These gyros don’t stray too far from the traditional, and they turned out to be fast, easy, and delicious! They’re especially perfect if you don’t like lamb, can’t find lamb, or can’t afford lamb. Or don’t feel like roasting a giant slab of meat for hours and hours.
To make the meat filling, you’ll need some deli roast beef, olive oil, Worcestershire sauce, and spices (garlic powder, paprika, black pepper, and lemon-pepper).
Slice the roast beef into 1cm strips.
Heat the oil in a skillet over medium heat.
Add the beef strips, Worcestershire sauce and spices.
Toss it around with some tongs and let it hang out on low while you prepare the rest of the ingredients.
It’s tzatziki time! I love tzatziki. And by love, I mean I’d love to get it on tap somehow. When I figure it out, I’ll let you know.
For this delectable cucumber-yogurt sauce, you’ll need yogurt, cucumbers, some onion, salt, fresh dill, and white wine vinegar. You could even use fresh lemon juice in place of the vinegar.
Dice about 1/4 of an onion, saving the remainder as a garnish for the gyros.
Then dice half of the cucumber, saving the remainder … yep. For the gyros. I started out with half of an English cucumber, so I used 1/4 for the sauce.
Add the diced vegetables to the yogurt in a medium bowl.
A splash of vinegar.
Don’t forget some minced fresh dill. And a generous pinch of salt.
Give it a good mix and resist the urge to dive in head first. Luckily the recipe makes quite a bit of tzatziki. The more leftover the better!
Gather the garnishes and slice/dice as necessary. The recipe suggested chopped tomatoes, feta, cucumbers, onions, and olives. We aren’t too fond of olives around here, so we left those out and added some fresh baby spinach. It’s almost impossible for me to make anything of this nature without throwing in a handful of greens.
Add some of the warm, seasoned beef (which tastes amazing, by the way) to the center of some flat bread, naan, or a pita.
Pile on the garnishes and dig in!