Gyros

| Next >>

Title: Gyros
Yield: 100 Servings

Ingredients:

25 lb BEEF;OVEN ROAST FZ
6 1/4 lb YOGURT NON FAT L/C 8 OZ
2 ts GARLIC DEHY GRA
4 1/4 lb CUCUMBERS FRESH
8 1/2 lb TOMATOES FRESH
2 lb ONIONS DRY
50 BREAD FRENCH 12 OZ #59
1 oz SALT TABLE 5LB


PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. SLICE BEEF THIN, ABOUT 16 SLICES PER POUND. SET ASIDE FOR USE IN STEP
3.

2. SEPARATE ONIONS SLICES INTO RINGS. DICE TOMATOES. SET ASIDE FOR USE IN
STEP 6.

3. COMBINE YOGURT, CUCUMBERS, SALT, DILL WEED AND GARLIC. MIX WELL TO
BLEND;
SET ASIDE FOR USE IN STEP 6.

4. CUT PITA BREAD IN HALF. FILL EACH PITA HALF WITH 2 SLICES ROAST BEEF.

5. PLACE FILLED PITA BREAD ON SHEET PANS. HEAT IN OVEN 7 MINUTES OR UNTIL
THROUGH. (BREAD MUST REMAIN PLIABLE.)

6. JUST BEFORE SERVING, GARNISH EACH GYROS HALF WITH 1 1/3 TBSP YOGURT-
CUCUMBER SAUCE, 2 ONION RINGS, AND 2 TBSP DICED TOMATOES.

NOTE: 1. IN STEP 1, 36 LB BEEF, OVEN ROAST WILL YIELD ABOUT 25 LB COOKED
ROAST BEEF. COOK MEAT ACCORDING TO RECIPE NO. L-5.

NOTE: 2. IN STEP 2, 2 LB 4 OZ ONIONS, DRY A.P. WILL YIELD 2 LB ONIONS,
THINLY SLICED, AND 8 LB 11 OZ TOMATOES A.P. WILL YIELD 8 LB 8 OZ TOMATOES,
DICED.

NOTE: 3. IN STEP 3, 5 LB CUCUMBERS A.P. WILL YIELD 4 LB 4 OZ CUCUUMBERS,
PEELED, SEEDED, FINELY CHOPPED.

Recipe Number: N05000

SERVING SIZE: 1 SANDWICH

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.