We've recently been eating gyros with some frequency. Decent quality frozen gyro meat can be found at both Sam's Club and Costco, and make for an easy dinner. We upgrade the meal with homemade pitas and tzatziki. Tzatziki is not hard to make, and works very nicely both as a topping for gyros and as a dip for chips or crackers. Although our garden failed to produce cucumbers this year, making tzatziki was a good way to use them up last summer.
My tzatziki is based on one from Wanderlust Kitchen, but I've made a few adjustments. The main thing is that they recommend allowing the grated cucumber to drain overnight, which I find simply does not work. Instead, I recommend pressing the water out by hand. I happen to be out of white vinegar, but had plenty of fresh lemons for cocktails. This works completely fine. Basically, use whatever means available to get some acidity in there. Adding some chopped herbs at the end is nice, if they are available. I used spearmint from the garden this time. Mint and lamb are a classic combination, so this makes sense if using for gyro sandwiches.
We made our gyro sandwiches with sliced white onion, tomato, and chopped romaine lettuce. For the pitas, we've been using Molly Yeh's recipe. We're still experimenting with how to perfect them and get them to puff up. In any case, they are a lot better than store bought once, which aren't the easiest thing to get around here.
