Normally – made with compressed lamb on a spit. This recipe calls for ground lamb, pressing it, slicing it thin (from sausage) You can choose to make lamb a few days early You need GREEK Pita Bread – need to put oil on both sides before briefly heating on a hot grill. 1 cup Greek Salsa -- (recipe below) or 8 paper-thin slices of red onion and 8 (1/4 inch) slices of tomato Make the Greek salsa first, and set aside. You will have some left over. In a bowl, combine the lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt, and cayenne pepper. Using your hands, mix all the ingredients together well. Form 7 to 8 cylinders (about the size of a sausage), 4 inches long and 1 inch wide. Heat a heavy-bottomed skillet on high heat. Add 2 tablespoons of canola oil and heat until it starts to smoke. Add the lamb, and turn the heat down to medium. Saute, turning every minute, for about 12 minutes. Remove from the skillet and let rest for 5 minutes before slicing. Brush the pita bread lightly on both sides with the remainder of the oil. To heat the bread, using tongs, hold each piece over a gas burner set to low, and move it back and forth for 20 seconds on each side, until heated through. Be careful not to burn it. Place the bread on a plate, and cover to keep warm. To assemble the gyros, slice the lamb into long, ¼ inch thick slices. Place 2 to 3 tablespoons of Tzatziki spread over each piece of warm pita bread. Add a handful of lettuce and ¼ cup of Greek salsa. Place the sliced lamb on top. Lay a square of foil in front of you on a cutting board with one of the corners at the bottom (so the square looks like a diamond shape). Fold the top half over 3 inches. Place a folded gyro on the foil, leaving 2 inches of foil showing on the bottom. Fold the bottom 2 inches of the foil over the bottom of the gyro. Fold the sides over the gyro, first the left, then the right. You now have a leak-resistant pouch, just like the ones you get from the street vendors in New York. Enjoy! Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in a bowl. Let stand at room temperature until ready to serve. Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.
Important information you should know when buying your first home. As a first time home buyer, what is the most important thing to consider? - Don’t Let Your Emotions Carry You Away How do I know if I can buy a home and not be 'house poor'? - Work with a Mortgage Broker Before You Start the Buying Process - Plan For the Unexpected What is the legal process for buying a house? - Everything Should Be In Writing - When Offer is Accepted It Becomes a Purchase Agreement What do buyers need to know about preparing the offer? - Make Sure Nothing is Left Out Is there anything in particular you should look for when you check over the purchase offer? - Inspection Clause is Critical Why is titling the house important? - Titling Is The Legal Way You Own The House What are some of different ways you can title the house? - tenants in common - tenants with survivorship rights - in a trust Why is this so important to worry about now? Why not down the road? - Decide on Titling Before Closing Get more estate planning information from Andy and Danielle Mayoras at TrialandHeirs.com and on twitter at @TrialAndHeirs.
