MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Souvlaki Gyros
Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus
Yield: 8 Servings

2 lb Boneless lamb; in 1 1/2"
- cubes (pref from the
- leg)
Red Pepper Mayonnaise
+=OR=+
Tzatziki
1 md Onion; thin sliced
1 tb Red wine vinegar
8 (8") Homemade Pita Breads
2 c Romaine lettuce; shredded
2 md Tomatoes; halved, thin
- sliced
Tabasco OR other hot sauce

MMMMM--------------------------MARINADE-------------------------------
2/3 c Onions; chopped
2/3 c Green onions; chopped
2/3 c Olive oil
1/3 c Fresh lemon juice
2 tb Garlic; minced
2 tb Dried oregano leaves
1 tb (ea) Black pepper & salt

TO MARINATE THE LAMB: In a large nonreactive mixing
bowl, place the lamb cubes.

In the bowl of a food processor fitted with the metal
blade, combine all of the marinade ingredients and
process them into a puree. Pour the marinade over the
lamb. Using your hands, toss the meat to coat well.
Cover the bowl and allow the meat to marinate for at
least 4 hours at room\ temp, or refrigerate overnight.

Prepare the Red Pepper Mayonnaise and/or Tzatziki.
Cover and refrigerate.

In a bowl, toss the onion with vinegar. Cover and
refrigerate.

Prepare the Homemade Pita Breads. Wrap in foil and
keep warm in a 250ºF/120ºC. oven while you cook lamb.

Bring the lamb back to room temperature if it has been
refrigerated. Thread the cubes unto 8 metal or presoaked
10" long bamboo skewers.

TO COOK THE LAMB: In a grill, prepare a medium hot fire.
Place the lamb brochettes on the grill and cook turning
them frequently, until the lamb is medium rare, about 7
minutes. To a warm platter, transfer the brochettes and
remove the lambs from the skewers.

If you do not have a grill, the brochettes can be
broiled in the oven.

TO SERVE: Set out the pita breads, lamb cubes, mayonnaise
and/or tzatziki, onions, lettuce, and tomatoes at the
table for guests to help themselves.

To eat, spread some of the mayonnaise and/or tzatziki
over a pita. Distribute a few of the lamb cubes on the
bread and top with onions, lettuce, and tomatoes.
Sprinkle on a few drops of the hot sauce, if desired.
Roll up the pita and eat out of hand.

Makes 8 servings.

Recipe: "Cooking Under Waps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gyros Meat
Categories: Lamb/mutton, Beef, Pork, Herbs
Yield: 4 Servings

1 1/2 lb Shoulder lamb *
1 lb Beef chuck *
1/4 c Dehydrated onions
1/3 c Water
1 tb Salt
1 ts Sugar
2 ts Oregano
2 ts Black pepper; coarse ground
1 ts Cumin
1 ts Hot paprika
1/2 ts Cinnamon
2 cl Garlic; pressed or minced
2 tb Oil
Butter

* including some fat or 8 or more slices blanched bacon
or fresh pork belly slices, if available. Grind lamb and
beef together, using large hole plate on meat grinder.
Regrind using small hole plate.

In a small bowl reconstitute onions in water. In another
small bowl combine next 6 ingredients and mix thoroughly.

In large bowl combine meat, onions and spice mix. Add
garlic and vegetable oil; mix thoroughly w/hands until
spices are evenly distributed; refrigerate, covered,
several hours.

In a small skillet, fry a small amount of the meat
mixture in a little butter. Taste for seasoning and
adjust, if desired.

Blanch bacon by simmering in hot water about 3 minutes.
If pork belly is used, blanching is not necessary. Drain
on paper towels.

Line loaf pan (8 1/2" x 5" x 3") with bacon or pork
slices, covering sides and bottom; pack gyros meat into
pan, filling to the top of the pan. Cover with remaining
slices of bacon or pork. Place filled pan in hot water
bath, reaching 3/4 of the way up the loaf pan. Bake at
375ºF/190ºC. for 20-30 minutes.

Reduce heat to 325ºF/163ºC and continue baking 30
minutes longer.

Remove pan from oven; remove loaf pan from hot water
bath and place on wire rack to cool. Cover with aluminum
foil and weigh with about 2 lbs weight to compress loaf.
Cool to room temperature; refrigerate meat, covered with
weight 12 hours or overnight to ripen & increase flavor.

