Gyros
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Tangy and savory, gyros are are a delicious and different way to enjoy beef. Lamb is the traditional meat for make gyros, but in the U.S. it can be very expensive and difficult to find. Thinly slicing the beef and marinading it will still make for delicious gyros. The same meat can be used to make souvlaki if you put the meat on skewers and cook it on the grill.
The tzatziki sauce is easy to make and is essential to the tangy flavor.
Gyros
Category
Greek
Sandwiches
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 6-8 pieces of pita bread (not pocket pita)
- olive oil
- Gyro meat (see below)
- 1/2 cup of tzatziki
- 1 medium red onion, sliced thin
- 2 tomatoes, sliced thin
- Making the gyro meat
- 2-3 pounds of beef flat iron steak, sliced thinly
- white wine vinegar or lemon juice
- 1 tablespoon of kosher or sea salt
- 2 tsp of garlic powder
- 2 tsp of onion powder
- 2 tsp of oregano
- 2 tsp dried parsley
- 2 tsp of sweet paprika
- 1 tsp of ground pepper
- 1 tsp of cumin
- ½ tsp of allspice
Instructions
- In a small bowl combine the salt, herbs and spices for the meat.
- Slice the meat thinly against the grain and then pound with a meat mallet to less than 1/4-inch thick.
- In a flat-bottomed container, arrange one layer of slices, sprinkle with vinegar or lemon juice and then liberally with the seasoning mixture. Repeat in layers.
- Cover and refrigerate for at least one hour and preferably overnight.
- Dry fry the meat (without any oil) in a non-stick frying pan until browned and slightly crisp or broil on the grill.
- Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.
- In the center of each pita spread 1 heaping tablespoon of tzatziki, add 2-3 slices of tomato, sliced onion to taste and the gyro meat.
- Twist the gyro sandwich in butcher’s paper, parchment paper, or wax paper and serve.