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Pork Gyros

Here is a great recipe for what I like to refer to as the slow dog, the ethnic dish that is traditionally a blend of national dishes.

Gyros is a Greek sandwich — dolma literally means “for the ox,” with name referring to the meat. The name makes little sense since the meat comes from the ox.

However, the name is really just a beautiful fusion of the Spanish ball pinto with the Middle Eastern beef and lamb. It’s a genuinely mouthwatering dish.

This Greek Gyro shows off its versatility. It makes a good wrap, it can be made vegetarian, and it is a great idea for a lazy Sunday picnic.

Gyros

Ingredients

  • Kosher salt
  • 1 ounce ground lamb
  • 1 ounce ground beef
  • 1-inch chunk of onion
  • 5 green peppers
  • 1/2 of a lemon
  • 1/4 of a pepper
  • 4 Tbsp olive oil
  • 1 whole grain sauté pan
  • 2 medium eggs

    Directions

  • Step 1: Place all meat in a large bowl and coat with salt.
  • Step 2: Cut lettuce and tomatoes into small dice, put on a plate.
  • Step 3: Heat olive oil in the sauté pan over medium heat.
  • Step 4: Add meat and diced vegetables to sauté pan.
  • Step 5: Add onions and season with salt and pepper. Do not allow it to get brown. Cook for 5-6 minutes.
  • Step 6: Remove, adding lemon and cumin seeds, salt and pepper to taste.
  • Step 7: Cook for another 4-5 minutes and add eggs to pan, mixing well.
  • Step 8: Transfer to a wrapped lettuce wrap.
  • Step 9: To finish and finish it up, toast tomatoes and arrange over the gyro, adding their olive oil.
  • The lack of a gyro shape is no big deal.
  • [I’ve adapted these amazing Greek and Cajun recipes from Michelle Martin’s Top 20: Menu Ideas for Newcomers to the Cooking World (Simon & Schuster, 2011, $29.99). ]
  • Melissa Clark, an Emmy Award-winning writer and food stylist, blogs at All About the Eats. www.allabouttheeatsshopping.com