I love them and was wondering if anyone makes them with some easier to find meat.
Lord, grant me the senility to not recognize the people I don't like, the good fortune to run into the ones I do, and the eyesight to tell the difference
my favorite is the lamb, but I have had them with thin sliced roast beef, and they are very good. Don't forget the tzieki(sp)sauce..adds that authentic flavor..Dona
Dona and Elvin
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I forgot I had this recipe...when I moved to northwest Tennessee from Chicago 'burbs a couple of years ago, I sorely missed gyros. Now that you've jogged my memory, I'll be trying it really soon (if I can find ground lamb down here!!!)
Regards,
Michelle
(comment below not mine...)
Lamb Gyros with Cucumber Yogurt Sauce
This recipe will give you the best gyros you can get without mounting a vertical, rotating spit in your kitchen. Enjoy!
1 (8-ounce) container plain yogurt
1/3 cup peeled, seeded and chopped cucumber
2 tablespoons grated peeled onion
1 clove garlic, crushed
1 teaspoon granulated sugar
1 pound ground lamb
2 cloves garlic, crushed
1 1/2 teaspoons crushed dried oregano
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon ground black pepper
4 pita pockets
1 medium onion, peeled and thinly sliced
1 medium tomato, cored and thinly sliced
1. Combine yogurt, cucumber, grated onion, the first addition of garlic and sugar in a medium mixing bowl; mix well, cover and refrigerate for at least 1/2 hour.
2. Preheat broiler.
3. In a separate, larger bowl, combine lamb, remaining garlic, oregano, onion powder, salt and pepper; mix well. Shape into two large 1/2-inch-thick patties and broil for 8 to 10 minutes, turning once, or until thoroughly cooked.
4. Carve each patty into thin slices and serve in pita pockets with yogurt sauce, onion and tomato.
Makes 4 servings.
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my recipe is similar to the one above but incorporates some lemon juice and red wine vinegar into the meat mixture.
I'm not at home now or I'd go look it up.....
The book that came with the Weber Grills has some recipes in there. One of them is for gyros meat using lamb and beef. It is more authentic than the sectioned and formed stuff. The recipe uses real cuts of meat. When I get home, I will try to post it if someone doesn't beat me to it.
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