Grilled Gyro Kebabs
|Ground lamb/Trimmed, cubed lamb stew meat||1⁄2 Pound, trimmed|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Panko bread crumbs||1⁄4 Cup (4 tbs)|
|Cayenne pepper||To Taste|
|For assembling warm gyros|
|Pita pocket||2 , halved crosswise|
|Iceberg lettuce||1 Cup (16 tbs), shredded|
|Feta yogurt spread||1⁄4 Cup (4 tbs)|
|Greek salsa||1⁄4 Cup (4 tbs)|
Preheat grill to high.
Mince lamb, onion, parsley, and garlic in a food processor.
(If using ground lamb, mince onion, parsley, and garlic in a food processor, then mix into meat.) Transfer to a bowl and blend in crumbs and seasonings.
Divide meat into 4 portions, forming each into a cylinder about 4" long and 1" wide.
Insert a skewer through the length of each, shaping the meat onto the skewer.
Coat with nonstick spray.
Grill kebabs, covered, turning occasionally until cooked through, about 8 minutes.
Warm pita on the grill.
To assemble, fill pitas with lettuce, place a kebab inside, remove skewer, then top with spread and salsa.