Grilled gyro meat with Israeli salad and lemon herb yogurt sauce

Spin the rough chopped onion and the garlic in a food processor until relatively well minced.

Add the ground beef and ground lamb, then the panko, oregano, coriander, black pepper, chili flake, cumin and salt.

Spin until well homogenized, very finely minced and sticky.

Divide into six 175 gram balls.

Work each ball in your hands, then press and pull it into an oblong patty about six to seven inches tall by three inches wide.

Push two soaked wooden skewers through the patty top to bottom, one either side of the middle, and move to a sheet tray.

Preheat a gas grill with all three burners on high for about 15 minutes.

Medium dice the cucumber and tomato, dice the red onion the same size, chop the parsley and combine in a bowl.

Add the juice of half a lemon, the olive oil and a healthy grip of salt and stir; the salt draws out moisture and the vegetables marinate in it.

Combine the yogurt, mayonnaise, lemon juice, minced garlic and salt in a high-sided container and blend smooth.

Stir in the chopped fresh dill and move the sauce to a squeeze bottle.

Oil the hot grates with a towel dipped in high smoke point oil at about 450 to 500F, and hit the meat with a small dose of pan spray.

Lay the skewers on, press each into the grates and sear undisturbed four to five minutes.

Flip, lower the lid and grill three to four more minutes, eight to 10 minutes in total, to an internal temperature of 150F.

Rest about five minutes, then pull out the charred skewers.

Slice the meat thin as a gyro shop would, then cut the slices in half.

Toast the flour tortillas hard on one side in a nonstick pan and hold them in a tortilla warmer to soften.

Fill a tortilla with three ounces of the sliced meat, drizzle generously with the yogurt sauce, add feta, sliced pepperoncini, a large spoonful of the drained Israeli salad and a pinch of shredded lettuce.