Greek Gyros
| Yield: | 6 Servings |
| Categories: | Sandwiches |
| DILL YOGURT SAUCE | ||
| 1/2 | c | Vegetable oil |
| 2 | tb | White wine vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Dijon-style mustard |
| 1/2 | c | Plain yogurt |
| 1 | ts | Dried dillweed |
| FOR GYROS | ||
| 1/2 | lb | Ground lamb |
| 1/2 | lb | Ground beef |
| 2 | sl | White bread |
| 2 | tb | Fresh parsley; chopped OR |
| 1 | ts | Dried leaf parsley |
| 1 | Garlic clove; minced | |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Ground funugreek |
| 1/2 | ts | Ground cumin |
| 1 | Egg; beaten | |
| 6 | Pita-bread rounds | |
| 6 | Green onions | |
| 12 | Greek or black olives |
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