MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lamb Gyros Categories: Greek, Lamb Yield: 1 Batch MMMMM-----------------------SEASONING MIX---------------------------- 1 tb Greek oregano 1 tb Rubbed sage 1 tb Whole coriander seed 2 ts Marjoram 1 ts Granulated garlic 1 ts Granulated onion 1 ts Whole cumin 1/2 ts Whole fenugreek 1/2 ts Whole black pepper MMMMM------------------------MEAT MIXTURE----------------------------- 1 1/2 lb Ground lamb (80 to 85% -lean) 1 lg Egg 1/3 c Fine bread crumbs 1 1/2 ts Salt MMMMM-----------------------CUCUMBER SAUCE---------------------------- Sour cream or yogurt 1 Onion; finely diced 1 Cucumber; finely diced Green onions; chopped 1 cl Garlic; pressed 1/3 Lime; juice of 1 pn Salt 1 ts Seasoning Mix Having tried duplicating the Kronos Gyro Meat a couple previous times, they were edible, but not quite what I had in mind. This works very well and comes pretty darn close to what you'll find in the restaurants (that use Kronos brand gyro meat). - sw Grind all seasoning mix ingredients in a coffee grinder or by using a mortar/pestle. Mix cucumber sauce ingredients together and let sit for 2 to 6 hours. Mix remaining spice mixture into meat mixture and blend well. Some people have reported success using a food processor for a denser-textured meat. Working the meat well with spatula or hands to mix also acheives the same effect Press meat/spice mixture into a adequate loaf pan and cover with sliced onions. Bake unconvered at 375°F for 35 to 40 minutes. After baking the gyro loaf, you can optionally fry slices of the meat in a very hot pan for a minute or two to give the meat some texture and maillard effect (browing). You can also briefly fry some onions along side the meat to use in filling the pita. The cooked onions should still be slightly crispy and not too limp. Or you can just slice the loaf and some fresh onion and use as is. I sometimes use warmed tortillas rather than pitas to make my gyros. The tortillas or pitas are warmed over the open flame of the gas burner. I also sometimes substitute Mexican cotija cheese for feta cheese, but I never use cow's milk feta - only sheep's milk. The cheese is optional. Chopped tomatoes also usually accompany the meat, onion, and cucumber sauce filling. Recipe by Steve Wertz Recipe FROM: MMMMM