Gyro Tacos

Looking for something to do with the ground lamb defrosting in my fridge, I came across a recipe for gyros that looked really good (http://www.browneyedbaker.com/2013/09/24/greek-gyro-recipe/).

However, since I don’t have a real food processor and I didn't want to buy pita bread with leftover flour tortillas in the fridge, I thought I’d see how the recipe worked as ground meat for soft tacos.

Result - good.  If it weren't for the fact that my bacon was applewood smoked (noticed too late - that sweet smoke taste came through), I'd say it was just like gyro meat.  A bit more salty than I like, but I expect regular gyro meat would be too these days.  Also, I used tzatziki cucumber dressing instead of real tzatziki sauce.  I expect with a better sauce it would have been perfect.

Adapted from Greek Lamb Gyros with Tzatziki Sauce.

4-6 tacos

1/2 pound ground lamb
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoons fresh oregano leaves, chopped fine
1/4 yellow onion, cut into chunks
1/2 clove garlic
1 1/2 oz sliced bacon, cut into pieces

Warm flour tortillas
Tzatziki Sauce
Tomato, coarsely chopped
Yellow onion, thinly sliced

1. Combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.

2. Chop the onion, garlic, and bacon together as fine as possible.

3. Add onion mixture to lamb and mix until evenly distributed.

4. Cook lamb mixture in skillet.  Drain.