Spicy Gyro Meat
Despite the name, this seasoning isn’t just for Gyro meat. It works great mixed in with meatballs, as a marinade for kabobs, and to season a steak. If or you can plan a bit ahead and marinate your meat (we use either sliced chicken breasts or thighs) overnight with the juice of 1 lemon, some olive oil, 2 teaspoon per pound of meat. To Cook: Cook in skillet with a little vegetable oil, until done. Serve warm with Tzatziki, crumbled Feta cheese, lettuce in a pita or a flatbread wrap.
Despite the name, this seasoning isn’t just for Gyro meat. It works great mixed in with meatballs, as a marinade for kabobs, and to season a steak. If or you can plan a bit ahead and marinate your meat (we use either sliced chicken breasts or thighs) overnight with the juice of 1 lemon, some olive oil, 2 teaspoon per pound of meat. To Cook: Cook in skillet with a little vegetable oil, until done. Serve warm with Tzatziki, crumbled Feta cheese, lettuce in a pita or a flatbread wrap.
Despite the name, this seasoning isn’t just for Gyro meat. It works great mixed in with meatballs, as a marinade for kabobs, and to season a steak. If or you can plan a bit ahead and marinate your meat (we use either sliced chicken breasts or thighs) overnight with the juice of 1 lemon, some olive oil, 2 teaspoon per pound of meat. To Cook: Cook in skillet with a little vegetable oil, until done. Serve warm with Tzatziki, crumbled Feta cheese, lettuce in a pita or a flatbread wrap.
8 Tablespoon zipper pouch-
