• 9/1 Natl Gyro Day - 1

    From Dave Drum@1:229/452 to All on Tue Aug 31 09:37:56 2021
    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

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    MMMMM

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