the Gyros
Fresh parsley for garnish
Start by making roasted chickpeas.
Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
Decrease the the oven temperature to 350 degrees
Add all Meatball ingredients in a large bowl and use your hands to mix well for a few minutes until the mixture is well combined.
Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls
Place balls in a shallow baking dish and fill bottom of the pan with water until it reaches the middle of the meatballs.
Bake at 350F for 20 minutes or until the internal temperature reaches 165F.
Assemble the gyros by topping fresh pitas with the tzatziki sauce, meatballs, fresh tomatoes, feta and roasted chickpeas. Garnish with fresh parsley