Gryo Salad with Tzatzki Sauce Dressing

I'm not sure if it's ok to re-post stuff from other sites but whenever I try to follow links to sites that aren't there any more, well, it's really frustrating!!!!

Today I'm making Gyros for lunch, minus the pita, like a gyro salad with lettuce, sweet onion, tomato, and of course lots of tzatzki sauce!

From
http://allrecipes.com/recipe/traditional-gyro-meat/

Ingredients

1/2 onion, cut into chunks
1 pound ground lamb (You can use other kinds of meat if you can't find lamb)
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt

Directions

Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef.

Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

Preheat oven to 325 degrees F (165 degrees C).

Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.

Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.

Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

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My Tzatzki Sauce
3 cups of yogurt
1 cucumber, shredded
juice of 1 lemon
10 sprigs of mint
salt and pepper

After you shred the cucumber, put it in a bowl and salt it. The salt draws out the moisture so it won't make your tzatzki too runny. If you're thinking ahead you can also put the yogurt in a cheese-cloth lined strainer to thicken it but I rarely plan ahead so much!

Put the yogurt in a mixing bowl. After the cucumber has been salted, wait about 10 minutes then get handfuls of the shredded cucumber and squeeze them, getting out as much of the water as possible. If it tastes too salty you can rinse it first with cold water then squeeze it. Add it to the bowl of yogurt. Stir in the lemon juice then salt and pepper to taste. Sometimes I also add some cumin.