Text 9883, 87 rader
Skriven 2011-04-24 06:07:00 av Dave Drum (1:124/311)
Ärende: DP 348
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Souvlaki Gyros
 Categories: Greek, Meat
      Yield: 4 Servings
 
      2 lb Lean boneless lamb, cut into
  1 1/2    -in
           -cubes (preferably from the
           -leg)
           -Red Pepper Mayonnaise OR
           -Tzatziki
      1 md Onion, thinly sliced
      1 tb Red wine vinegar
      8    8-in Homemade Pita Breads
      2 c  Romaine lettuce, shredded
      2 md Tomatoes, halved and thinly
           -sliced
           -Tabasco OR other hot sauce
           -(optional)

MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Onions, chopped
    2/3 c  Fresh onions, chopped
    2/3 c  Olive oil
    1/3 c  Fresh lemon juice
      2 tb Garlic, minced
      2 tb Dried oregano leaves
      1 tb Black pepper, freshly
           -ground
      1 ts 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 temperature, 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 preheated 250 degree F. oven while you cook the lamb.
  
  Bring the lamb back to room temperature if it has been
  refrigerated.  Thread the cubes unto 8 metal or presoaked 10-inch
  long bamboo skewers.
  
  TO COOK THE LAMB:  In a grill, prepare a medium hot fire.  Place
  the lamb brochettes on the grill and cook for 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 guest 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 Wraps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole
  Routhier.  Published by William Morrow and Company,
  1993
  
  From: David Pileggi                   Date: 05-17-99
  Fido-National Cooking Echo
 
MMMMM

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