MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Souvlaki Gyros
Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus
Yield: 8 Servings

2 lb Boneless lamb; in 1 1/2"
- cubes (pref from the
- leg)
Red Pepper Mayonnaise
+=OR=+
Tzatziki
1 md Onion; thin sliced
1 tb Red wine vinegar
8 (8") Homemade Pita Breads
2 c Romaine lettuce; shredded
2 md Tomatoes; halved, thin
- sliced
Tabasco OR other hot sauce

MMMMM--------------------------MARINADE-------------------------------
2/3 c Onions; chopped
2/3 c Green onions; chopped
2/3 c Olive oil
1/3 c Fresh lemon juice
2 tb Garlic; minced
2 tb Dried oregano leaves
1 tb (ea) Black pepper & salt

TO MARINATE THE LAMB: In a large nonreactive mixing
bowl, place the lamb cubes.

In the bowl of a food processor fitted with the metal
blade, combine all of the marinade ingredients and
process them into a puree. Pour the marinade over the
lamb. Using your hands, toss the meat to coat well.
Cover the bowl and allow the meat to marinate for at
least 4 hours at room\ temp, or refrigerate overnight.

Prepare the Red Pepper Mayonnaise and/or Tzatziki.
Cover and refrigerate.

In a bowl, toss the onion with vinegar. Cover and
refrigerate.

Prepare the Homemade Pita Breads. Wrap in foil and
keep warm in a 250┬║F/120┬║C. oven while you cook lamb.

Bring the lamb back to room temperature if it has been
refrigerated. Thread the cubes unto 8 metal or presoaked
10" long bamboo skewers.

TO COOK THE LAMB: In a grill, prepare a medium hot fire.
Place the lamb brochettes on the grill and cook turning
them frequently, until the lamb is medium rare, about 7
minutes. To a warm platter, transfer the brochettes and
remove the lambs from the skewers.

If you do not have a grill, the brochettes can be
broiled in the oven.

TO SERVE: Set out the pita breads, lamb cubes, mayonnaise
and/or tzatziki, onions, lettuce, and tomatoes at the
table for guests to help themselves.

To eat, spread some of the mayonnaise and/or tzatziki
over a pita. Distribute a few of the lamb cubes on the
bread and top with onions, lettuce, and tomatoes.
Sprinkle on a few drops of the hot sauce, if desired.
Roll up the pita and eat out of hand.

Makes 8 servings.

Recipe: "Cooking Under Waps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Gyro w/Homemade Gyro Meat
Categories: Lamb/mutton, Herbs, Sauces
Yield: 8 Servings

MMMMM-------------------------GYRO MEAT------------------------------
1 lb Ground beef
1 lb Ground lamb
2 tb Bacon grease *
2 lg Eggs
1/2 c Milk
2 tb Lemon juice
1 c Panko bread crumbs
1 md Onion; fine chopped
6 cl Garlic; smashed, fine minced
4 ts Kosher salt
2 ts Black pepper
2 ts Dried oregano
1/2 ts Dried rosemary
1 ts Dried thyme
2 ts Ground cumin
1 ts Dried marjoram; opt

MMMMM--------------------------ASSEMBLY-------------------------------
Tzatziki Sauce
1 lg Red onion; sliced thin
4 Tomatoes; sliced
2 Cucumbers; sliced
8 Pita rounds
Fresh dill; garnish, opt

Start by making the Tzatziki Sauce. It needs time to
marinate, so get it done first so it can sit in the
fridge while you make the rest.

MAKE THE GYRO MEAT. Set the oven # 350ºF/175ºC. Line a
rimmed baking sheet with parchment paper. Or line with
foil and spray with nonstick spray.

If you have a food processor, use it to finely chop the
onion and garlic. If not, use a knife to chop finely.

In a large bowl, add all gyro meat ingredients: 1 pound
ground beef, 1 pound ground lamb, 2 tablespoons bacon
grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon
juice, 1 cup Panko crumbs, chopped onion, minced garlic,
4 teaspoons kosher salt (see note), 2 teaspoons black
pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1
teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram.
(It's ok if you don't have the marjoram.)

Combine the meat using your hands. Using your hands
feels a little weird, but it mixes the meat so much
faster and more evenly than using a spoon, resulting in
nice tender meat (as opposed to being overworked.)

Shape the meat into about 8 oval patties. Line them up
on the pan making sure they are not touching each other.

Bake for about 15-20 minutes. Remove from the oven and
keep warm.

MEANWHILE, PREPARE THE GYRO TOPPINGS: Thinly slice a red
onion. Slice the tomatoes. Slice the cucumbers. Warm the
pita bread either in the microwave or in the still-warm
oven. Chop extra fresh dill, if you want.

How to construct your gyro: Add a layer of Tzatziki
Sauce to a warm pita. Slice a gyro patty in half
lengthwise for easier eating, and place on top of
Tzatziki. Garnish with red onion, tomatoes, cucumbers,
and fresh dill. Devour!

* You can probably skip the bacon grease if you have
high fat ground beef.

RECIPE FROM: https://thefoodcharlatan.com

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