| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek |
16 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 1/4 |
lb |
Lean ground beef |
| 1 1/4 |
lb |
Lean ground lamb |
| 1/4 |
c |
Oregano |
| 1 1/2 |
tb |
Onion powder |
| 1 |
tb |
Garlic powder |
| 3/4 |
tb |
Ground pepper (or more) |
| 1 |
ts |
Thyme |
| 3/4 |
ts |
Salt |
| 1 |
c |
Plain yogurt |
| 1/4 |
c |
Finely chopped cucumber |
| 1/4 |
c |
Finely chopped onion |
| 2 |
ts |
Olive oil |
|
|
Garlic powder |
|
|
Salt & white pepper |
| 8 |
lg |
Pita breads; cut in half |
|
|
Thinly sliced onion rings |
INSTRUCTIONS
GYRO PATTIES
YOGURT SAUCE
For patties: Preheat broiler or prepare barbeque. Combine ingredients
lightly but thoroughly in large bowl. Shape into 16 thin patties and broil,
turning once, until done as desired.
For sauce: Combine first 4 ingredients in small bowl. Add garlic powder,
salt and pepper to taste.
To assemble sandwich, place 1 meat patty in each pita half and top with
yogurt sauce and onion slices.
Source: (Journey's End - Mundelein, Illinois) Favorite Restaurant Recipes.
ISBN: 0-89535-100-5
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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