Gyro Salad

I love gyro sandwiches and crave them every once in a while. I love lots of green flavors, but they are usually so strong that I only want them occasionally. Well, gyro meat is a creature all in itself and I don't think it'd be too easily recreated in the home kitchen, but I decided to use the main flavors of the dish and make a salad. I was going to make some soaked wheat pita bread, but well, I'm back on a low-carb kick today so I skipped the bread and just served up a salad. Okay, this looks complicated, but it literally took 15 minutes to cook! You can make the spice mixture ahead of time.
-Amanda

Gyro Salad

Meat:
1 lb of ground lamb (I got mine from Sloane Creek Farm.)
2 tbsp Greek Spice Mixture*
1/2 lemon

Spice Mixture*

1 tsp salt
1/2 tbsp paprika
1/2 tsp cumin
1/2 tsp curry
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder

Tzatziki Dressing:

1/2 cup Greek yogurt, strained to thicken
1/2 juice of a lemon
3/4 of a cucumber grated
1 tbsp fresh mint, minced
1 small garlic clove, grated
1 tbsp olive oil
salt

Salad:

Lettuce
feta cheese
cucumber
tomato
red onion
kalamative olives

Mix spices together. Use 2 tbsp and sprinkle on raw lamb meat. Squeeze in 1/2 a lemon. Mix well and let marinate in fridge for 1-2 hours. Saute in a pan on medium high heat until done. It was pretty greasy, so I just drained a bit of juice out when I scooped onto the salad.

While meat is cooking, mix up the tzatziki dressing and chop up vegetables for the salad.