When I got to the page with a gyro recipe on it, I stopped, stared and began salivating a bit. (Is it unlady-like to tell people you were salivating over food?)
Then I showed it to my husband and he declared that I should make the gyros right then and there. The only problem was that #1 - we already had dinner. #2 - It was nearly 11:00 at night. #3 - I didn't have half the ingredients.
So we made them yesterday. Except, since we both enjoy lamb a great deal, we made them from lamb instead of the recommended skirt steak. However, if you're adverse to lamb for whatever reason, I'm sure skirt steak will work just fine in its place.
The fun thing about gyros is you can really put whatever sounds good to you in them. So just look at this "recipe" as more of a guideline.
Gyros with Greek Yogurt Sauce
Serves 2 (but easy to double or triple!)
1 lb. of lamb chops or skirt steak
Salt and pepper
1/3 c. plain greek yogurt, room temperature
1/2 lime, juiced
1 clove of garlic, minced
salt and pepper
dash of paprika
Grilled Bell pepper
To make these gyros, sprinkle paprika, garlic powder, dried basil, salt and pepper on each side of the lamb/beef. Grill it until medium. If you're wanting to use the bell pepper and onions, just drizzle them with oil, then sprinkle on salt and pepper before throwing them on the grill.
Heat up your pitas by wrapping them in foil and placing them on the grill for a few minutes.
While the food is on the grill, mix up the sauce by combining greek yogurt, lime juice, minced garlic, paprika, salt and pepper together in a small bowl. Allow to rest on the counter until you need it.
Once the meat is cooked, allow it to rest for 5-10 minutes. Then slice into it and cut it into bite-size pieces. Place the meat into your warm pita and top it with some of the yogurt sauce. Add in any toppings your heart desires and chow down!