Thursday, May 26, 2011

Gryo with Tatziki

It's time again for another recipe that takes me for a walk down memory lane. The time is roughly 12 years ago when I was in Colorado with a high adventure group, we were out there to fish, mountain climb, repel, and white water rafting. It was one of the funnest summers of my early teenage years. I wish I could remember all the towns we visited, but for a teenager that was such a small detail, especially when I was busy having fun. While we were on our way out to go fishing for the afternoon, we stopped for lunch in supplies in one of the local towns. We ate lunch at a sort of 50's style diner. At this diner they had Gyro's on the menu and I was persuaded to try one, probably one of the few times to give into peer pressure for a teenager. I'm thankful I did because it was absolutely delicious. Well fast forward to now. My wife has never had a Gyro, so I knew she needed to try one. I looked for several ways of trying to give her some sort of decent glimpse of how delicious they can be. I settled on a simple recipe that called for items I knew were a little more economical and easily obtainable. She really liked my attempt at making them, so I may have to attempt a little more accurate recipe with proper ingredients. The real fun of this recipe came when our little girl wanted in on the action of her food wrapped like Mom and Dad's. We took a leaf of lettuce and made her a small wrap with a little sauce and a few small bite size chunks of the meat, she loved it. So this recipe is Tot approved!
Meat Mixture
1 lb. ground lamb or beef (I used beef)
1/4 cup minced red onion
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1/4 tsp. nutmeg
1 tsp. fresh lemon juice
4 rounds of flat bread or pita
tomato; sliced

Tzatziki sauce
1 cup plain yogurt
4 garlic cloves; roasted and finely chopped
1/2 lemon; juiced
2 tsp. finely chopped mint
1/4 cup finely chopped cucumber without seeds
Salt to taste

1. Place whole, un-peeled garlic cloves in a small, un-oiled skillet over medium low heat and cook for about two minutes per side-until lightly browned. Peel and chop finely.
2. Combine all ingredients in a small bowl.
Allow the sauce to set in the refrigerator for a couple of hours to let the flavors mingle.

Meat Mixture
1. Thoroughly combine all ingredients in a bowl.
2. Divide into four equal portions and shape into oblong patties about 3" wide, 6" long, 1/2" thick. Refrigerate for an hour.
3. Grill patties over hot fire for 3-4 minutes per side.
4. Spread Tzatziki sauce down the center of a flat bread round, add a lettuce leaf, add some diced tomato. Add the patty, fold the bread over the meat and enjoy.


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