GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE
Provided by Brianna Jenkins
Time 1h10m
Yield 8 gyros
Number Of Ingredients 24
Steps:
- In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
- Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
- Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
- To make Tzatziki sauce:
- In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
- Yield: about 2 cups
- To make Spicy Sour Cream Sauce:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
- Yield: about 1 cup
CUCUMBER GYRO SAUCE
This sauce has an authentic flavor and is easy to make. You don't need any exotic ingredients. This is made with sour cream. You can chill as little as an hour before using, but overnight is best.
Provided by Kerry G
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 2.4 g, Cholesterol 16.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 5 g, Sodium 20.8 mg, Sugar 0.4 g
TZATZIKI (GYRO SAUCE)
I love the sauce that is on a gyro. I wanted to make my own for a greek salad to use as a dressing and found this in a Gourmet magazine. It worked out great. Now I just need to figure out gyros so that I can have it on that. Cooking time is for the chilling it is not necessary but I like mine served cold.
Provided by Huskergirl
Categories Sauces
Time 1h15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
- Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
- Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
- Cover and chill 1 hour.
Nutrition Facts : Calories 418.1, Fat 35.2, SaturatedFat 8.9, Cholesterol 31.9, Sodium 1279.7, Carbohydrate 18.6, Fiber 1.1, Sugar 14, Protein 9.8
GYRO MEAT LOAF WITH TZATZIKI SAUCE
A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve it with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers-gyros. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 354 calories, Fat 21g fat (9g saturated fat), Cholesterol 136mg cholesterol, Sodium 472mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
GYRO LOAF WITH TSATZIKI SAUCE
I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.
Provided by Mercy
Categories Meatloaf
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.
GYRO BURGERS WITH TZATZIKI SAUCE
Make and share this Gyro Burgers With Tzatziki Sauce recipe from Food.com.
Provided by BxChick
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
- Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
- Grill patties on each side until desired doneness is reached.
- Grill pitas for a minute or two on each side to warm.
- Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!
Nutrition Facts : Calories 384.9, Fat 17.9, SaturatedFat 8.1, Cholesterol 105.5, Sodium 396.5, Carbohydrate 20.7, Fiber 1.8, Sugar 3.6, Protein 34
GYRO MEAT AND TZATZIKI SAUCE
Excellent! This is just like the Gyro that use to be made on E 9th Street across the from (This Is the Ohio State University) Steeb Hall in Columbus Ohio. Go Bucks! Very,Very easy to make! Great for the next time we challenge for a Football,Basketball or Womens Basketball National Championship! Just great anytime for a fun gathering or family and friends.
Provided by Timothy H.
Categories Lamb/Sheep
Time 2h
Yield 7 serving(s)
Number Of Ingredients 30
Steps:
- Chop onion up in a food processor for 15 seconds. Remove and drain the juice in a strainer or towel. Dump the juice. Put the onion back in the processor and add the ground lamb,garlic,marjoram,rosemary,salt and the pepper.
- Process for about 1-2 minutes until it looks like paste.Scrape out the bowl into a loaf pan.Preheat oven to 325. Place the meatloaf pan in a water bath. (That means setting the loaf pan another baking dish so the water is about half way up the side of the loaf dish).Bake for 60 minutes or until the meat reaches 165-170.
- Remove from the oven and take the meat out of the loaf pan. Let it cool on a cooling rack for a few minutes.Slice and serve on a pita with the Tzatziki sauce. Also top with onion,tomato and feta cheese.
- Alton Brown Precess:.
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:.
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Sauce:.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
GYRO SAUCE
I created this sauce after working for a Gyro stand..The sauce came ready made so I experimented a little til I found the taste I was looking for. This is good with Pastrami or thin sliced spicy beef in a pita too..
Provided by TammieV
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fold together all ingredients in a bowl.
- Chill til ready to serve.
- I often make a faux Gyro with Pitas, tomatoes and sweet red onion.
