Gyros with Tzzatziki Sauce
Though the original recipe draws on 2000-year-old influences, the common American-Greek gyros we eat today became a New York City staple in the early 1970s. It’s no wonder these filling flatbread sandwiches packed with smoky, tender meat, juicy tomatoes, crunchy lettuce and onions, and cool, tangy tzatziki sauce took off among adventurous, on-the-go New Yorkers. Gyros are the ultimate grab-and-go meal – rich in flavor and texture, fast and healthy, and leagues more exciting than a simple PB&J.
- 1 cup plain Greek yogurt
- 1/4 cup Duke’s Mayonnaise
- 1 clove garlic, minced
- 1 medium cucumber, peeled, seeded, finely chopped
- 1/2 tsp. lemon zest
1 tsp. dried dill weed
- 1 lb. beef or lamb steak, shaved or very thinly sliced
- 2 Tbsp. olive oil, divided
- 2 cloves garlic, minced
- 1/2 tsp. ground allspice
- 2 tsp. dried oregano
- 1/4 tsp. ground rosemary
- 11/2 tsp. salt
- 1 tsp. ground black pepper
- Pita bread, or other flat bread
- 2 tomatoes, chopped
- For the tzatziki, combine all tzatziki ingredients in a bowl, cover and refrigerate for 1 hour to allow flavors to blend.
- For the gyro, place meat in a large bowl
- add 1 tablespoon olive oil, garlic, allspice, oregano, rosemary, salt and pepper. Stir until meat is evenly coated with spices. Let stand at room temperature for 15 minutes.
- Heat remaining one tablespoon oil in a large sauté pan over medium heat. Add meat and cook until desired doneness.
- Assemble meat and tomatoes on flatbread or pita, top with tzatziki sauce.