Gyros

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice (from 1 lemon)

3 large garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon chopped fresh oregano

1 tablespoon kosher salt

2 teaspoons black pepper

1 (3-pound) boneless leg of lamb, trimmed 

6 (6-inch) pita rounds, warmed

2/3 cup Tzatziki Sauce

2/3 cup thinly sliced red onion (from 1 small [6-ounce] onion)

2/3 cup thinly sliced English cucumber(from 1 small [10-ounce] cucumber)

2/3 cup coarsely chopped plum tomato(from 1 large [4-ounce] tomato)

Preheat oven to 425°F. Place a roasting rack in a medium-size roasting pan; set aside. Stir together oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until combined. Rub oil mixture evenly over lamb. Place lamb on rack in prepared pan. Pour tap water into bottom of pan until bottom is just covered (about 2 cups). Cover tightly with aluminum foil. Bake in preheated oven for 45 minutes. Remove foil, and reduce oven temperature to 375°F. Bake until a thermometer inserted in thickest portion of lamb registers at least 145°F, 45 to 55 minutes. Remove from oven; cover loosely with foil, and let rest 30 minutes. Remove lamb from rack, and place on a cutting board, reserving juices in roasting pan. Slice lamb into thin (1/8- to 1/4-inch-thick) slices.

Divide lamb slices evenly among pita rounds; top each evenly with Tzatziki Sauce, red onion, cucumber, and tomato.

Pizza Buns

Hamburger Buns - 4, slit into two

Pizza Sauce - 1 cup

Toppings - 1 cup (Capsicum, Mushroom, Olive, Chicken, Pineapple)

Cheese - 1 cup, grated

Preheat oven to 350 F.

Pour about 2 tbsp. of Pizza Sauce into each of the slit Burger buns. Top them with desired toppings and finally finish it off with some grated Cheese. Place in preheated oven until the Cheese starts melting and becomes bubbly.

Chicken Tacos

Tortilla - 12

Oil - 2 tbsp.

Oregano - 1 sprig

Bay Leaf - 1

Onion - 1, sliced

Garlic - 4 cloves, sliced

Tomato - 2, pureed

Cumin - 1 tsp

Coriander Powder - 1 tsp

Chicken Stock - 2 cup

Chicken Leg - 5

Salt

Pepper

Cilantro

Lime wedges

Toast the Tortillas in a skillet and wrap them in foil to keep warm.

Heat Oil in a large skillet. Temper Oregano and Bay Leaf.

Sauté Onion and Garlic until translucent.

Add the pureed Tomatoes and cook until Oil oozes from the mixture.

Season with Cumin and Coriander Powder. Add the Chicken Stock and bring to boil.

Add the Chicken and cook closed for 30 min. When the Chicken is done, remove the Chicken from gravy and shred it; discarding bones, Bay Leaf and Oregano. Return the Chicken to the pan and cook closed for another 10 min. Season with required Salt and Pepper.

Place the Chicken mixture on warm Tortillas and garnish with Cilantro, Lime Juice and sliced Onions.