Gyros - Greek lamb for Pita sandwiches 

1 pound ground lamb
3-4 garlic cloves minced
2 tsp lemon juice (optional)
1/2 - 1 tsp ground fennel (use to your own taste, it has a strong flavor)
1-2 tbsp chopped fresh basil
1/2 tsp oregano (optional)
1/2 tsp thyme (optional)
1/2 tsp rosemary (optional)
salt & pepper
Minced red onion & chopped Roma tomatoes to put in the sandwiches.
Cucumber sauce - see recipe below

Mix all ingredients together in a bowl. Shape meat mixture into patties to suit whatever you are using for bread. We like to use Greek pitas so we make patties into a narrow rectangular shape to fit nicely into the pita. We have also been known to make meatballs and slice them after we cook them. We like to cook at low heat on the BBQ. You can also cook them stove top. We brush the grill or pan with olive oil to prevent sticking. On the BBQ we found using a foil pan with or without holes is a very handy way to cook meatballs. Using skewers works well too.Now, no good Greek Gyros sandwich is complete without the delicious cucumber sauce called Tzatziti

16 oz sour cream or Greek yogurt
1 medium cucumber grated, and drained well
2-3 cloves garlic minced (more if you like a strong garlic taste)
1/4 tsp salt
2 tbsp sugar

It is very important to get as much of the liquid out of the cucumber as possible. I use a cotton kitchen cloth to squeeze out all the water. Strong paper towels work pretty well too.Add all the ingredients together in a bowl, and let stand for at least an hour in the refrigerator. I like to make it the day before and let it sit to get all the flavors melded together.A nice Greek salad always goes well with this dishCut up Roma tomatoes, add chopped cucumber, Spanish olives, chopped red onion, and crumbled feta cheese. You can of course also add your favorite greens to this as well. For the dressing use a simple balsamic vinaigrette. You can make your own by mixing olive oil, balsamic vinegar, and sugar.

Basic Lamb Kabob Recipe

2 1/2 lbs lamb kabobs
3/4 cup olive oil
1/2 cup red wine vinegar 
3/4 cup lemon juice
3/4 cup A-1 steak sauce
1/2 lb diced onion
1 clove garlic - optional
1/8 cup salt
2 Tbsp pepper

This is Jon's favorite Kabob recipe. It is quite simple, and delicious. Also if it's just us, we add far more garlic, but not everyone is as crazy about garlic as we are so I have listed it as optional. Marinate 24 hrs.Then we cook it on the BBQ, a quick sear at a high heat, then move to a lower heat, and they are done when still a little pink inside at around 10-15 minutes depending on your grill type.  We turn them so all sides grill up nicely.  
It doesn't take very long to cook them so be watchful.