CHU LE CHANNEL 啾蕾頻道

從澳洲回台應該三年了吧(遠目

一切都是很美好，除了很長冒出的飛出去想法之外

還有就是會時不時冒出的食物

這個食物我當初在愛麗絲泉-royal show打工的時候第一次吃到

完全就是驚為天人

一開始的胃道你會覺得很訝異，因為完全不是台灣人的口味

裡面有香料味還有酸甜的優格味跟很強烈的羊肉味

當然那個時候我並沒有認真把她食譜估狗出來

殊不知這個時候我強烈想吃

還因為太想吃了但是忘記名字真的很想捶心肝

最後甚至在fb上面詢問那些whv的朋友們

終於在一堆的留言海裡面

找到這個名字

也終於找到了食譜

各位阿!!!!想吃的食物一定要吃到這就是堅持阿?!!

好的，食譜奉上

Lamb Gyros with Tzatziki Sauce
This Greek dish features grilled lamb seasoned with garlic, rosemary, and oregano served with tzatziki sauce, tomatoes, and onions on pita bread

Yield: 
10 servings

Ingredients: 
4-5 pounds lamb meat*
10 cloves of garlic, minced

Marinade ingredients:

1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon dried oregano (if using chopped fresh oregano, use 2 tablespoons)
1/2 tablespoon dried rosemary (if using chopped fresh rosemary, use 1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon pepper

Dry seasoning ingredients:

2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
2 teaspoons dried thyme
1/2 teaspoon black pepper
dash cayenne pepper

Tzatziki sauce ingredients:

16 ounces plain yogurt (I use lowfat)
1 medium cucumber, peeled, seeded, and minced**
2 garlic cloves, minced
1 tablespoon olive oil
dash salt
2 teaspoons red wine vinegar
6 fresh mint leaves, finely chopped

To serve:

Pita bread***, warmed in the oven
1 large sweet onion, thinly sliced****
4-5 tomatoes, washed, cored, and thinly sliced
Lettuce leaves, optional
Crumbled feta cheese, optional

Instructions: 
1. Begin by making the tzatziki sauce. Before measuring the yogurt, be sure to pour off any watery liquid that might be separated in the container, rather than just stirring it back into the yogurt. Take the minced cucumber, place it inside a clean tea towel or dish cloth, and squeeze to remove the liquid. Combine all of the tzatziki sauce ingredients, and then refrigerate, covered, for at least an hour. This sauce will keep for several days in the fridge.

2. Trim fat from meat. Place meat in a large glass dish. Rub the minced garlic cloves onto both sides of the meat.

3. Combine the meat marinade ingredients. Pour over lamb steaks. Cover dish and refrigerate for at least 2 hours or as long as 6 hours, turning steaks once or twice during that time.

4. Remove dish from refrigerator and allow the meat to warm to room temperature. Combine the dry seasoning ingredients with a fork or whisk.

5. Place dry seasoning on a plate or in a shallow dish and then coat both sides of the steaks with the dry seasoning. After coating, place steaks on a clean plate (i.e. not back into the marinade dish).

6. Preheat grill to medium. Grill until meat is done (our inch-thick steaks took about 12 minutes total).

7. Thinly slice the lamb steaks. Serve meat on warm pita bread, topped with onion, tomato, and tzatziki sauce.