Greek Gyros Recipe
Servings: 6
Ingredients
- 1/2 c. Vegetable oil
- 2 Tbsp. White wine vinegar
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 2 Tbsp. Dijon-style mustard
- 1/2 c. Plain yogurt
- 1 tsp Dry dillweed
- 1/2 lb Grnd lamb
- 1/2 lb Grnd beef
- 2 slc White bread
- 2 Tbsp. Fresh parsley, minced Or possibly
- 1 tsp Dry leaf parsley
- 1 x Garlic clove, chopped
- 1 tsp Salt
- 1/8 tsp Pepper
- 1/4 tsp Grnd funugreek
- 1/2 tsp Grnd cumin
- 1 x Egg, beaten
- 6 x Pita-bread rounds
- 6 x Green onions
- 12 x Greek or possibly black olives
Directions
- DILL YOGURT SAUCE-In a blender, combine oil, vinegar, sugar, salt and mustard. Process till smooth and thickened. Pour sauce into a bowl. Stir in yogurt and dillweed. Chill 4 hrs before serving. To make gyros: Combine lamb and beef in a medium bowl. Tear white-bread slices in pcs.
- Place in a blender or possibly food processor. Process to uniform crumbs. Add in bread crumbs, parsley, garlic, salt, pepper, fenugreek (available in health-food stores or possibly specialty shops) and cumin to meat mix. Blend well. Stir egg into meat mix. Preheat oven to 375 . Form meat mix into 6 logs, each about 4" long. Place logs on a 15x10 jelly-roll pan. Bake till brown, about 15 min. Wrap bread rounds in foil. Hot in oven as meat cooks.
- Trim green onion tops. Cut onions lengthwise in strips. Remove bread rounds and meat from oven. Place each meat log on top of a bread round. Spoon Dilled Yogurt Sauce generously over meat. Sprinkle with onion strips.
- Garnish each sandwich with olives. Roll up bread to make a sandwich.
- "Soups and Sandwiches" by Sue and Bill Demming.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 468 | |
| Calories from Fat 354 | 76% |
| Total Fat 39.64g | 50% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.47g | |
| Cholesterol 87mg | 29% |
| Sodium 1121mg | 47% |
| Potassium 293mg | 8% |
| Total Carbs 12.73g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.85g | 3% |
| Protein 16.08g | 26% |
