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    Gyros (Greek)


    Source of Recipe


    by Millie, from Complete Book of Greek Cooking

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6615.2

    List of Ingredients




    1/2 C dry red wine
    2 Tbls olive or vegetable oil (I always use olive)
    2 tsp minced garlic
    1/2 tsp dried oregano, crushed
    1/2 tsp salt
    dash of pepper
    1 lb flank steak or london broil (I like the london broil)
    1 Tbls butter or margarine
    4 Pitas*
    3 C chopped lettuce
    1 C tomato, peeled, seeded, and diced
    1 C cucumber, peeled, seeded, and diced
    1 C plain yogurt**

    *In many (most anymore) cities/towns, pita (pocket bread) can be purchased in ethnic bakeries or in supermarkets under such names as "Syrian," "Greek" and "Arab" bread.

    **Commercially purchased yogurt can be thickened by placing yogurt in a cheesecloth~lined sieve & letting it stand overnight in the fridge. Or place a double thickness of paper towels directly over the top of yogurt to absorb the liquid. Refrigerate overnight, remove paper.

    Recipe



    Combine wine, oil, garlic, oregano, salt & pepper. Cut steak into strips, 2~inches long by 1/2~inch wides, or as thin as possible. (you can have yer butcher cut the meat for you if you like)

    Pour wine marinade over beef strips, and let stand for 1 hr at room temp. Drain meat strips & cook, in two batches in hot butter, stirring for 2 to 3 minutes, or until brown on all sides. Serve meat in a chafing dish or hot tray to keep warm.

    Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt & allow each person to fill his own pita.

    Yield 4 servings.

 

 

 

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