Lamb Gyros in Montana
Posted
Sat, 01/29/05
I love Greek gyros but haven't been able to find a decent version of the dish where I live. The best gyros were served at a hole-in-the-wall Greek café in Missoula, Montana some years ago. I can't remember the name of the place now. I was staying in Missoula for one week as part of my job at the time, and visited the Greek café four times before I left.
The "job" went to the wayside in 1998 along with my second husband. However, I've yet to find a comparable replacement gyro.
The following recipes comes pretty close:
Gyros (Greek Pita Sandwiches)
1 LB lean ground lamb
Prepare the Tzatziki. Cover and chill. To prepare the Gyros, combine the lamb, garlic, oregano, onion powder, salt and black pepper in a bowl. Mix well. Shape into patties. Broil the patties in the oven on a broiler pan, three or four inches from the heat. Broil eight to ten minutes, or until no longer pink. Cut each patty into length-wise strips. Place equal amounts of lamb, tomatoes and onion in each Pita half; add desired portion of Tzatziki (cucumber-yogurt sauce). Serve.
And the sauce:
Tzatziki (Cucumber-Yogurt Sauce)
Prepare the Tzatziki by mixing all of the ingredients well in a bowl. Cover and chill. Note: Tzatziki is commonly used with Greek Gyros.
The Montana gyros did not contain ground lamb, but rather roasted lamb on a turning spit. Someday I hope to duplicate the dish to perfection. If not, I may have to take one more road trip to Missoula and abscond with the recipe. I'm joking, naturally.
*Related Blog Post: Tzatziki (11/02/03); Fast Food Gyros (09/13/14).
Tags: Dips, Dressings & Sauces;
Greece;
Sandwiches
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