| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Meats |
4 |
Servings |
INGREDIENTS
|
|
sauce- |
| 8 |
oz |
Plain yogurt |
| 1/3 |
c |
Cucumber, seeded & chopped |
| 2 |
T |
Onion, finely chopped |
| 1 |
|
Cl Garlic, minced |
| 1 |
t |
Sugar |
|
|
gyros- |
| 1 |
lb |
Lean ground lamb |
| 2 |
|
Cl Garlic, minced |
| 1 1/2 |
t |
Dried oregano, crushed |
| 1 |
t |
Onion powder |
| 1 |
t |
Salt |
| 3/4 |
t |
Pepper |
| 1 |
|
Tomato, halved & thinly slic |
| 1 |
|
Onion, thinly sliced |
| 4 |
|
Pita breads, halved and warm |
INSTRUCTIONS
Recipe by: Z_BRIGHTS@TITAN.SFASU.EDU For sauce, combine all
ingredients in medium bowl; mix well. Cover and refrigerate. For
gyros, combine lamb and seasonings in a large bowl; mix gently to
blend well. Shape into 2 oval 1/2-inch thick patties. Place patties on
rack in broiler pan so surface of meat is 3-4 inches from heat. Broil
8-10 minutes until no loger pink, turning once. Carve each patty into
thin slices. Place equal amounts of lamb, tomato and onion in each
pita half. Serve with yogurt sauce. Makes 4 servings.
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