MENU
 
 
 
 

  • Greek Gyros

    0 votes
    Greek Gyros
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Vegetable oil
    • 2 Tbsp. White wine vinegar
    • 1 Tbsp. Sugar
    • 1/2 tsp Salt
    • 2 Tbsp. Dijon-style mustard
    • 1/2 c. Plain yogurt
    • 1 tsp Dry dillweed
    • 1/2 lb Grnd lamb
    • 1/2 lb Grnd beef
    • 2 slc White bread
    • 2 Tbsp. Fresh parsley, minced Or possibly
    • 1 tsp Dry leaf parsley
    • 1 x Garlic clove, chopped
    • 1 tsp Salt
    • 1/8 tsp Pepper
    • 1/4 tsp Grnd funugreek
    • 1/2 tsp Grnd cumin
    • 1 x Egg, beaten
    • 6 x Pita-bread rounds
    • 6 x Green onions
    • 12 x Greek or possibly black olives

    Directions

    1. DILL YOGURT SAUCE-In a blender, combine oil, vinegar, sugar, salt and mustard. Process till smooth and thickened. Pour sauce into a bowl. Stir in yogurt and dillweed. Chill 4 hrs before serving. To make gyros: Combine lamb and beef in a medium bowl. Tear white-bread slices in pcs.
    2. Place in a blender or possibly food processor. Process to uniform crumbs. Add in bread crumbs, parsley, garlic, salt, pepper, fenugreek (available in health-food stores or possibly specialty shops) and cumin to meat mix. Blend well. Stir egg into meat mix. Preheat oven to 375 . Form meat mix into 6 logs, each about 4" long. Place logs on a 15x10 jelly-roll pan. Bake till brown, about 15 min. Wrap bread rounds in foil. Hot in oven as meat cooks.
    3. Trim green onion tops. Cut onions lengthwise in strips. Remove bread rounds and meat from oven. Place each meat log on top of a bread round. Spoon Dilled Yogurt Sauce generously over meat. Sprinkle with onion strips.
    4. Garnish each sandwich with olives. Roll up bread to make a sandwich.
    5. "Soups and Sandwiches" by Sue and Bill Demming.

    Similar Recipes

    Leave a review or comment