| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground lamb |
| 1 |
lb |
Ground Chuck |
| 1/2 |
c |
Minced onions |
| 1 |
tb |
Salt |
| 1 |
ts |
Sugar |
| 2 |
ts |
Oregano |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Cumin |
| 1 |
ts |
Hot paprika |
| 1/2 |
ts |
Cinamon |
| 2 |
|
Cloves minced garlic |
INSTRUCTIONS
I.ve used this recipe for years. The basic recipe comes from "The Homemade
Sausage Cookbook" by Bertie Silinger and Bernadine Sellers Richner.
I mix all the above like I was making a meatloaf. I then form into a roll
and place in my smoker at 300 d till it reaches an internal temp of 150d.
This is a deviation from the true Gyros process but I like the addition of
a little smoke. Wrap meat in foil and place in refrigerator overnight to
ripen the flavors. Slice thin and serve on pita with sliced onions and
yogurt sauce
Posted to bbq-digest V5 #789 by PBen <PBen@aol.com> on Dec 27, 1997
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