Gyro Skillet, Mediterranean Salad with Tzatziki

Instructions: 

For the salad:
4 cups of chopped lettuce2 cups of grape tomatoes2 cups of coarse chopped carrots (steam to soften)1 cup of chopped red onion 2 cups of chopped cucumber5 oz. of feta cheese
Cut up all the veggies first and place in a bowl together. Next, add the dressing and toss the veggies in it. Place in the fridge to let the flavors meld while you are making the rest of your meal. 
When you are ready to serve, add the lettuce and feta in and toss again. 
For the Gyro skillet:
1 pack of lamb gyro meat1 pack of lamb & pork brat1 pack of ground beef1 Tbsp. of pork lard1/4 cup of beef broth1 diced yellow onion1 Tbsp. minced garlic6 oz. Of cubed mozzarella cheese2 tsp. of mixed herb seasoning the includes basil

In a cast iron skillet, heat up the lard. Then, on medium heat, get a good browning on the gyro meat and brats. Remove and place on a cutting board to chop into bite-sized pieces. In the same pan, brown the 1 pound of ground beef and add the onion and garlic to cook. Once browned, add the herb seasoning and the chopped gyro meat back into the pan. Add the broth. 
Then, place your cubes of Mozzarella on top of the meat. Cover and let the cheese melt over top of the meat mixture. 

Tzatziki Sauce

½ cup finely grated cucumber
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
½ tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint, optional

Combine in a medium bowl and chill until ready to serve.

Salad Dressing

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper

Wisk together in a small bowl. 

Serve with the salad and keftedes.