Meat will keep for up to 4 days refrigerated.

Slice thin and serve in pita bread with sliced onions,
tomatoes and tzatziki sauce.

This recipe is every bit as good as those served in
Greektown (Detroit).

FROM: Georgina Phillips

Recipe from: http://www.recipelink.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Gyros
Categories: Pork, Citrus, Herbs, Vegetables
Yield: 6 servings

2 1/2 lb Pork shoulder
Juice of 2 lemons
1/4 c + 1 tb extra-virgin olive
- oil
8 cl Garlic; peeled, minced
1 md Tomato
2 md Yellow onions; peeled
1 tb + 1 ts smoked or sweet
- paprika
1 tb Kosher salt
2 ts Fresh ground black pepper
1 1/2 tb Fresh oregano leaves

Put pork shoulder on a plate, and place in the freezer
for approximately 1 hour, or until it is firm to the
touch. Put meat on a cutting board, and using a sharp
knife, remove and discard any skin, then slice the meat
thinly against the grain, in 1/2" slices.

Make the marinade. In a large bowl, whisk together the
lemon juice, 1/4 cup olive oil and garlic. Using a box
grater, grate the tomato and one of the onions into the
marinade, then add 1 tablespoon of the paprika, along
with the salt, pepper and oregano leaves. Whisk again,
then place the sliced pork into the marinade, toss to
combine and cover and refrigerate the meat for at least
one hour and up to overnight.

When ready to cook, set oven to 450°F/232°C. Use the
remaining tablespoon of olive oil to grease a rimmed
sheet pan. Quarter the remaining onion, add it to the
pork and marinade and toss once to combine. Remove the
pork and onion from the marinade, and place on the pan,
spreading everything evenly across it.

Put the pork in the oven, and roast until it is browned,
crisp at the edges and cooked through, about 30-40
minutes. Check the meat at around 20 minutes to see how
much liquid is in the pan. If there is a lot, remove the
pan, and pour off all but a few tablespoons. Remove the
finished pork from the oven, allow to rest for a minute
or two, then chop into bits. (To make the pork even
crisper, set a large pan over high heat, add a
tablespoon of olive oil to the pan, then the sliced
pork, and sauté until everything curls tight in the
heat.) Scatter the remaining paprika over the top of the
meat, and serve with warm pita, sliced cucumbers and
onions, tomato, tzatziki sauce, hot sauce, French fries,
scattered mint leaves, ketchup, really whatever you
like.

By Sam Sifton

Yield 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Gyro w/Homemade Gyro Meat
Categories: Lamb/mutton, Herbs, Sauces
Yield: 8 Servings

MMMMM-------------------------GYRO MEAT------------------------------
1 lb Ground beef
1 lb Ground lamb
2 tb Bacon grease *
2 lg Eggs
1/2 c Milk
2 tb Lemon juice
1 c Panko bread crumbs
1 md Onion; fine chopped
6 cl Garlic; smashed, fine minced
4 ts Kosher salt
2 ts Black pepper
2 ts Dried oregano
1/2 ts Dried rosemary
1 ts Dried thyme
2 ts Ground cumin
1 ts Dried marjoram; opt

MMMMM--------------------------ASSEMBLY-------------------------------
Tzatziki Sauce
1 lg Red onion; sliced thin
4 Tomatoes; sliced
2 Cucumbers; sliced
8 Pita rounds
Fresh dill; garnish, opt

Start by making the Tzatziki Sauce. It needs time to
marinate, so get it done first so it can sit in the
fridge while you make the rest.

MAKE THE GYRO MEAT. Set the oven # 350ºF/175ºC. Line a
rimmed baking sheet with parchment paper. Or line with
foil and spray with nonstick spray.

If you have a food processor, use it to finely chop the
onion and garlic. If not, use a knife to chop finely.

In a large bowl, add all gyro meat ingredients: 1 pound
ground beef, 1 pound ground lamb, 2 tablespoons bacon
grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon
juice, 1 cup Panko crumbs, chopped onion, minced garlic,
4 teaspoons kosher salt (see note), 2 teaspoons black
pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1
teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram.
(It's ok if you don't have the marjoram.)

