quickie gyros

Gyros! The only real culinary compromise, here, is that I got lazy and used tortillas instead of a more substantial flatbread like a pita or naan (which is my usual go-to bread when I make gyros). So in order to make the tortilla experience a bit more pita-like, I pan-fried the bread after lightly painting it with a mixture of butter, olive oil, salt, paprika, and powdered garlic. Keeping the skillet on low-ish heat, I let the tortillas sizzle on the painted side for 70 seconds, flipped the rounds over, then let them sizzle another 45 seconds before removing them and stacking them on a different plate. What follows are step-by-step images of the build.

Put down your tzatziki and feta first:

Layer on your olives and cukes:

Add your 'maters:

Pile on some lovely, lovely meat:

Add lettuce and enjoy:

The meat and the tzatziki were all mine; the veggies were courtesy of Mother Nature, and the tortillas were pre-made. I'm rather proud of the meat and the tzatziki; both came out amazingly well. Now that I have a new method for making the lamb loaf, I think I'll be sticking to that method from now on. It'll certainly save me a lot of money: beef, which I normally use when making gyros, is very expensive in Korea. By using panko instead of beef, I've ended up with a much stronger lamb flavor. There's no going back now.

I ate two gyros this evening. The tortillas made them very light. I'll be serving the rest for lunch at the office tomorrow. I think it's just going to be me and one other coworker eating all this bounty: she's not on any particular diet right now, unlike my two male coworkers.