I've been perfecting this kosher lamb gyros recipe for years, and it's finally ready to share. Traditional Greek gyros aren't kosher friendly because they mix meat with yogurt-based tzatziki, but I've cracked the code on making an authentic version that follows kashrut laws without sacrificing any flavor. The key to great gyros isn't just the meat seasoning (though that Mediterranean herb blend is crucial). It's about getting the lamb properly marinated and achieving that slightly crispy exterior while keeping the inside tender. I use a combination of ground lamb and finely chopped lamb shoulder, which gives you the best of both textures. The spice mixture includes oregano, garlic, onion powder, and a touch of cumin that makes your kitchen smell like a Greek taverna. My dairy-free tzatziki uses cashew cream instead of yogurt, and honestly, most people can't tell the difference. The cucumber needs to be salted and drained for at least 30 minutes, otherwise your sauce will be watery. I learned this the hard way after serving soupy tzatziki to dinner guests one too many times. Fresh dill makes all the difference here, so don't skip it for the dried stuff. These gyros work perfectly for casual dinners or when you're entertaining. Serve them with warm pita bread, crispy roasted potatoes, and maybe a simple cucumber salad. The lamb mixture can be made ahead and refrigerated overnight, which actually improves the flavors. Just bring it back to room temperature before cooking.