MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Gyros
 Categories: Greek, Lamb
      Yield: 1 Batch

MMMMM-----------------------SEASONING MIX----------------------------
      1 tb Greek oregano
      1 tb Rubbed sage
      1 tb Whole coriander seed
      2 ts Marjoram
      1 ts Granulated garlic
      1 ts Granulated onion
      1 ts Whole cumin
    1/2 ts Whole fenugreek
    1/2 ts Whole black pepper

MMMMM------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Ground lamb (80 to 85%
           -lean)
      1 lg Egg
    1/3 c  Fine bread crumbs
  1 1/2 ts Salt

MMMMM-----------------------CUCUMBER SAUCE----------------------------
           Sour cream or yogurt
      1    Onion; finely diced
      1    Cucumber; finely diced
           Green onions; chopped
      1 cl Garlic; pressed
    1/3    Lime; juice of
      1 pn Salt
      1 ts Seasoning Mix

  Having tried duplicating the Kronos Gyro Meat a couple previous
  times, they were edible, but not quite what I had in mind. This works
  very well and comes pretty darn close to what you'll find in the
  restaurants (that use Kronos brand gyro meat). - sw

  Grind all seasoning mix ingredients in a coffee grinder or by using a
  mortar/pestle.

  Mix cucumber sauce ingredients together and let sit for 2 to 6 hours.

  Mix remaining spice mixture into meat mixture and blend well. Some
  people have reported success using a food processor for a
  denser-textured meat. Working the meat well with spatula or hands to
  mix also acheives the same effect

  Press meat/spice mixture into a adequate loaf pan and cover with
  sliced onions. Bake unconvered at 375øF for 35 to 40 minutes.

  After baking the gyro loaf, you can optionally fry slices of the meat
  in a very hot pan for a minute or two to give the meat some texture
  and maillard effect (browing). You can also briefly fry some onions
  along side the meat to use in filling the pita. The cooked onions
  should still be slightly crispy and not too limp.

  Or you can just slice the loaf and some fresh onion and use as is.

  I sometimes use warmed tortillas rather than pitas to make my gyros.
  The tortillas or pitas are warmed over the open flame of the gas
  burner. I also sometimes substitute Mexican cotija cheese for feta
  cheese, but I never use cow's milk feta - only sheep's milk. The
  cheese is optional. Chopped tomatoes also usually accompany the meat,
  onion, and cucumber sauce filling.

  Recipe by Steve Wertz

  Recipe FROM: <https://web.archive.org/web/20170328104825/
  http://recfoodcooking.org/sigs/Steve Wertz/Lamb Gyros.html>

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