Keltin
01-15-2010, 10:35 PM
Keltin’s Easy Gyro Sandwich
For the meat, I used leftover and thinly sliced lamb from my Lamb Steak recipe that can be found here (http://www.netcookingtalk.com/forums/showthread.php?t=13230).
-------- Tzatziki Sauce --------
Ingredients
2 cups Greek yogurt
1 Tbsp minced garlic
1 medium cucumber, peeked, seeded, and chopped
1 Tbsp Olive Oil
1 Tbsp fresh Dill
Juice of one small Lemon
S&P to taste
Procedure
Put the yogurt in a small strainer hanging over a bowl and allow it to sit for 30 minutes or so to extract excess liquid. Since Greek yogurt is a bit thicker than regular yogurt, you can skip this step if you like. If you are using regular yogurt, then seriously consider doing this to avoid a runny sauce.
Peel the cucumber, cut it in half, then use a spoon to scrape out the seeds. Now roughly chop it.
In a food processor, add all ingredients except the yogurt. Pulse until smooth. In a medium sized bowl, add this mixture to the yogurt and stir well to incorporate. Place in the fridge and let it sit for 1 hour or more before serving so that the flavors meld.
-------- Making the Gyro --------
Ingredients
Thinly sliced Lamb meat
Pita bread
Shredded Lettuce
Thinly sliced Tomatoes
Tzatziki sauce
Salt & Pepper to taste
Balsamic Vinegar and Olive Oil (optional)
Procedure
Place a piece of pita bread between two moist paper towels and microwave for 20 seconds or until warm and pliable.
Apply a layer of the Tzatziki sauce to the bread. Now add shredded lettuce and a layer of thinly sliced tomatoes.
If you like drizzle some Olive oil and vinegar over the lettuce and tomato. Next, sprinkle the lettuce and tomato with Salt and pepper.
Bring 1/2 to 1 cup of beef or lamb broth to a boil and remove from heat. Drop your lamb meat into the hot liquid for 20 seconds to heat it up.
Layer the meat on top of the lettuce and tomatoes. Pile it as high as you like. Finally. add another dollop of the Tzatziki sauce. Roll the pita up and secure in wax paper (or foil) with a toothpick.
Use Greek Yogurt if you can find it.
http://i571.photobucket.com/albums/ss154/keltin/Step_1-102.jpg
Strain the yogurt to remove extra liquid (optional)
http://i571.photobucket.com/albums/ss154/keltin/Step_6-68.jpg
http://i571.photobucket.com/albums/ss154/keltin/Step_7-53.jpg
Peel, seed, and chop the cucumber. To seed, use a small spoon to scrape the seeds out.
http://i571.photobucket.com/albums/ss154/keltin/Step_2-100.jpg
http://i571.photobucket.com/albums/ss154/keltin/Step_3-92.jpg
Chop the Dill.
http://i571.photobucket.com/albums/ss154/keltin/Step_4-85.jpg
Ready for the Food Processor.
http://i571.photobucket.com/albums/ss154/keltin/Step_5-76.jpg
After processing, fold in the yogurt, and then store in the fridge for 1 hour to let flavors meld and the sauce firm up.
http://i571.photobucket.com/albums/ss154/keltin/Step_8-40.jpg
For the meat, I used leftover and thinly sliced lamb from my Lamb Steak recipe that can be found here (http://www.netcookingtalk.com/forums/showthread.php?t=13230).
-------- Tzatziki Sauce --------
Ingredients
2 cups Greek yogurt
1 Tbsp minced garlic
1 medium cucumber, peeked, seeded, and chopped
1 Tbsp Olive Oil
1 Tbsp fresh Dill
Juice of one small Lemon
S&P to taste
Procedure
Put the yogurt in a small strainer hanging over a bowl and allow it to sit for 30 minutes or so to extract excess liquid. Since Greek yogurt is a bit thicker than regular yogurt, you can skip this step if you like. If you are using regular yogurt, then seriously consider doing this to avoid a runny sauce.
Peel the cucumber, cut it in half, then use a spoon to scrape out the seeds. Now roughly chop it.
In a food processor, add all ingredients except the yogurt. Pulse until smooth. In a medium sized bowl, add this mixture to the yogurt and stir well to incorporate. Place in the fridge and let it sit for 1 hour or more before serving so that the flavors meld.
-------- Making the Gyro --------
Ingredients
Thinly sliced Lamb meat
Pita bread
Shredded Lettuce
Thinly sliced Tomatoes
Tzatziki sauce
Salt & Pepper to taste
Balsamic Vinegar and Olive Oil (optional)
Procedure
Place a piece of pita bread between two moist paper towels and microwave for 20 seconds or until warm and pliable.
Apply a layer of the Tzatziki sauce to the bread. Now add shredded lettuce and a layer of thinly sliced tomatoes.
If you like drizzle some Olive oil and vinegar over the lettuce and tomato. Next, sprinkle the lettuce and tomato with Salt and pepper.
Bring 1/2 to 1 cup of beef or lamb broth to a boil and remove from heat. Drop your lamb meat into the hot liquid for 20 seconds to heat it up.
Layer the meat on top of the lettuce and tomatoes. Pile it as high as you like. Finally. add another dollop of the Tzatziki sauce. Roll the pita up and secure in wax paper (or foil) with a toothpick.
Use Greek Yogurt if you can find it.
http://i571.photobucket.com/albums/ss154/keltin/Step_1-102.jpg
Strain the yogurt to remove extra liquid (optional)
http://i571.photobucket.com/albums/ss154/keltin/Step_6-68.jpg
http://i571.photobucket.com/albums/ss154/keltin/Step_7-53.jpg
Peel, seed, and chop the cucumber. To seed, use a small spoon to scrape the seeds out.
http://i571.photobucket.com/albums/ss154/keltin/Step_2-100.jpg
http://i571.photobucket.com/albums/ss154/keltin/Step_3-92.jpg
Chop the Dill.
http://i571.photobucket.com/albums/ss154/keltin/Step_4-85.jpg
Ready for the Food Processor.
http://i571.photobucket.com/albums/ss154/keltin/Step_5-76.jpg
After processing, fold in the yogurt, and then store in the fridge for 1 hour to let flavors meld and the sauce firm up.
http://i571.photobucket.com/albums/ss154/keltin/Step_8-40.jpg