The Authentic Greek Gyro A Greek Grill Party Recipes

Steps:

• Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
• Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
• Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
• Combine cucumber, yogurt and mint in small bowl and mix.
• Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

Steps:

• The morning before an afternoon or evening BBQ, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. Set aside about 1/4 cup of the marinade to mix w/the onions. Place cubed lamb in bowl w/remaining marinade & toss to coat well. Refrigerate lamb & marinade reserved for onions.
• The morning of the BBQ, place onions in small bowl & toss w/reserved marinade. Cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
• Make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. Tie up edges of cheesecloth w/string to form a pouch. Suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. Moisture will drip from the yoghurt & give it a thick consistency. (Eliminate this step if able to get real thick Greek yoghurt.).
• Mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. Cover & chill.
• When ready to BBQ, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out).
• Heat coals or gas grill. Remove meat from marinade & reserve marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. Cook (turning & basting often) about 10 min or till lamb is brown on the outside, but still pink inside.
• Warm pita rounds over barbecue.
• Before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. Cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. Set out yoghurt sauce & lots of napkins (You'll need them!).
• To serve, cut each warmed pita round in half & separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.