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(recipe follows). Mix all ingredients except pita, mixing well and kneading until m;ixture 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 leav- ing a 1" space in between. Cook over hot coals o 10 to 15 mintues, turning frequently.. Take pita and slide gyro onto center. Drizzle with sauce. Fold over to eat SAUCE: Mix together 1 cup yogurt, 2 Tbp. mayo, juice of 1 lemon, 2 scal- lions incl. green tops, finely chopped. I have another recipe that gives the following for the meat mixture: 2# lean ground lamb, 2 slices homemade gread toasted and crumbled; 1 tsp. crushed allspice, 1 tsp. crushed corian- der 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. Krinos Foods has a "gyros kit" that is sold in the frozen food section of some supermarkets. FROM: C TENERY DERIMAN (KJNX92A) Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 08:28:59 -0700 From: email@example.com (BJ)
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