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Gyros




Source of Recipe


from sunbeam com


List of Ingredients




1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspooon onion powder
1/4 teaspoon ground cumin
2 pounds boneless lamb leg roast, trimmed and tied
1, 8ounce container lowfat plain yogurt
1/2 medium seeded and chopped cucumber, peeled
2 thinly sliced green onions
1 tabspoon snipped fresh mint or 1 teaspoon dried mint
1/4 teaspoon sugar
3, 6inch pita breads
1 cup chopped fresh spinach

Recipe



In a small bowl, combine vinegar, oregano, garlic powder, salt, pepper,
onion powder and cumin; Untie roast; rub inside and out with herb mixture.
Re-roll roast and tie with kitchen twine.
Spray inside of rotisserie basket with nonstick cooking spray;
fit onto hub of drip tray. On spit, center roast and insert spit into
rotisserie; close door. Plug in rotisserie, and be certain it rotates
freely. Cook 45-60 minutes, until thermometer inserted in center of roast
reaches 145°F. for medium, 160° F. for well done.
While roast is cooking, in a small bowl, combine yogurt, cucumber,
onions, mint and sugar. Cover and chill to let flavors blend.
When roast is ready, open rotisserie door, and using oven mitts, grasp
end of spit and basket to remove. Place on a heatproof work surface, tent
with foil and let stand 10 minutes. Remove roast from spit. Using a thin,
sharp knife, shave thin slices from roast.
Cut each pita round vertically in half and open. Fill each with slices of
lamb, then top with some of the chopped spinach and a generous dollop of
yogurt mixture.
Makes 6 servings.