Subj : 9/1 Nat'l Gyros Day - 3
To   : All
From : Dave Drum
Date : Sat Aug 31 2024 21:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Souvlaki Gyros
 Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus
      Yield: 8 Servings
 
      2 lb Boneless lamb; in 1 1/2"
           - cubes (pref from the
           - leg)
           Red Pepper Mayonnaise
           +=OR=+
           Tzatziki
      1 md Onion; thin sliced
      1 tb Red wine vinegar
      8    (8") Homemade Pita Breads
      2 c  Romaine lettuce; shredded
      2 md Tomatoes; halved, thin
           - sliced
           Tabasco OR other hot sauce

MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Onions; chopped
    2/3 c  Green onions; chopped
    2/3 c  Olive oil
    1/3 c  Fresh lemon juice
      2 tb Garlic; minced
      2 tb Dried oregano leaves
      1 tb (ea) Black pepper & salt
 
  TO MARINATE THE LAMB: In a large nonreactive mixing
  bowl, place the lamb cubes.
  
  In the bowl of a food processor fitted with the metal
  blade, combine all of the marinade ingredients and
  process them into a puree. Pour the marinade over the
  lamb. Using your hands, toss the meat to coat well.
  Cover the bowl and allow the meat to marinate for at
  least 4 hours at room\ temp, or refrigerate overnight.
  
  Prepare the Red Pepper Mayonnaise and/or Tzatziki.
  Cover and refrigerate.
  
  In a bowl, toss the onion with vinegar. Cover and
  refrigerate.
  
  Prepare the Homemade Pita Breads. Wrap in foil and
  keep warm in a 250ºF/120ºC. oven while you cook lamb.
  
  Bring the lamb back to room temperature if it has been
  refrigerated. Thread the cubes unto 8 metal or presoaked
  10" long bamboo skewers.
  
  TO COOK THE LAMB: In a grill, prepare a medium hot fire.
  Place the lamb brochettes on the grill and cook turning
  them frequently, until the lamb is medium rare, about 7
  minutes. To a warm platter, transfer the brochettes and
  remove the lambs from the skewers.
  
  If you do not have a grill, the brochettes can be
  broiled in the oven.
  
  TO SERVE: Set out the pita breads, lamb cubes, mayonnaise
  and/or tzatziki, onions, lettuce, and tomatoes at the
  table for guests to help themselves.
  
  To eat, spread some of the mayonnaise and/or tzatziki
  over a pita. Distribute a few of the lamb cubes on the
  bread and top with onions, lettuce, and tomatoes.
  Sprinkle on a few drops of the hot sauce, if desired.
  Roll up the pita and eat out of hand.
  
  Makes 8 servings.
  
  Recipe: "Cooking Under Waps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
  Published by William Morrow and Company, 1993
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chips are just edible spoons
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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