Lamb And Chicken Gyros
1 pound lamb loin -- sliced 1" slices
2 chicken breasts - -- (about 6 to 7 oz
ea),
-- sliced 1" slices
4 tablespoons olive oil
6 large pita breads
3/4 cup yogurt
1/2 cup small-diced cucumbers
one lemon -- juice of
1 cup shredded lettuce
1 white onion -- sliced
1 large tomato -- sliced 6 slices
Preheat the grill.
Season the lamb and chicken with 2 tablespoons olive oil, salt and pepper. Brush the pita bread with the remaining olive oil. Place the lamb and chicken on the grill and cook for 2 minutes on each side. Place the pita bread on the grill and cook for 2 minutes on each side.
In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together. Season with salt and pepper. Spread the cucumber sauce evenly over each pita bread. Divide the lamb slices between three of the pita breads. Divide the chicken up between the remaining pita breads. Garnish each sandwich with lettuce, onion and tomatoes.
Place the pita bread on parchment paper. Roll the sandwich up tightly in the parchment paper, tucking the ends into the sandwich. With a serrated knife, slice the sandwiches in half and serve.
This recipe yields 6 sandwiches.
Gyros (Doners, Yeros)
2 pounds lean lamb -- ground
salt and freshly ground pepper
2 bread slices -- toasted, crushed
3 slices bacon -- (?!!)
1 teaspoon allspice -- pounded (?)
6 pita bread pockets
1 teaspoon coriander -- crushed
2 tomatoes -- sliced thin
1 garlic clove -- crushed
vinegar and oil to taste
1 onion -- grated
1 cup chopped fresh parsley
1 teaspoon chopped fresh savory
1 cup plain yogurt
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges.
(There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings.
GYRO SANDWICHES
Yield: 16 Servings
GYRO PATTIES-----
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
YOGURT SAUCE-----
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
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.
Ground Lamb Gyros
Source: Family Circle
http://www.lhj.com
Prep: 15 minutes
Broil: 6 minutes
Ingredients
Yogurt Sauce:
1 cup plain yogurt
1/2 large cucumber, peeled and thinly sliced
2 teaspoons lemon juice
1/8 teaspoon salt
Filling:
1-1/2 pounds ground lamb
1/4 cup chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Zest from 1 lemon
Gyros:
6 large pocketless pitas, warmed slightly
1 jar (10.5 ounces) herb-flavored feta cheese
3 cups shredded iceberg lettuce
Directions
1. Yogurt Sauce: In a small bowl, mix together yogurt, cucumber, lemon juice and salt. Cover and refrigerate until ready to use.
2. Filling: Heat broiler. In a large bowl, mix together lamb, mint, oregano, salt, pepper and lemon zest. Form into 6 patties, each 1 inch thick. Broil for 3 minutes per side. Remove from broiler.
3. Gyros: Slice patties; arrange 2 pieces of cooked lamb down center of each pita. Evenly divide yogurt sauce, feta and lettuce among the six pitas.
4. Fold each side of the pita over the filling in the center. Secure with a toothpick or with parchment paper. Makes 6 servings.
Greek Chicken Pitas With Garlic Cucumber Sauce
Yield: 4 Servings
4 skinned and boned chicken
: breast halves
1 ts Greek seasoning
2 TB olive oil
2 6 inch pita bread rounds cut
: in half
1 recipe Garlic-Cucumber Sauce
: Shredded lettuce
2 tomatoes -- sliced
Rub chicken breast halves evenly with Greek seasoning. Cook chicken
in oil in a skillet over medium-high heat, turning once, 10-15
minutes or until browned. Drain on paper towels. Slice chicken, and
serve in pita pockets with Garlic-Cucumber Sauce, shredded lettuce,
and sliced tomato.