Best Yogurt Tomato Sauce For Gyros Recipes

ITALIAN GYROS WITH YOGURT AND TOMATO

Italian Gyros with Yogurt and Tomato image

Rub sweet Italian sausage with cumin and oregano, and serve it on flatbread topped with lettuce, tomato and a spicy yogurt sauce.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

12 ounces sweet Italian sausage (about 4 links)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
2 tomatoes, chopped
4 medium romaine leaves, chopped (about 2 cups)
1/2 cup Greek yogurt
1 teaspoon lemon juice
1/2 teaspoon harissa
Kosher salt
Four 6-inch round flatbreads, such as pocket-less pita

Steps:

Preheat a cast-iron grill pan or griddle over medium-high heat.
Slice the sausages lengthwise and open them like a book. Remove the casings and press the sausages until flattened to about 1/4 inch thick. Combine the cumin and oregano in a small bowl. Rub the cut-side of the sausages with the spice mixture. Brush the hot pan with oil and add the sausages, seasoned-side down, and cook each side until the sausages are browned and cooked through, 3 to 4 minutes per side.
Toss the tomatoes and their juice with the lettuce in a medium bowl. Stir the yogurt, lemon juice, harissa and 1/4 teaspoon salt together in another bowl until smooth.
Warm each flatbread in a dry skillet for about 30 seconds per side. Spread some of the yogurt sauce on the bread and then top with the tomato-lettuce mixture and sausage. Serve the extra sauce on the side.

YOGURT TOMATO SAUCE FOR GYROS

Yogurt Tomato Sauce for Gyros image

Traditionally, gyros are served with a mild white yogurt dill cucumber sauce called tzatziki. This is a variation for a change of pace.

Provided by threeovens

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups plain yogurt, greek style
2 tablespoons tomatoes, chopped and seeded
2 tablespoons fresh dill, chopped
2 tablespoons capers, drained and chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
salt & freshly ground black pepper

Steps:

Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
Cover and chill until ready to use.

PORK GYROS

Pork Gyros image

I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.

Provided by Dr. Jenny

Categories Pork

Time 40m

Yield 12 pitas

Number Of Ingredients 11

Ingredients

1/4 cup extra virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon packed fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 lb) pork tenderloin
6 pita breads, 7 inches in diameter
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

Nutrition Facts : Calories 235.5, Fat 9, SaturatedFat 2.1, Cholesterol 49.9, Sodium 296.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 18.5

TZATZIKI SAUCE

Tzatziki Sauce image

Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.

Provided by DEBNJAMES

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
½ lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Steps:

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.4 g, Cholesterol 3.4 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 4 g