---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Gyros
 Categories: Sandwiches, Greek
      Yield: 6 servings
 
           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
 
  DILL YOGURT SAUCE-In a blender, combine oil, vinegar,
  sugar, salt and mustard. Process until smooth and
  thickened. Pour sauce into a bowl. Stir in yogurt and
  dillweed. Refrigerate 4 hours before serving. To make
  gyros: Combine lamb and beef in a medium bowl. Tear
  white-bread slices in pieces. Place in a blender or
  food processor. Process to uniform crumbs. Add bread
  crumbs, parsley, garlic, salt, pepper, fenugreek
  (available in health-food stores or specialty shops)
  and cumin to meat mixture. Blend well. Stir egg into
  meat mixture. Preheat oven to 375°. Form meat mixture
  into 6 logs, each about 4" long. Place logs on a 15x10
  jelly-roll pan. Bake until brown, about 15 minutes.
  Wrap bread rounds in foil. Warm in oven as meat cooks.
  Trim green onion tops. Cut onions lengthwise in
  strips. Remove bread rounds and meat from oven. Place
  each meat log on top of a bread round. Spoon Dilled
  Yogurt Sauce generously over meat. Sprinkle with onion
  strips. Garnish each sandwich with olives. Roll up
  bread to make a sandwich.

  From "Soups and Sandwiches" by Sue and Bill Demming.
 
-----