MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Souvlaki Gyros
 Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus
      Yield: 8 Servings
 
      2 lb Boneless lamb; in 1 1/2"
           - cubes (pref from the
           - leg)
           Red pepper mayonnaise -OR-
           Tzatziki
      1 md Onion; thin sliced
      1 tb Red wine vinegar
      8    (8") Homemade pita breads
      2 c  Romaine lettuce; shredded
      2 md Tomatoes; halved, thin
           - sliced
           Tabasco OR other hot sauce

MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Onions; chopped
    2/3 c  Green onions; chopped
    2/3 c  Olive oil
    1/3 c  Fresh lemon juice
      2 tb Garlic; minced
      2 tb Dried oregano leaves
      1 tb Black pepper
      1 ts Salt
 
  TO MARINATE THE LAMB:

  In a large nonreactive mixing bowl, place the lamb cubes.
  
  In the bowl of a food processor fitted with the metal blade,
  combine all of the marinade ingredients and process them into a
  puree. Pour the marinade over the lamb. Using your hands, toss the
  meat to coat well.  Cover the bowl and allow the meat to marinate
  for at least 4 hours at room temperature, or refrigerate overnight.
  
  Prepare the Red Pepper Mayonnaise and/or Tzatziki.  Cover and
  refrigerate.
  
  In a bowl, toss the onion with vinegar. Cover and refrigerate.
  
  Prepare the Homemade Pita Breads. Wrap in foil and keep warm in a
  250°F/120°C. oven while you cook lamb.
  
  Bring the lamb back to room temperature if it has been
  refrigerated. Thread the cubes unto 8 metal or presoaked 10" long
  bamboo skewers.
  
  TO COOK THE LAMB:

  In a grill, prepare a medium hot fire.  Place the lamb brochettes
  on the grill and cook turning them frequently, until the lamb is
  medium rare, about 7 minutes. To a warm platter, transfer the
  brochettes and remove the lambs from the skewers.
  
  If you do not have a grill, the brochettes can be broiled in the
  oven.
  
  TO SERVE:

  Set out the pita breads, lamb cubes, mayonnaise and/or tzatziki,
  onions, lettuce, and tomatoes at the table for guests to help
  themselves.
  
  To eat, spread some of the mayonnaise and/or tzatziki over a pita.
  Distribute a few of the lamb cubes on the bread and top with
  onions, lettuce, and tomatoes.  Sprinkle on a few drops of the hot
  sauce, if desired.  Roll up the pita and eat out of hand.
  
  Recipe: "Cooking Under Wraps - The Art of Wrapping Hors D'Oeurves,
  Main Courses, and Desserts" by Nicole Routhier.
  Published by William Morrow and Company, 1993
 
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