4 flat bread or pita of your choice. I have used both Naan and whole wheat pitas and both are good
1 container of Greek yogurt
dill weed, dried
2 cups bread crumbs, Italian style
In a large bowl combine meat, eggs, and season with a half teaspoon of onion powder, garlic powder, salt, and pepper. Add bread crumbs slowly until meat just comes to form a ball. Don't over work it, or the meatballs will become tough. Place on a cookie sheet and bake at 400 for about 20 minutes or until they reach 170 degrees (if they are all lamb)
While the meatballs bake, make the yogurt sauce by combining 1 container of Greek yogurt, 1 tbsp dill weed, and a half teaspoon of garlic powder, onion powder, and pepper. Finely dice a 1/2 cucumber and add to sauce. Refrigerate if not being used immediately.
Slice tomato, remaining cucumber, and shred lettuce to top gyros.
To assemble: Place meatballs on flat bread (or in the pita,) top with veggies, and a dollop of yogurt sauce. Enjoy!