A unique twist on a classic Greek dish! Stop in and grab elk, beef, and our favorite Pitas and Tzatziki sauce for the perfect meal

Ingredients

• 1 lb Broadleaf Ground Elk
• 1 lb UWP Ground Beef
• 1 small onion
• 5 cloves minced garlic
• 1/4 cup breadcrumbs
• 1 tbsp oregano
• 2 tsp cumin
• 2 tsp kosher salt
• 1 tsp paprika and a dash of cayenne
• ½ tsp black pepper

Assembly:

• 8 pieces Pita bread , warmed
• 1 cup Tzatziki sauce* , homemade or store-bought
• 3 sliced roma tomatoes
• 1 sliced red onion
• 1/2 cup feta cheese crumbles
• Hot sauce, optional

Instructions

1. Make Gyro Meat (Bake in the morning or day before, if possible): Chop onion and garlic to a food processor.
2. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and paprika. Mix and mash the meat together really well, so it holds together densely.
3. Bake: Press meat mixture into a 9×5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer.
4. Set aside to rest for 20 minutes, and then, ideally, if time permits, refrigerate for a few hours or overnight. (Refrigeration will make the meat much easier to slice.)
5. Slice Meat: Remove meat from pan (reserve the fat drippings) and cut into thin strips, about ⅛ inch thick.
6. Brown meat (optional): Heat skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp. (Alternately, you can lay the pieces flat on a lined baking sheet and broil for a few minutes in the oven.)
7. Assemble Gyros: Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.