- I buy thin sliced pastrami or spicy or peppered roast beef from the deli and microwave it for 20 or 30 seconds.
- Put it all together and-- yum.
TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE
Traditional Greek gyro's are hard to come by. This is a hearty meal that only the largest of appetites should try! You can find thin sliced chicken in most supermarkets now, however if you can't find it you can also pound chicken tenders. Also, depending on your skillet you may adjust the amount of oil needed to fry the fries. Finally, if you can't find greek yogurt any plain yogurt will do even though it is not traditional you will still get the same taste!
Provided by Athena Ann
Categories Chicken
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
- Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
- In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
- In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
- Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
- You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.
Nutrition Facts : Calories 2750.4, Fat 253.4, SaturatedFat 38.2, Cholesterol 170.1, Sodium 495.8, Carbohydrate 71.6, Fiber 6.6, Sugar 4.5, Protein 52.4
GREEK GYRO MEATLOAF WITH CUCUMBER YOGURT SAUCE
I found this recipe on the side of a gyro mix box. So quick and easy! For the gyro mix, use a boxed brand that has couscous as the main ingredient. I used a loaf pan when making this because it held form better that way.
Provided by ChipotleChick
Categories Poultry
Time 35m
Yield 1 loaf, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- For Loaf:.
- Combine meat and gyro mix in a bowl, mix together well with hands (if using tofu, let rest 10 minutes after mixing before next step).
- Form into a loaf shape and place in a loaf or baking pan.
- Bake at 375 for 20-25 minutes or until meat is cooked.
- For Sauce:.
- Mix all ingredients together.
- Serve loaf with sauce.
- For Vegetarian use only the Tofu.
Nutrition Facts : Calories 249.1, Fat 13.4, SaturatedFat 5.1, Cholesterol 105.6, Sodium 454.2, Carbohydrate 6.9, Fiber 0.2, Sugar 6.2, Protein 24.3
GYRO MEAT WITH TZATZIKI SAUCE
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Tzatziki Sauce: Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
GYRO MEAT LOAF W/ TZATZIKI SAUCE
I found this in a cooking magazine and it was submitted by Mandy Rivers from Lexington, SC. I've also added Greek seasoning. For the suggested tzatziki sauce, I would recommend using Recipe #83189.
Provided by PSU Lioness
Categories Meatloaf
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- If making your own sauce, prepare it the day before you are planning to make the meatloaf.
- In a large bowl, combine the first nine ingredients (everything but the lamb/beef and tzatziki sauce).
- Crumble lamb or beef over the mixture and combine well.
- Shape into a loaf and place in a greased 11x7" baking dish.
- Bake uncovered at 350 for 55-60 minutes or until no pink remains and a thermostat reads 160.
- Let stand for 15 minutes before slicing.
- Drizzle with tzatziki sauce.
Nutrition Facts : Calories 435.7, Fat 30.6, SaturatedFat 13.4, Cholesterol 136.8, Sodium 441.2, Carbohydrate 13.1, Fiber 2, Sugar 1.6, Protein 26
VEGAN SEITAN GYRO W/ CUCUMBER SAUCE
This is such a filling, hearty, flavorful meal that I can never get enough of. It took a while to develop the cucumber sauce recipe, but I think I just about nailed it!
Provided by tendollarwine
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Peel and grate the cucumber. Put the grated cucumber into a strainer and set in the sink for 10 minutes to drain.
- Squeeze the cucumber to remove excess moisture and place into a small bowl. Add the remaining ingredients and stir well to combine. Cover and place in the fridge to let the flavors meld while you cook.
- Heat the oil in a pan over medium heat. Add the seitan bits and garlic and stir until the seitan begins to brown. Add all of the seasonings and stir well. Sautee until the seitan is well cooked and fragrant. Turn off the heat.
- Assemble the sandwich with the shredded lettuce, diced tomatoes and onions, cooked seitan and cucumber sauce. Eat open-face or fold up and hold on tight!
