Gyros

GYROS:

1 lb. ground lamb
1 lg. clove garlic, pressed
2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. salt
1/2 tsp. pepper
1/8 c. snipped parsley
6 pita pockets
2 tomatoes, chopped
2 onions, chopped

SAUCE:

16 oz. sour cream
1 med. cucumber, pureed (puree in blender & strain to remove liquid)
2 cloves garlic, pressed
1/4 tsp. salt
2 tbsp. sugar

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes a good main course served over rice.

GYROS SAUCE:

1/2 c. grated cucumbers
1 c. plain yogurt
1/2 tsp. garlic powder

Squeeze cucumbers after grating.
Blend with yogurt and garlic powder.
Refrigerate to cool.

GYROS GREEK SANDWICH:

1 lb. ground lamb or beef
2 tbsp. water
1 tbsp. lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano leaves
1/2 tsp. pepper
2 cloves garlic, crushed
1 sm. onion, chopped, about 1/4 c.
2 tbsp. vegetable oil
4 pita breads, 6 inch diameter
2 c. shredded lettuce
1/2 c. plain yogurt, or 1/2 c. sour cream
1 tbsp. snipped mint or 2 tsp. dried mint leaves
1 tsp. sugar
1 sm. cucumber, peeled and chopped, about
3/4 c.1 med. tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper, garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently until done, 10-12 minutes. Split each bread half way around with knife; separate to form pocket. (If preferred, you can just fold pita bread, taco form to hold filling.) Place patty in bread; top with lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce; top with tomato. Makes 4 sandwiches. Great with fried and beef based soup.