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Gyros

Print Recipe
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.