Tuesday, June 2, 2015

GYRO WITH KEBAB

Ingredients
round pitta bread (also called Lebanese bread)
tomatoes, thinly sliced
1 onion, thinly sliced
lettuce, roughly shredded
tzatziki or plain greek yogurt
kebabs



Preparation
This is a rather vague list of ingredients, I know, but it is each according to their own tastes and preferences and also how much people like to eat. Allow 3-6 slices of tomatoes, about 5-6 onion rings and a handful of lettuce per person per pitta. Allow about 1 or 2 tablespoons of tzatziki per person. If you don’t like tzatziki you can use just plain Greek yogurt instead. For the kebabs, you can use whichever meat you prefer, although pork is the traditional meat of Souvlaki , in Greece you now find Souvlaki being sold with lamb or chicken kebabs. Bowl of Tzatziki Thinly slice tomatoes and onion, shred lettuce and put in separate serving bowls.
Prepare the tzatziki and put out in a serving bowl. Prepare kebabs, season to taste (salt, pepper, paprika), and grill meat. In the meantime, take each pitta, and spray each side with oil.
(I find the oil spray you find at the supermarket great as they produce a very fine amount of oil to cover the pitta.) If you havent got that just wipe oil over each side of the pitta with a brush - just make sure its not too thick.) You will need a hot plate to cook the pitta on (use either a cast iron plate, or the bbq hot plate or a large heavy frying pan - thinly sprayed with oil so as to not stick - not to fry.)
Cook the pitta until they start to take a bit of a colour, on each side. This will not take long at all - a couple of minutes. Serve pitta, spread with tzatziki, then layer with lettuce, tomato, onion and meat.
Wrap the pitta up like a cone shape, using a paper napkin or greased paper to hold in place in necessary. An alternative to kebabs is to thinly slice your meat and fry with salt, pepper and paprika until cooked and slightly crispy.

Source:ultimateguidetogreekfood.com