Gyro meatball kebabs with feta tzatziki sauce

The gyro (pronounced yeero) might just be Greece’s most famous sandwich export. The meat for this pita wrap is typically lamb, though beef is frequently added. It is ground and formed into large cones that are cooked on vertical rotisseries. The meat is carved away in thin strips and put on flatbread with a yogurt tzatziki sauce, onions, and tomatoes. We love them. Unfortunately, they are not that accessible to the average home cook. Our solution is to use ground lamb, formed into meatballs and threaded onto a skewer. The grill gives it a touch of smoky flavor, and all you need do is pull off the cooked meatballs and place into a pita bread.