From townerf@cyberlink.bc.ca Mon Mar 8 15:39:45 1999 Date: 7 Mar 1999 22:53:06 -0700 From: Fred Towner Newsgroups: rec.food.recipes Subject: Collection (5) Gyros Followup-To: rec.food.cooking Gyros Gyro Sandwiches Greek Gyro Gyros (Doners, Yeros) Gyros (For Two) >From: FEscobar@worldnet.att.net (Francisco Escobar) >Does anyone have a recipe to make your own "Gyros" Meat? MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gyros Categories: Greek Yield: 6 servings 2 lb Lean lamb, ground 2 Bread slices;toasted,crushed 1 tsp Allspice; pounded (?) 1 tsp Coriander; crushed 1 Garlic clove; crushed 1 Onion; grated 1 tsp Chopped fresh savory Salt & freshly ground pepper 3 Slices bacon (?!!) 6 Pita bread pockets 2 Tomatoes; sliced thin Vinegar & oil to taste 1 cup Chopped fresh parsley 1 cup Plain yogurt In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gyro Sandwiches Categories: Greek Yield: 16 servings MMMMM------------------------GYRO PATTIES 1 1/4 lb Lean ground beef 1 1/4 lb Lean ground lamb 1/4 cup Oregano 1 1/2 Tbsp Onion powder 1 Tbsp Garlic powder 3/4 Tbsp Ground pepper (or more) 1 tsp Thyme 3/4 tsp Salt MMMMM------------------------YOGURT SAUCE 1 cup Plain yogurt 1/4 cup Finely chopped cucumber 1/4 cup Finely chopped onion 2 tsp Olive oil Garlic powder Salt & white pepper 8 lg Pita breads; cut in half Thinly sliced onion rings For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired. For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste. To assemble sandwich, place 1 meat patty in each pita half and top with yogurt sauce and onion slices. Source: (Journey's End - Mundelein, Illinois) Favorite Restaurant Recipes, ISBN: 0-89535-100-5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Greek Gyro Categories: Greek, Sandwiches Yield: 6 Servings 2 lb Lean, boneless lamb -- cut in 1" cubes 1/3 cup Olive oil 1/2 cup Fresh lemon juice 2 Garlic cloves -- peeled, cut in quarters 1 tsp Chopped fresh thyme 1 tsp Chopped fresh oregano or 1 tsp 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 MMMMM--------------------GARLIC YOGURT SAUCE 2 cup Plain yogurt 1 Garlic clove, peeled and minced 1 tsp Chopped fresh oregano or 1 tsp Chopped fresh marjoram 1 Tbsp Fresh lemon juice 1 tsp 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. Source: Nancy Enright's Canadian Herb Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gyros (Doners, Yeros) Categories: Ethnic, Sandwiches, Main dish Yield: 6 Servings 2 lb Lean lamb, ground 2 Bread slices;toasted,crushed 1 tsp Allspice; pounded (?) 1 tsp Coriander; crushed 1 Garlic clove; crushed 1 Onion; grated 1 tsp Chopped fresh savory Salt & freshly ground pepper 3 Slices bacon (?!!) 6 Pita bread pockets 2 Tomatoes; sliced thin Vinegar & oil to taste 1 cup Chopped fresh parsley 1 cup Plain yogurt In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gyros (For Two) Categories: Ethnic, Sandwiches Yield: 1 Servings 1/2 cup Minced onion 1 Clove garlic, minced 1/2 lb Ground lamb (as lean as you can Find it) 2 Tbsp Lemon juice 1/2 tsp Each dried oregano and Ground cumin MMMMM---------------------COMBINE FOR SAUCE 1/2 cup Seeded and pared cucumber, Diced 1/4 cup Non-fat yogurt 1 Tbsp Fresh mint, chopped MMMMM--------------------------TOPPINGS 1/2 cup Shredded lettuce Dice tomato 2 Pita breads Cook the meat in the onion and garlic. Spray a skillet with non-stick spray and add onion and garlic. Cook until soft over low heat, stirring constantly. Combine in mixing bowl with lamb, lemon juice, oregano and cumin; mix thoroughly and shape into 2 patties. Broil patties on a rack 3 to 5 minutes each side, turning once, until desired doneness. Serve in pita bread with half of the lettuce and tomato and half of the sauce on each serving. MMMMM >From the recipe collection of Fred Towner ... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.