It's Greek, friends, and unless you're ordering it from an unthinkable minimum-wage rube it's pronounced "heeros", not "jyros". It means turned, as in "cooked on a turning spit". The modern product comes to the restaurateur as a fully-cooked cylinder of ground and shaped lamb (well, a lamb-like substance anyway). You can do better.

Afghan kebabs of lamb or chicken have recently become popular, with fresh-cooked flat bread adding a miraculous extra taste, with the meat being remarkably adaptable to varying choices in spicing.

1 pound lamb, or ground lamb, or beef, or ground beef
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon pepper
3 cloves garlic, crushed
½ cup chopped onion
4 pita breads (soft pocketless style is best, but any will do, or make 'em yourself)
2 cups shredded lettuce for garnish

CUCUMBER DRESSING

1 cup PLAIN yogurt
1 teaspoon dried mint leaves
1 teaspoon sugar
1 cucumber, peeled and chopped
Chopped tomatoes and raw onions for topping

Mix meat and seasonings; grill over charcoal or cook well done in cast-iron skillet. Serve in pita bread, just folded over in half. Top with lettuce, tomato, onion and cucumber dressing.

Reprinted here with permission of Wayne Keyser From the CDRom

"On the Midway"

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