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1
Preheat oven to 425def F
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2
Add dry ingredients and mix into a seasoning rub.
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3
liberally rub all over roast.
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4
peel and cut onion in half and place on top of roast
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5
place roast in a large roast pan and put in oven for 20 mins @ 425deg F
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6
turn down the oven to 280F add the oil to the pan drizzling it over the roast.
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7
slow cook for about 3 hours.
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8
periodically basting the roast with the pan juices.
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9
cooking tip: I like to shave bite/strip sized pieces of as it gets close to the start of the third hour and place them in a separate pan.
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10
gyros are supposed to be cooked on a rotisserie and carved off the outside of the rotisserie.
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11
a lot of gyros in restaurants have ground or processed meat which to me is taboo.
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12
roasting and carving this way if you don't have a rotisserie is the next best thing.
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13
peel and seed cucumbers and puree along with seasoning, sugar, lemon juice and cloves of garlic finely diced.
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14
add Greek yogurt and sour cream and mix.
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15
refrigerate.
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16
season tomatoes with dill.
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17
heat large frying pan low to medium heat with a teaspoon of oil.
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18
heat pita bread both sides until it starts to brown slightly.
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19
it only takes about a minute each side.
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20
lay pita on a plate and add a layer of meat, tomatoes and onions and pour generous serving of Tzaziki sauce.
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21
fold like a taco and enjoy.
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22
cooking tip: I cut the top of of the pita about an inch in and then open the pita to form a pocket and then add the meat and other ingredients into it.
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23
it is a little easier to hold and is a nice little twist on presentation.
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24
also I dip the cut off pita tips into the Tzaziki sauce as a little snack.
