MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Greek Gyro
Categories: Greek, Sandwiches, Veal, Vegetables
Yield: 12 Gyros

2 lb Lean lamb leg or shoulder;
- boneless, cubed 1"
1/3 c Olive oil
1/2 c Fresh lemon juice
2 cl Garlic;
- peeled, cut in quarters
1 ts Fresh thyme; chopped
1 ts Fresh oregano or marjoram;
- chopped
Pepper;
- fresh ground, to taste
2 Spanish onions;
- cut in thinly sliced rings
24 sm Romaine lettuce leaves;
- washed & dried
6 lg Pita bread rounds
3 md Ripe tomatoes

MMMMM--------------------GARLIC YOGURT SAUCE-------------------------
2 c Plain yogurt
1 cl Garlic;
- peeled & minced
1 ts Fresh oregano marjoram;
- chopped
1 tb Fresh lemon juice
1 ts Olive oil
Salt & pepper; to taste

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.

Yield: 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.

Recipe FROM: Canadian Herb Cookbook by Nancy Enright, 1985

Formatted by: Cathy Harned

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