CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668906f1   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Souvlaki Gyros   
    Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus   
         Yield: 8 Servings   
       
         2 lb Boneless lamb; in 1 1/2"   
              - cubes (pref from the   
              - leg)   
              Red Pepper Mayonnaise   
              +=OR=+   
              Tzatziki   
         1 md Onion; thin sliced   
         1 tb Red wine vinegar   
         8    (8") Homemade Pita Breads   
         2 c  Romaine lettuce; shredded   
         2 md Tomatoes; halved, thin   
              - sliced   
              Tabasco OR other hot sauce   
      
   MMMMM--------------------------MARINADE-------------------------------   
       2/3 c  Onions; chopped   
       2/3 c  Green onions; chopped   
       2/3 c  Olive oil   
       1/3 c  Fresh lemon juice   
         2 tb Garlic; minced   
         2 tb Dried oregano leaves   
         1 tb (ea) Black pepper & 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\ temp, 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 250ºF/120ºC. oven while you cook lamb.   
        
     Bring the lamb back to room temperature if it has been   
     refrigerated. Thread the cubes unto 8 metal or presoaked   
     10" long bamboo skewers.   
        
     TO COOK THE LAMB: In a grill, prepare a medium hot fire.   
     Place the lamb brochettes on the grill and cook 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 guests 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 Waps - The Art of Wrapping Hors   
     D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.   
     Published by William Morrow and Company, 1993   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Chips are just edible spoons   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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