Gyros
Yes, the Gyros is made from ground lamb. Also, it is common in the U.S. to use a
little beef, but in Greece they use lamb only. I will tell you how to make it but I
am one of those cooks who doesn't go by recipes and measurements. I will give you
the ingredents and hope it works for you. If you have problems or questions, e-mail
me.
Enought lean ground lamb for # of servings required
Finely chopped onion (not to much onion)
a couple of cloves of minced garlic
cumins (spelling?) use a fair amount as you want the cumins smell and
taste
salt, pepper, small pinch of nutmeg
A little finely chopped fresh mint
egg
a small amount of milk, just to make the texture even
Mix all ingredents and allow to sit in refrigerator for approx. 2-3
hours.
By hand fulls, mold around a 8 inch shish kabob stick covering approx.
4 inches
Grill
Place in pita bread with garlic/yogurt sauce, onion, tomatoes
To make garlic/yogurt sauce:
Get a good quality plain yogurt (large size container) and strain liquid
by using a cheese cloth.
Puree or very finely chop approx 5-6 cloves of garlic (depending on your
taste)
Finely chop approx 1/3 cup hothouse cucumber (with no seeds)
Pinch of salt and small pinch dill weed
Combine all ingredents (It's very important to stir gently to not make
sauce watered out) and allow to sit in refrigerator for at least 4
hours
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