Greek Gyro Recipes

      2 lb Lean, boneless lamb*
           -- cut in 1" cubes
    1/3 c  Olive oil
    1/2 c  Fresh lemon juice
      2    Garlic cloves
           -- peeled, cut in quarters
      1 ts Chopped fresh thyme
      1 ts Chopped fresh oregano or
      1 ts Chopped fresh marjoram
           Fresh ground pepper to taste
      2    Spanish onions; cut in
           -thinly sliced rings
     24 sm Romaine lettuce leaves
           -- washed and dried
      6 lg Pita bread rounds
      3 md Ripe tomatoes

     GARLIC YOGURT SAUCE
      2 c  Plain yogurt
      1    Garlic clove
           -- peeled and minced
      1 ts Chopped fresh oregano or
      1 ts Chopped fresh marjoram
      1 tb Fresh lemon juice
      1 ts Olive oil
           Salt and pepper; to taste

  *Use meat cut from the leg or shoulder.
 
  The morning before a barbecue, make marinade by combining
  oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
  Remove about 1/4 cup to mix with the onions.  Place lamb cubes in
  bowl with remaining marinade; toss to coat well.
 
  Place onions in small bowl and toss with reserved marinade.  Cover
  with plastic wrap and chill, up to several hours, turning several
  times.
 
  Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth
  and spooning in the yogurt.  Tie up edges of cheesecloth with string
  to form a pouch.  Suspend over bowl (tying from refrigerator rack
  above bowl), or place in a colander over bowl and let stand to drain
  several hours. Moisture will drip from the yogurt, giving it a
  thicker consistency. Mix drained yogurt with minced garlic, chopped
  herbs, lemon juice, oil, salt and pepper.  Cover and chill.  Makes
  about 1 cup.
   Stack pita bread rounds into 2 piles and wrap each in foil, dull side
  out.
 
  To barbecue, heat coals or gas barbecue.  Remove meat from marinade,
  reserving some marinade for basting.  (Discard any large garlic
  pieces.) Thread lamb onto greased skewers and grill over greased
  grill about 4" from hot coals.  Cook, turning and basting often,
  about 10 minutes or until lamb is brown on the outside, still pink
  inside. Warm pita rounds over barbecue.
 
  Before serving, lift the onions from the marinade with a slotted
  spoon and place in a serving bowl.  Cut whole tomatoes into thin
  wedges and place on plate. Place lettuce leaves on plate.  Set out
  yogurt sauce and lots of napkins to facilitate handling of gyros.
 
  To serve, cut each warmed pita bread in half and separate to form 2
  pockets.  Each person will fill a warmed pita picket with some of the
  grilled lamb cubes, lettuce, tomatoes and onions, topping with a
  spoonful of sauce.

Symphony Sandwiches

   1      tablespoon    Dijon mustard
   1      tablespoon    reduced-fat mayonnaise
     1/8  teaspoon      garlic powder
     1/2                California avocado -- optional
   1      medium        tomato
   2                    flavored 10-inch flour tortillas -- (wraps)
     1/4  pound         smoked deli turkey
   4      slices        provolone cheese
     1/2  cup           shredded carrots
     1/2  cup           alfalfa sprouts

In a small dish, stir together the mustard, mayonnaise and garlic powder.
If using the avocado, cut it in half and twist to remove the seed.  Reserve
one half for another use.  Cut the remaining half in half.  Peel the skin
away from the flesh.  Cut each piece into 4 slices and set aside.  Slice
the unpeeled tomato and set aside.

Microwave the first tortilla for 30 seconds, uncovered, on high.  Spread
half the mustard mixture over the entire tortilla surface.  In the center
of the tortilla, leaving a 1/2-inch edge, place 2 slices of cheese and half
each of the turkey, avocado (if using), tomato, carrots and sprouts.  Fold
in the sides and roll it up burrito-style.

Repeat the process to make the second sandwich.

Cut the sandwiches in half and wrap each half in foil.  Serve at once or
refrigerate until ready to serve.