The gyro is a Middle Eastern and Greek snack food consisting of a spicy ground-meat mixture that is formed into a large loaf and cooked on a spit. When the outer layer is cooked and crispy, it is sliced off and served in pita bread with tzatziki sauce and salad ingredients. It is sold from stands in many urban areas of the United States. Lamb, beef, and chicken versions are all popular. Our meat loaf, made with a combination of ground lamb and ground pork, isn’t cooked on a spit. But it is delicious and emerges from the pressure cooker in less than half an hour. Serve it with pita and the tzatziki sauce on the side. A large salad with red wine vinaigrette completes the meal. This is great hot, at room temperature, or even cold. Note that the tzatziki sauce should be made at least two hours in advance. The key ingredient is Greek-style yogurt, which is available in well-stocked supermarkets.

SERVES 6

INGREDIENTS

TZATZIKI SAUCE:

• 1 english cucumber
• 2 cups greek-style yogurt
• 2 garlic cloves. Minced
• 2 tablespoons red wine
• 1 tablespoon finely chopped
• Fresh dill
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

MEAT LOAF:

• 1 1/2 pounds ground lamb
• 1/2 pound lean ground pork
• 1/2 cup finely chopped onion
• 3 garlic cloves. Minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1 teaspoon grated lemon zest
• 1 cup chicken stock or store-bought chicken broth
• 1 cup beef stock or store-bought beef broth
• 1/2 cup dry red wine. Such as chianti. Barolo. Or zinfandel
• pita bread. Halved. For serving

INSTRUCTIONS

1. To make the sauce: Peel the cucumber and grate it. Drain it in a colander for 30 minutes. Transfer the cucumber to a glass bowl and whisk in the remaining ingredients. Cover and refrigerate for at least 2 hours or up to 36 hours before serving.
2. To make the meat loaf: In a mixing bowl, combine the lamb, pork, onion, garlic, salt, pepper, oregano, marjoram, and lemon zest. Using your hands, shape the mixture into a loaf about 5 inches long.
3. Pour the stocks and wine into the pressure cooker and stir to combine. Set the loaf in the middle of the cooker. Lock the lid in place and cook at high pressure for 15 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping stearn. Using two long spatulas, carefully remove the meat loaf to a cutting board and allow to rest for about 15 minutes, covered loosely with aluminum foil to keep warm. To serve, cut the meat loaf into thin slices and tuck into the pita bread. Spoon the tzatziki sauce into the pocket.

NOTES:

• Tzatziki can also be used as a dip for vegetables or pita chips. Or, instead of making sandwiches, you can serve the meat with thickened pot juices. First, bring the pot juices to a boil and cook for about 10 minutes to reduce and concentrate the flavors.