Greek Gyro

I had a craving for tzatziki sauce the other day after having some lebna at Mona’s Cafe. Now, it is great as a dipping sauce but it is even better in a Greek sandwich called a gyro.

The original recipe calls for lamb but you can use pork loin (which I did) or even chicken. Put the gyro together like a Greek fajita – sauce, meat, garnishes and then roll up in a pita instead of a tortilla and eat.

Greek Gryo

Meat Marinade

4 lbs of meat (leg of lamb, pork loin, chicken breasts)
1/4 cup extra-virgin olive oil
3 tablespoons fresh squeezed lemon juice plus zest from one lemon
1 tablespoon minced garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2-teaspoon kosher salt
1 teaspoon fresh ground black pepper

Tzatziki Sauce:

16 ounces Greek yogurt
1 medium cucumber, peeled, seeded, and very finely chopped
4 cloves garlic, minced fine
2 tablespoons olive oil
2 teaspoons lemon juice plus zest
1 tablespoon finely minced fresh mint
1 large pinch kosher salt

Garnishes, etc:

6-8 pita rounds
1 red onion, sliced thin
Ripe tomatoes, sliced thin
Romaine hearts, chopped

 

Line a medium mixing bowl with cheesecloth or use a clean, thin kitchen towel; dump the yogurt in the center. Gather the corners of the cloth and suspend the cloth over the bowl (to catch the drips) overnight.

Combine the marinade ingredients in a baking dish large enough to hold the meat of choice. Rub the marinade well into the meat. Cover and refrigerate at least two hours and up to overnight.

Discard the yogurt water and combine the now thickened yogurt with the remaining sauce ingredients. Mix well and refrigerate until use. This is best done a few hours before meal time so that the flavors can meld together.

Bring the meat to room temperature and then barbecue, grill or flame broil, turning and basting frequently until cooked to perfection. Use a meat thermometer to ensure doneness and cut the meat thinly after resting for ten minutes.

IMG_1578

Pork loin – butterflied, marinaded and grilled to perfection

Wrap pita in foil and heat at 350F for 5 minutes until warmed through.

To serve:  Spread pita with tzatzili sauce. Pile the meat into the sauced pita. Garnish with tomato, red onion and lettuce.

 

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