Gyro Recipe

AuthorSarah D.

RatingDifficultyIntermediate

A traditional Greek gyro is made with meat, tomato, onion, and tzatziki sauce bundled inside of a pita.

You have options when choosing your meat in a gyro. In parts of Greece they use pork, while in others they use lamb, beef or chicken. Some recipes use loose ground meat, while others use patties or sliced meat.

For this recipe we will be using thinly sliced steak, such as ribeye or sirloin (like the meat used in a Philly Cheese-steak.) But feel free to experiment with other meat until you find your favorite version of the gyro.

Ingredients

• 1/4 pound ribeye or sirloin steak, pounded & very thinly shaved or sliced
• 1 pita wrap
• 1/2 Tbsp cooking oil
• 1/4 Tbsp extra virgin olive oil
• 1/4 medium onion, sliced in strips
• 1/4 ripe tomato, chopped
• lettuce or spinach leaves
• 1-2 Tbsp crumbled feta cheese
• 1 small clove of garlic, crushed
• 1/4 Tbsp oregano
• 1/4 Tbsp cumin
• 3/4 Tbsp lemon juice
• 1 Tbsp tzatziki sauce (sour cream or Greek yogurt may be used as a substitute)
• salt & ground black pepper

Directions

In a bowl, combine steak, garlic, oregano, cumin, lemon juice, salt and pepper. Try to coat all of the meat - I usually mix everything with my hands for more control. Or you could try shaking them all together inside of a ziplock bag. (You may let it marinade for a couple hours in the refrigerator for more flavor, or cook immediately.)

Heat cooking oil in a medium skillet over low heat. Add the steak. Cook until lightly browned.*

Warm the pita in a clean skillet for a couple minutes to make it soft, not crispy - similar to the way you would a flour tortilla. You may also microwave it shortly instead. You just want to be able to fold the pita.

Add lettuce or spinach leaves to the pita, followed by tomato, feta, onions and meat. Top with Tzatziki Sauce, salt and pepper.

Fold the pita together and enjoy your gyro!**

*You may also want to try cooking sliced bell pepper and onions along with the meat for added flavors with this gyro recipe.

**Wrap the finished pita in butcher's paper, parchment paper or wax paper to help avoid a mess.