Gyros
I've always loved gyros, but last night was the first time I'd made them at home. Here are the recipes I used. It was easy, tasty, and the kids have demanded that we do it again soon. I served the gyros with shredded lettuce in mini pita pockets from HEB.
The recipe for the sauce seems to make a lot. I cut it down and made about 1/3 the amount:
http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html
The recipe for the gyro meat is below (taken from this website: http://chowhound.chow.com/topics/495235)
If I have ground lamb on hand I usually make gyros. Here's the receipe I use:
1 lb lean ground lamb
2 cloves garlic (crushed)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper
Sometimes I make patties (if I have buns instead of pita) and sometimes I make a loaf. If you make patties broil for 8-10 minutes. If you make a loaf bake for 30-40 minutes at 350. The key when you make the loaf is to really press the mixture in tight in the pan. When it's cooked let it cool a bit. Slice it thin. I like a little bit on char on my gyro so I so that in a non-stick. It doesn't have the exact consistency of a true gyro, but the flavor is very, very close. Topped with tzaziki sauce, it's wonderful!!
The recipe for the sauce seems to make a lot. I cut it down and made about 1/3 the amount:
http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html
The recipe for the gyro meat is below (taken from this website: http://chowhound.chow.com/topics/495235)
If I have ground lamb on hand I usually make gyros. Here's the receipe I use:
1 lb lean ground lamb
2 cloves garlic (crushed)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper
Sometimes I make patties (if I have buns instead of pita) and sometimes I make a loaf. If you make patties broil for 8-10 minutes. If you make a loaf bake for 30-40 minutes at 350. The key when you make the loaf is to really press the mixture in tight in the pan. When it's cooked let it cool a bit. Slice it thin. I like a little bit on char on my gyro so I so that in a non-stick. It doesn't have the exact consistency of a true gyro, but the flavor is very, very close. Topped with tzaziki sauce, it's wonderful!!