What you need...
1 lb of ground lamb (you could probably substitute ground anything)
1/3 cup crumbled feta cheese
1 teaspoon cumin
1 1/2 teaspoon of chili powder
1 teaspoon of Italian seasoning
fresh ground black pepper
dash of cinnamon
1 cup of plain yogurt
1 clove of garlic minced
1 cucumber, peel it, shred 1/4 cup of it for this sauce, slice the rest and set aside
Juice of one lemon
1/2 teaspoon of cumin
mild pepper rings
Mix the first group of ingredients to make a loaf. The recipe I based this on (a Rachel Ray that I changed) calls to rub the loaf in olive oil. I really think it would be okay if you skipped this step. Bake for 25-35 minutes at 400. This bad boy was a little greasy. I had never made lamb at home... maybe it is always that way. I drained it well and used paper towels to wick away some of the excess grease.
While the loaf is baking mix the next group of ingredients to make the sauce. Chill covered.
After the loaf cools slice it thinly. Serve with pitas, and make your gyro any way you like it.
Now before I give my opinion I must let you know this lamb did in the element on my oven. I am not sure if was previously damaged or not. This loaf sizzled and splattered while it was baking. When I went to take it out, the lower oven element was burning like a fourth of July sparkler!
Opinion: Oh my word, this was so yummy for home cooked. Hubby and I both ate two. I had extra tomatoes and cucumbers for dipping in the yogurt sauce. The meat was flavored just right. Sometimes when you try to duplicate things at home it is just not the same. While this was not restaurant grade, it was a superior at home take on Greek. I also made hummus from scratch and we dipped pita chips in it.
By the way... the kiddo ate pita bread and tomatoes for dinner that night.... she would not touch the meat.