Nutrition Facts : Calories 208.6, Fat 3.2, SaturatedFat 0.4, Sodium 524.4, Carbohydrate 38.6, Fiber 2.5, Sugar 3, Protein 6.5
GYRO MEAT WITH TZATZIKI SAUCE RECIPE - (4.7/5)
Provided by [email protected]
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese Tzatziki Sauce: Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups
AMERICAN GYRO BURGERS WITH TAHINI SAUCE
This is an American version of a gyro sandwich. Using ground beef or ground chicken. I love Greek food but I love this American twist with a great yogurt sauce in a pita bread! I made this and it is very Greek tasting and the flavors are not overpowering and is delish! *** Can add peeled and sliced or chopped cucumbers or other...
Provided by Tammy T
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. Preheat a grill pan, large nonstick skillet, or outdoor grill to medium high heat. Combine beef and seasoning in a large mixing bowl; shape into 4 patties.
- 2. Skillet or grill pan: Cook for approximately 4 - 5 minutes on each side until no longer pink inside. Do in 2 batches. Hold the cooked patties on a plate under foil.
- 3. On Grill: Grill patties, covered with grill lid, over mediumhigh heat (350° to 400°) for 5 to 6 minutes on each side or until beef is no longer pink.
- 4. Cut off a 2-inch-wide sliver of bread from each pita round to form a pocket. Line each pita with 1 lettuce leaf, 2 tomato slices and 1 red onion slice. Add burger patties. Drizzle each patty with 2 Tbsp. Tahini Sauce, if desired, and sprinkle 1 Tbsp. Feta cheese evenly over each.
- 5. Tahini Sauce: 1/2 cup low-fat plain yogurt 2 tablespoon tahini, (sesame seed paste) 1 tablespoon lemon juice 1/3 cup chopped flat-leaf parsley Combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. ** I didn't have tahini so I used a teaspoon of Hummus. It worked great. The flavors are great!
SWEET RED PEPPER GYRO SAUCE
Traditionally, Greek gyros are served with a mild white yogurt dill cucumber sauce called TZATZIKI. This is an alternate, a sort of sweet red pepper curry-like sauce. It is sometimes served with kabobs, on pita bread, or even over rice.
Provided by threeovens
Categories Sauces
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine tomato puree, sugar, and vinegar; set aside.
- Heat oil in a skillet over medium high heat; saute onions until their edges start to brown.
- Add sliced peppers, season with salt and pepper to taste, and saute over medium low for 2 or 3 minutes.
- Stir in tomatoes.
- Stir in the tomato puree mixture.
- Add 1 cup hot water and simmer until sauce thickens, about 45 to 60 minutes.
Nutrition Facts : Calories 22.6, Fat 0.8, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 3.8, Fiber 0.8, Sugar 2.6, Protein 0.6
GYRO CUCUMBER SAUCE /TZATZIKI
Categories Condiment/Spread Quick & Easy Yogurt
Number Of Ingredients 9
Steps:
- Place the cucumber in a bowl then stir in rest of the ingrediants (do not over mix). Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours (can be used in about an hour if in a rush) so the ingredients will blend and sauce re-thicken (keep chilled when not in use.)
LAMB GYRO WITH TOMATO RELISH AND CHIMICHURRI SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat a grill on medium-high heat.
- In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.
- In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.
- Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.
- Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.
- To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.
LAMB GYRO BURGER WITH YOGURT SAUCE
Categories Lamb Sandwich Sauce Backyard BBQ Easter Picnic Potluck Spring Super Bowl Dinner Lunch Broil Grill/Barbecue Healthy Kid-Friendly
Number Of Ingredients 14
Steps:
- Combine spices
- Form into patties
- Grill over medium coals or broil about 5 minutes on each side or to desired degree of doneness
- In a separate bowl, combine yogurt, chopped cucumber, sliced green onion, mint and sugar.
- Split open each pita half forming a pocket. Place gyro-burger in each pocket; top with chopped spinach and yogurt mixture.
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