GYROS


Gyros

New Zealand and Australian lamb have a stronger flavor and are slightly less fatty. If you can get your hands on one of these, I would drop the beef and use 2 lbs of lamb. If you simply combine the processed onion with the meat, spices and toss in an egg mixing by hand, you can form into patties and grill up some Gyros "Burgers".

TELL ME MORE

© 2006-2014 BakeSpace, Inc. All Rights Reserved