| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Lamb, Greek, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef ;or lamb |
| 4 |
|
Green onion; finely chopped |
| 1 |
|
Cl Garlic ; minced |
| 1 |
ts |
Oregano, |
| 1/4 |
ts |
Cumin, |
| 1/4 |
ts |
Parsley |
| 1 |
ts |
Salt, |
| 1/4 |
ts |
Pepper ; freshly ground, |
| 8 |
|
Lg Pita |
INSTRUCTIONS
(recipe follows). Mix all ingredients except pita, mixing well and
kneading until m;ixture is stiff. On skewer pack meat mixture about 5"
long and not more than 2" in diam. Put as many "fingers" as possible on
a skewer leav- ing a 1" space in between. Cook over hot coals o 10 to 15
mintues, turning frequently.. Take pita and slide gyro onto center.
Drizzle with sauce. Fold over to eat SAUCE: Mix together 1 cup yogurt, 2
Tbp. mayo, juice of 1 lemon, 2 scal- lions incl. green tops, finely
chopped. I have another recipe that gives the following for the meat
mixture: 2# lean ground lamb, 2 slices homemade gread toasted and
crumbled; 1 tsp. crushed allspice, 1 tsp. crushed corian- der seed1 clove
pressed garlic; 1 grated onion; 1 tsp. chopped fresh savory; salt and
freshly ;ground pepper. This latter recipe also suggests wrapping the
"fingers" on the skewer with sliced bacon. If anyone tries this, let me
know how it works out. I have this frequently in Greece and here in the
U.S., but as I have said, I view it as a "deli" item. Krinos Foods has a
"gyros kit" that is sold in the frozen food section of some supermarkets.
FROM: C TENERY DERIMAN (KJNX92A)
Posted to MM-Recipes Digest V3 #253
Date: Mon, 16 Sep 1996 08:28:59 -0700
From: bj3@ix.netcom.com (BJ)
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