Ingredients
2
pound
lean, boneless lamb (use meat cut from the leg or shoulder), cut in 1 inch cubes
1/3
cup
olive oil
1/2
cup
lemon juice, fresh
2
each
garlic cloves, peeled, cut in quarters
1
teaspoon
thyme, fresh, chopped
1
teaspoon
oregano or marjoram, fresh, chopped
1
pepper, freshly ground
2
each
spanish onions, cut in thinly sliced rings
24
sm
romaine lettuce leaves, washed and dried
6
lg
pita bread rounds
3
each
tomatoes, ripe
GARLIC YOGURT SAUCE:
2
cup
plain yogurt
1
each
garlic clove, peeled and minced
1
teaspoon
oregano or marjoram, fresh, chopped
1
tablespoon
lemon juice, fresh
1
teaspoon
olive oil
1
salt and pepper, to taste
Directions:
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. Makes about 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 inches 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.
Yield: 12 gyros, 2 per person.
How To make Greek Gyro's Videos
Homemade Greek Gyros ~ How to make Easy Gyros Gyro Recipe
This is a very unique and easy gyro recipe using ground lamb,
ground beef and seasonings. It may not be authentic or classic BUT it is easy and yummy! Has the great flavors of a Greek Gyro and everyone will love them. Topped with the traditional Tzatziki sauce. This is a fun recipe. Enjoy.
#gyros #gyro #recipe #food #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
TZATZIKI Greek Yogurt Cucumber Garlic SAUCE Recipe
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Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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Chicken Gyros | Akis Petretzikis
Subscribe:
The traditional Greek street food: gyros! Now, you can make your own chicken gyros easily and quickly by following my foolproof recipe! This succulent meat delicacy will have everyone hooked!
Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela
Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia
Athanasopoulou, Diana Alexaki
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Chicken Gyros
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CHICKEN GYROS
Servings: 8
INGREDIENTS
Marinade
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
2 pounds boneless skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 sturdy wooden skewer (roughly 10 inches)
Tzatziki Sauce
1 large cucumber, shredded
2 cups Greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste
8 pitas
Sliced onion
Sliced tomato
PREPARATION
1. In a large bowl, combine marinade ingredients and stir well.
2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
3. Preheat oven to 400°F (200°C).
4. In a medium bowl, combine tzatziki ingredients and stir well. 5.Cover and refrigerate at least 30 minutes.
6.On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
7. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
8. Enjoy!
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Easiest, Tastiest, and BEST Homemade Gyro Meat Recipe
Make your own Greek gyro meat at home! This gyro meat recipe is so simple to make, but it authentic and turns out delicious. If you've ever wanted to make restaurant-style gyro meat at a home, you've found the easiest, tastiest, and best gyro meat recipe ever!
Recipe here:
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