"Gyros"

These are my approximation of gyros. Absolutely not authentic, but they remind me most of what I ate at Greek restaurants growing up in Denver. Adapted from Serious Eats' Italian-American Meatballs recipe.

Makes enough for 4 wraps

Ingredients
* 1 slice of white bread, torn (about 1 ounce)
* 2 tbsp buttermilk
* 2 tsp salt
* 1/4 tsp ground pepper
* 1 tsp cumin seeds, toasted and ground
* 1/2 tsp coriander seeds, toasted and ground
* 1/2 tsp oregano
* 1/2 tsp smoked paprika
* 1/3 cup parsley leaves and stems, chopped
* 1 tsp fresh mint, chopped (optional)
* 4 garlic cloves, minced or grated on a microplane
* 1/2 onion, minced
* 2 egg yolks
* 1/3 cup grated Parmesan
* Zest of 1 lemon
* 1/2 lb ground beef
* 1/2 lb ground lamb
* 1 tbsp olive oil

To make the gyro meat

1. Preheat the oven to 400 degrees.

2. Place the bread in a large bowl and pour the buttermilk over it. Using a fork, mash until it resembles a thick paste.

3. Add remaining ingredients except the meat, and beat with a hand mixer on medium until well combined.

4. Add 1/3 of the beef and lamb, and continue beating until well combined. Add remaining meat to the bowl and gently mix together with clean hands.

5. Turn the mixture into an ungreased 8x8 pan. Spread out evenly, using your hands or a spatula. Bake for 18-20 minutes.

6. When the pan is cool enough to handle, cover tightly in plastic wrap and place in the fridge for at least 4 hours and up to overnight.

7. When ready to serve, take the meat out and cut it into four sections, discarding any separated fat. Cut each section into slices, about 1/2 inch thick. It may break apart a bit, but that's OK.

8. Drizzle the olive oil in a large cast iron pan over medium-high heat. When the oil is shimmering, add the gyro slices and cook until they're brown on both sides, about 2-3 minutes per side. Drain slices on a paper towel. Serve immediately with warm pita, tzatziki, sliced onions, and a tomato and cucumber salad.

bon appetit