Beef Gyros

gyro

I’ve always been a huge fan of Greek food. Regardless of the season the tangy Greek flavors of feta cheese, oregano and fresh dill inspire images of sun drenched Greek beaches. And this time of year, when the weather is especially gray and dreary, I find myself longing for a Greek Island getaway. When that isn’t possible, I head to the kitchen and cook up my own Greek feast.

These gyros, adapted from Peanut Butter and Peppers, comes pretty close to channeling the Greek Island experience. Here beef is substituted for the traditional lamb (which is also delicious but sometimes difficult to find). The meat is marinated in a lemon-oregano mixture which ensures that every bite is juicy and flavorful. As a finishing touch the entire gyro is topped with Tzatziki Sauce- the yogurt, dill and cucumber sauce that Greece is famous for.

So here’s to getting your own dose of the Greek Islands. Enjoy!

BEEF GYROS

For the Tzatziki Sauce

1 cup Greek yogurt

1 cup cucumber, diced small

3 tablespoons fresh dill, diced small

1 tablespoon fresh lemon juice

4 cloves garlic, minced

1 dash salt

1 dash pepper

For the gyros:

1 pound beef steak tips, cut into bite size pieces

1 tablespoon garlic, minced

1 tablespoon lemon juice

2 teaspoons red wine vinegar

2 tablespoons olive oil

1 tablespoon dried oregano

¼ teaspoon salt

½ teaspoon freshly ground pepper

4 cups salad greens

2 tomatoes, sliced

¼ cup feta cheese crumbles

4 pita breads

  • To make the tzatziki sauce, place the cucumber and half of the yogurt in the bowl of a food processor and pulse until smooth.
  •  Add mixture to a medium sized bowl and stir in remaining yogurt, the dill, lemon juice, garlic, salt and pepper. Stir well to combine.
  • Add additional salt, if needed  and refrigerate until ready to use.
  • To prepare the gyros, combine the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt and pepper in a small bowl.
  • Add the meat to a zip top bag or bowl, and pour marinade over the beef. Refrigerate for 1 hour up to 4 hours.
  • When you are ready to cook, set grill to medium low heat
  • Place the meat on the grill, (you can place meat on skewers if you prefer) and cook on each side for about 4 minutes or until they are done to your preference.
  • Let the meat rest for 5 minutes.
  • Evenly divide the meat on a pita shell, top with the salad greens, tomatoes, feta cheese and the Tzatziki Sauce.

Serves 4

 

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