Gyro Sandwich Recipe
This is the recipe to make a Greek gyro sandwich. Very often this recipe is used for breakfast dishes.
Ingredients
- Ground Beef 2 lb
- Water 4 tablespoons
- Lemon Juice 2 tablespoons
- Salt 2 teaspoons
- Ground Cumin 2 teaspoons
- Oregano Leaves 2 teaspoons
- Pepper 1 teaspoon
- Garlic Cloves (crushed) 4
- Onion (chopped) 2
- Oil 3 tablespoons
- Pita Bread 6
- Shredded Lettuce 4 cups
- Plain Yogurt 1 cup
- Mint Leaves 4 teaspoons
- Sugar 2 teaspoons
- Cucumber (peeled and chopped) 2
- Tomato (chopped) 1
- In a mixing bowl, mix ground beef, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.
- After mixing well, shape the meat into about 4 to 5 thin patties.
- In a skillet heat oil and cook the patties over medium heat.
- It will take about 12 to 15 minutes for the patties to cook, but make sure you keep turning the patties frequently, else the patties will stick to the skillet.
- While the patties are cooking, split each pita bread half way around with a knife and separate to form a pocket.
- Place the patty in bread and top it with lettuce.
- In a bowl mix yogurt, mint, sugar and cucumber.
- Place a spoon of cucumber mixture on top of lettuce and top with tomato.
- Now your gyro sandwich is ready to be savored.
I am personally very fond of chicken gyro sandwich, as compared to any other gyro sandwich. This may seem as a very lengthy recipe, but it certainly makes mouth-watering sandwiches.
Ingredients for Marinade
- Olive Oil 1 cup
- Fresh Lemon Juice ¾ cup
- Garlic (minced) ¼ cup
- Dried Mint 2 tablespoons
- Dried Oregano 2 tablespoons
- Black Pepper 2 tablespoons
- Salt 1 tablespoon
- Boneless, Skinless Chicken Breast (cut into bite sized pieces) 10 pounds
- Pita Breads 24
- Feta (crumbled) 12 ounces
- Cream Cheese (softened) 1½ pound
- Plain Yogurt 4 cups
- Fresh Lemon Juice ¼ cup
- Garlic (Minced) 2 teaspoons
- Dried Dill 1 tablespoon
- Salt 2 teaspoons
- In a mixing bowl whisk all the marinade ingredients together.
- Keep ¾ cup of the marinade aside.
- Pour the remaining marinade over the chicken pieces and toss well. Refrigerate the chicken for about 2 to 2½ hours.
- Heat a skillet over medium-high heat and sauté chicken in batches till well cooked.
- Transfer the chicken to a bowl and divide the chicken evenly among one quart size freezer bags.
- Pour the remaining marinade over the chicken in even quantity and shake the bag well.
- In a mixing bowl, mix together all the yogurt dill sauce ingredients and whisk with a hand mixer until smooth.
- Preheat the oven to 350 degrees Fahrenheit and place foil wrapped pitas in the oven for 10 minutes.
- Warm chicken in a microwave.
- On the pita bread place one serving of chicken, yogurt dill sauce and crumbled feta. Roll the bread and serve.
没有评论:
发表评论