Tapas

Meat

Gyro Bites by Lynette Rohrer Shirk

Serve the gyro bites with Greek Yogurt Cucumber Sauce (tzatziki) (page 28), diced tomatoes, sliced onions, and lettuce.

¼ pound ground beef

¼ pound ground lamb

2 tablespoons minced onion

1 clove garlic, pressed

¼ teaspoon celery salt

½ teaspoon Worcestershire sauce

1 egg white

2 teaspoons chopped fresh parsley

2 teaspoons dried oregano

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons oatmeal

2 tablespoons breadcrumbs

2 teaspoons olive oil

3 pita-bread rounds

Accompaniments: tzatziki, diced tomatoes, sliced onions, shredded lettuce

Preheat oven to 350°F.
Combine all ingredients except the olive oil and pita in a bowl with your hands. Shape the mixture into a log and press it into a loaf pan. Brush the top with olive oil.
Bake, uncovered, until thermometer inserted in center reads 160°F, about 1 hour. Let the loaf cool and refrigerate it until ready to use.
Slice the chilled meat loaf thinly and sear the slices in a hot sauté pan. Cut the pita rounds in half to make six pita pockets.
Fill the pockets with seared meat slices and cut each pocket into smaller triangles. Arrange the triangles on a plate and serve with sauce, tomatoes, onions, and lettuce.