Gyros with no fear-o's

Well, if I were a better person, we would have had left-over (dryyyyyyyy) turkey, ham, stuffing, yada, yada, yada, for dinner tonight. But not being one to ever punish myself, and consequently those whom I love, I opted for greek food tonight, because that American T-day dinner, well, it just drug me down into a place I don't want to go. A sad, lonely, unseasoned place that I don't want to discuss, outside of therapy.

So, enough said. That is not the kind of food for me, even though every now and again I try so hard to put it on, because I think, well, that is what people are craving. But, honestly, if they are, ug. I don't want to be part of this crime scene.

Ergo - tonight, the sacrosanct night after T-Day, instead of turkey soup, casserole, marzipan, or whatever ungodly sort of thing one might concoct, I went staight to - Greek food. OMG.

So good. I cheated, and no lambs (baaaaa - Eddy!) were harmed in this segment of SHOPCOOKEAT. I used (sorry cows and turkies), ground beef and ground turkey, about a 1:3 ratio.

I mixed about 3 Lb of hamburger and about 1 or so of ground turkey with 2 tbsp crumbled oregano, a tsp of cumin, some garlic salt, some creole seasoning - you really have to just think - "what do I like" and "what sounds right to me" on this one - it is fast and loose, and you may have to do it once or twice to get what you really like, so sorry for the lack of precision. At any rate, then you want to squeeze a whole lemon in, and about 2-3 tbsp of olive oil, some sea salt, some pepper.

Then, take half of an onion and run it through your small chopper, add the meat a few handfuls at a time, dumping it out regularly, and run it mostly all through your chopper until it has a fairly smooth consistency.

Take this and smoosh it all together with the spices and what not. Shape it into your regular kind of meatloaf and then bake that in the oven until done - say about an hour and a half at 350F. I am sorry to be so imprecise, but, if you take it out and poke or slice it in the middle, it should not be bloody. Let it rest, and by what ever method works best for you, slice it into the thinnest possible slices you can manage.

Serve with tatziki (recipe upon request), toasted pita, pilaf, and greek salad - serve the feta cheese on the side, for those who like less, or none. Go to your local arab store - they are such nice people; get some pita, some feta, ripe tomatoes, pretty persian cucumbers - and make a feast. It will be remembered, I promise you.