Combine the meat using your hands. Using your hands
feels a little weird, but it mixes the meat so much
faster and more evenly than using a spoon, resulting in
nice tender meat (as opposed to being overworked.)

Shape the meat into about 8 oval patties. Line them up
on the pan making sure they are not touching each other.

Bake for about 15-20 minutes. Remove from the oven and
keep warm.

MEANWHILE, PREPARE THE GYRO TOPPINGS: Thinly slice a red
onion. Slice the tomatoes. Slice the cucumbers. Warm the
pita bread either in the microwave or in the still-warm
oven. Chop extra fresh dill, if you want.

How to construct your gyro: Add a layer of Tzatziki
Sauce to a warm pita. Slice a gyro patty in half
lengthwise for easier eating, and place on top of
Tzatziki. Garnish with red onion, tomatoes, cucumbers,
and fresh dill. Devour!

* You can probably skip the bacon grease if you have
high fat ground beef.

RECIPE FROM: https://thefoodcharlatan.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gyro Soup
Categories: Lamb/mutton, Vegetables, Wine, Herbs
Yield: 6 servings

2 lb Ground lamb
5 c Water
14 1/2 oz Can diced tomatoes;
- undrained
1 md Onion, chopped
1/4 c Red wine
6 cl Garlic; minced
3 tb Minced fresh mint
+=OR=+
1 tb Dried mint
1 tb Dried marjoram
1 tb Dried rosemary; crushed
1 1/2 ts Salt
1/2 ts Pepper

OPTIONAL TOPPINGS: Plain Greek yogurt and crumbled feta
cheese

In a large skillet, cook and crumble lamb over
medium-high heat until no longer pink, 8-10 minutes.
Using a slotted spoon, transfer lamb to a 4- or 5-qt.
slow cooker. Stir in water, tomatoes, onion, wine,
garlic, herbs, salt and pepper.

Cook, covered, on low until flavors are blended, 6-8
hours. Serve with toppings as desired.

Bridget Klusman, Otsego, Michigan

Makes 6 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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Re: 9/1 National Gyro Day -
By: Dave Drum to All on Fri Sep 01 2023 04:32:40

Title: Souvlaki Gyros
1 tb (ea) Black pepper & salt

Are you sure about that amount of salt? Seems like a lot to me.
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Ben Collver wrote to Dave Drum <=-

Title: Souvlaki Gyros
1 tb (ea) Black pepper & salt

Are you sure about that amount of salt? Seems like a lot to me.

Since it's a part of the marinade and not eaten directly - yeah, I'm
OK with it.

In this recipe the S&P are to taste.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Chicken Gyros
Categories: Poultry, Breads, Sauces
Yield: 7 Servings

2 lb Chicken tenderloins
1 1/2 tb Olive oil
1 tb Fresh squeezed lemon juice
3 cl Garlic; minced
2 ts Dried oregano
1 ts Dried thyme
1/2 ts Paprika
Salt & fresh ground pepper
6 (to 8) pita flat-breads
2 c Shredded romaine lettuce
2 c Cherry tomatoes; quartered
1 lg Red onion; thin sliced

MMMMM-----------------------TZATZIKI SAUCE----------------------------
3/4 c Greek yogurt
1/2 c Grated English cucumber;
- squeezed dry
2 tb Chopped fresh dill
2 tb Fresh squeezed lemon juice
2 ts Lemon zest
1 cl Garlic; minced
Salt & fresh ground pepper

To make the tzatziki sauce, combine Greek yogurt,
cucumber, dill, lemon juice, lemon zest and garlic;
season with salt and pepper, to taste. Set aside in the
refrigerator until ready to serve.

In a gallon size Ziploc bag, combine chicken, olive oil,
lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon
salt and 1/2 teaspoon pepper. Marinate for at least 2
hours, turning the bag occasionally. Drain the chicken
from the marinade, discarding the marinade.

Heat grill to medium heat. Add chicken to grill, and
cook, turning occasionally, until chicken is completely
cooked through, about 8 minutes.

To serve, warm pitas on the grill, about 1-2 minutes per
side. Halve pitas, and fill with chicken, romaine
lettuce, tomatoes, red onion and tzatziki sauce.

Serve immediately.

YIELD: 6 - 8 servings

RECIPE FROM: https://damndelicious.net

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