Gyros - 4

Course : Greek
Serves: 8
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2 pounds lamb
4 bunches green onion -- finely chopped
1 cup onion -- minced
1 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon parsley
1 teaspoon salt
1/4 teaspoon black pepper
8 large pita

Preparation / Directions:

Mix all ingredients except pita, mixing well and kneading until mixture is stiff. On skewer pack meat mixture about 5" long and not more than 2" in diam. Put as many "fingers" as possible on a skewer leaving a 1" space in between. Cook over hot coals o 10 to 15 minutes, turning frequently.. Take pita and slide gyro onto center. Drizzle with sauce. Fold over to eat SAUCE: Mix together 1 cup yogurt, 2 Tbs. mayo, juice of 1 lemon, 2 scallions incl. green tops, finely chopped. I have another recipe that gives the following for the meat mixture: 2# lean ground lamb, 2 slices homemade bread toasted and crumbled; 1 tsp. crushed allspice, 1 tsp. crushed coriander seed1 clove pressed garlic; 1 grated onion; 1 tsp. chopped fresh savory; salt and freshly ;ground pepper. This latter recipe also suggests wrapping the "fingers" on the skewer with sliced bacon. If anyone tries this, let me know how it works out. I have this frequently in Greece and here in the U.S., but as I have said, I view it as a "deli" item.

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