| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This recipe will give you the best gyros you can get without mounting a vertical, rotating spit in your kitchen. Enjoy! This recipe can also be grilled.

Lamb Gyros with Cucumber Yogurt Sauce

1 (8-ounce) container plain yogurt
1/3 cup peeled, seeded and chopped cucumber
2 tablespoons grated peeled onion
1 clove garlic, crushed
1 teaspoon granulated sugar
1 pound ground lamb
2 cloves garlic, crushed
1 1/2 teaspoons crushed dried oregano
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon ground black pepper
4 pita pockets
1 medium onion, peeled and thinly sliced
1 medium tomato, cored and thinly sliced

1. Combine yogurt, cucumber, grated onion, the first addition of garlic and sugar in a medium mixing bowl; mix well, cover and refrigerate for at least 1/2 hour.
2. Preheat broiler.
3. In a separate, larger bowl, combine lamb, remaining garlic, oregano, onion powder, salt and pepper; mix well. Shape into two large 1/2-inch-thick patties and broil for 8 to 10 minutes, turning once, or until thoroughly cooked.
4. Carve each patty into thin slices and serve in pita pockets with yogurt sauce, onion and tomato.

Makes 4 servings.