Greek gyros
Ingredients
------------------------------
2 lb Lean, boneless lamb* -- cut in 1" cubes or strips
1/3 c Olive oil
1/2 c Fresh lemon juice
2 Garlic cloves -- peeled, cut in quarters
1 t Chopped fresh thyme
1 t Chopped fresh oregano or
1 t Chopped fresh marjoram
Fresh ground pepper to taste
2 Spanish onions -- cut in thinly sliced rings
24 sm Romaine lettuce leaves -- washed and dried
6 lg Pita bread rounds
3 md Ripe tomatoes
----------------------------GARLIC YOGURT SAUCE----------------------------
2 c Plain yogurt
1 Garlic clove -- peeled and minced
1 t Chopped fresh oregano or
1 t Chopped fresh marjoram
1 tb Fresh lemon juice
1 t Olive oil
Salt and pepper -- to taste
*Use meat cut from the leg or shoulder. The morning before an
afternoon barbecue, make marinade by combining oil, lemon juice, garlic
cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix
with the onions. Place lamb cubes in bowl with remaining marinade; toss
to coat well. Place onions in small bowl and toss with reserved
marinade. Cover with plastic wrap and chill, up to several hours, turning
several times. Meanwhile, make yogurt sauce by lining a medium bowl
with cheesecloth and spooning in the yogurt. Tie up edges of cheesecloth
with string to form a pouch. Suspend over bowl (tying from refrigerator
rack above bowl), or place in a colander over bowl and let stand to drain
several hours. Moisture will drip from the yogurt, giving it a thicker
consistency. Mix drained yogurt with minced garlic, chopped herbs, lemon
juice, oil, salt and pepper. Cover and chill. Makes about 1 cup.
Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
To barbecue, heat coals or gas barbecue. Remove meat from marinade,
reserving some marinade for basting. (Discard any large garlic pieces.)
Thread lamb onto greased skewers and grill over greased grill about 4" from
hot coals. Cook, turning and basting often, about 10 minutes or until lamb
is brown on the outside, still pink inside. Warm pita rounds over barbecue.
Before serving, lift the onions from the marinade with a slotted spoon and
place in a serving bowl. Cut whole tomatoes into thin wedges and place on
plate. Place lettuce leaves on plate. Set out yogurt sauce and lots of
napkins to facilitate handling of gyros. To serve, cut each warmed pita
bread in half and separate to form 2 pockets. Each person fills a warmed
pita picket with some of the grilled lamb cubes, lettuce, tomatoes and
onions, topping with a spoonful of sauce. Yield: 12 gyros, 2 per
person.
You best make more than that If I'm comming.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pp. 50-51. ISBN 0-88862-788-2.
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