| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sandwiches |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb, sliced THINLY |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Lemon juice, fresh |
| 3 |
|
Cloves garlic, peeled and chopped |
| 1 |
tb |
Thyme, fresh |
| 1 |
tb |
Oregano, fresh |
|
|
Fresh ground pepper |
INSTRUCTIONS
Combine olive oil, lemon juice, garlic cloves, thyme, oregano and pepper in
bowl. Place lamb strips in the marinade and coat well. Cover and chill (4
to 6 hours or overnight) turning several times. Meat can be grilled or
baked in the oven on a rack (strips can be threaded for skewers).
To make the gyro, place meat, lettuce, diced or thinly sliced tomato,
thinly sliced onion, and crumbled feta cheese in middle of pita bread. Top
with tzatziki (yogurt & cucumber sauce) and fold or wrap pita around meat &
vegetables.
NOTES : Lamb meat should be from the leg or shoulder and sliced as thin of
strips as possible. You can also substitute beef for the lamb.
Recipe by: L. Darnalinados Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Lynn <mudbug@gcip.net> on Apr 10, 1997
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