Now that you have gluten-free pitas, you need gyro filling to go with them. David grew up in the land of Greek food stands on every other corner in the city, and he says these, while not authentic, definitely delivered a gyro experience. And we both agreed they are mighty tasty, and very, very easy.
1 lb lean ground lamb (or beef)
1 Tablespoon very finely chopped oregano
3 cloves garlic, minced
Salt & pepper
1 cup plain whole milk yogurt
3 green onions, thinly sliced
1 medium cucumber, peeled, seeded, and coarsely shredded
Gluten-free pitas or gluten-free tortillas
Feta cheese, chopped tomato, chopped lettuce for topping
Begin to brown the lamb or beef in a skillet on medium-high, with a little olive oil. Add 2 garlic cloves and the oregano, and stir until the meat is completely browned, about 5 minutes. Spoon off most of the fat. Salt and pepper to taste.
Mix the yogurt with the remaining garlic and two of the green onions. Season with salt and pepper. Squeeze cucumber until dry, and stir into the yogurt.
Assemble your gyros with the meat, yogurt sauce, the remaining onions, and any other toppings you desire.
(The meat mixture and yogurt sauce, mixed with a little rice and heated through, makes a killer lunch at work the next day.)