Title: Souvlaki Gyros
Categories: Sandwich Greek Meat Sauce
Yield: 8 Maincourse
| NORMA WRENN |
| 2 | lb | Lean boneless lamb leg; 1-1/2" cubes |
| | | MARINADE |
| 2/3 | c | Onions; chop |
| 2/3 | c | Fresh parsley |
| 2/3 | c | Olive oil |
| 1/3 | c | Fresh lemon juice |
| 2 | tb | Garlic; mince |
| 2 | tb | Dried oregano leaves |
| 1 | tb | Fresh ground black pepper |
| 1 | ts | Salt |
| | | Red Pepper Mayonnaise or Tzatziki |
| 1 | md | Onion; slice thin |
| 1 | tb | Red wine vinegar |
| 8 | | 8" Homemade Pita Breads |
| 2 | c | Romaine lettuce; shred |
| 2 | md | Tomatoes; halve, slice thin |
| | | Tabasco or hot sauce; opt |
| 8 | | Metal skewers or presoaked 8" long bamboo skewers |
Place the lamb cubes in a large nonreactive mixing bowl. Combine all the
marinade ingredients in the bowl of a food processor fitted with the metal
blade, and process to a puree. Pour the marinade over the lamb. Using your
hands, toss the meat to coat well with the marinade. Cover and let marinate
for at least 4 hours at room temp or refrigerate overnight. Prepare the
mayonnaise and/or tzatziki, cover and refrigerate. Toss the onion with the
vinegar, cover, and refrigerate. Wrap the pitas in foil and keep warm Š in
a preheated 350~ oven while you cook the lamb. Bring the lamb to room temp.
Thread the lamb cubes onto the skewers. Prepare a medium-hot fire in a
grill. Place the lamb brochettes on the grill and cook, turning them
frequently, until the lamb is medium rare, about 7 minutes. Transfer the
brochettes to a warm platter, and remove the lamb from the skewers. These
can also be broiled. Set out the pita breads, lamb, the mayonnaise and/or
tzatziki, onion, lettuce, and tomatoes at the table for guests to help
themselves. Spread some mayonnaise or tzatziki over a pita. Distribute a
few cubes of lamb on the bread and top with onion, lettuce, and tomatoes.
Sprinkle with a few drops of Tabasco sauce, if desired, roll up the pita,
and eat the sandwich out of hand. If you use store-bought instead of
homemade pocketless pita breads, reheat them before serving. To reheat,
wrap them in foil in stacks of 2. Place the foil-wrapped pita breads in a
preheated 400~ oven until they are soft, about 15 minutes. Source: Cooking
Under Wraps; Nicole Routhier By fatfree-request@fatfree.com on Jun 16, 1997