This gyro is a classic Greek dish that features tender, marinated meat, typically lamb, beef, or chicken, cooked on a vertical rotisserie and served in a warm pita bread. Topped with fresh vegetables and a tangy tzatziki sauce, this flavorful sandwich is both satisfying and delicious. Perfect for a quick lunch or a hearty dinner, the gyro brings a taste of Mediterranean street food right to your kitchen!
Ingredients:
• 1 pound lamb, beef, or chicken, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 pita bread
• 1 cup lettuce, shredded
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• Optional: feta cheese, kalamata olives
For the Tzatziki Sauce:
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill (or 1 teaspoon dried dill)
• Salt and pepper, to taste
Instructions:
1. In a bowl, combine the olive oil, minced garlic, oregano, cumin, salt, and pepper. Add the sliced meat and toss to coat. Marinate for at least 30 minutes.
2. While the meat is marinating, prepare the tzatziki sauce. In a separate bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, dill, salt, and pepper. Refrigerate until ready to use.
3. Heat a skillet or grill over medium-high heat. Cook the marinated meat for about 5-7 minutes, stirring occasionally, until fully cooked and slightly crispy on the edges.
4. Warm the pita bread in a dry skillet or oven for a minute or two.
5. To assemble the gyro, place a portion of the cooked meat on the warm pita. Top with shredded lettuce, diced tomatoes, sliced red onion, and diced cucumber. Drizzle with tzatziki sauce.
6. Optional: Add feta cheese and kalamata olives for extra flavor.
7. Roll up the pita to enclose the filling, and serve immediately.
8. Enjoy this delicious gyro as a flavorful and satisfying meal that brings the essence of Greek cuisine to your table!
Aprile's Kitchen 