| 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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