Sunday, July 4, 2010

Gryos with Tatziki Sauce

I always think of my college days whenever I eat gyros. First of all, there was a gyro cart stationed religiously in our Campustown outside the bars, so gyros became one of my first drunk foods...along with Totinos Pizza Rolls, but that's a story for another day.

Also, there was a food stand operated by our Dining Services outside the library in the warmer months, and they had just as good of gyros, only in the daytime when I was supposed have my 'learning brain on.

I have wanted to make gyros at home since it's been a few too many years since having a gyro in subzero weather with no coat, walking home from the bar, (this was in the Midwest, remember? brrrr) but the meat portion of the sandwich intimidated me. When I saw this recipe in Clean Eating, I thought I'd give it a try.

Gyros with Tatziki Sauce
recipe adapted from Clean Eating Magazine
Serves 4

1 tsp dried oregano

1/4 tsp ground cumin
1/2 tsp paprika

1/4 tsp ground black-pepper

1 clove garlic, crushed
1 tbsp fresh lemon juice

2 tsp olive oil, divided

1 lb eye round beef steak, trimmed of visible fat
1 large red onion, thinly sliced

4 whole-wheat pitas

2 medium tomatoes, coarsely chopped

1 cup Tatziki (recipe below)

In a small bowl, mix together oregano, cumin, paprika, black pepper, garlic, lemon juice and 1 tsp oil. Rub mixture onto steaks, place in zip-top bag and let marinate for 30 minutes or overnight.
Grill steaks for 7 to 10 minutes, or to desired doneness, remove from grill and let sit for 5 minutes; slice thinly.
To assemble, cut pitas in half, open pocket and place 2 oz. steak, a couple onion slices and 1/2 cup tomatoes in each pita half. Top each with 2 tbsp Tatziki.

Makes 3 cups

2 medium cucumbers, peeled and seeded
2 cups nonfat plain Greek-style yogurt
1 clove garlic, smashed

1/2 tsp dried dill
1/8 tsp sea salt

1/4 tsp pepper

1/4 tsp red wine vinegar

Finely grate cucumbers and wring out in a clean cloth dishtowel to remove all the liquid. (It will seem like a lot!) Combine with the rest of the ingredients, and refrigerate for at least 1 hour before serving.

The verdict?
These were good....not exactly the same as the great takeout gyros I can get, but if all I ever get out of this recipe is Greek yogurt, then this recipe is a winner. We have using the leftover plain Greek yogurt (not the cucumber sauce) as a replacement for sour cream on potatoes and Mexican food, and it's been such a fun swap!

The marinade for the meat was really good, and my husband kept swiping pieces while I was cutting the steak. Overall, I think it needs tweaking to get closer to takeout, but I was in gyro heaven, since I ate 2 whole gyros myself!

Easy Cooking | Simple Cooking


  1. Thanks for sharing. I love gyros, but they always seemed like they would be difficult to make at home. I'll have to try....the sauce is so addicting!

  2. i happen to know that you went to isu and i also frequented there also... but not as a student. i loved them gyros too!!! we have a ted's coney island and they are sooo delish there.