Gyros: 2 Ways and Homemade Tzatziki

Although I have previously posted my Gyro recipe, I wanted to revisit it. There are 2 reasons for that….one reason is that it has been one of my most read posts, and the other is that I wanted to show that you can also make Gyros with just plain ole' regular frozen meatballs too! (Oh, and I finally took a picture of my Tzatziki sauce :})

I really love my Tzatziki sauce…and I have yet to eat anyplace that makes one as good as my recipe. Does that sound crazy? It's not…it really is that good! Try it, and let me know what you think!

Easy Weeknight Gyros

If you love a good Gryo, you've got to try out my recipe. It's easier and more cost-effective than you might anticipate! My Tzatziki recipe is the bomb. com.  I promise!

 

Have a craving for a good Gyro? Think they take too long to make? Think again!

Quick Gyros with Homemade Tzatziki Sauce

Serves 4

Gyro:

• 4 Jennie-O Turkey Burgers **
• 1-2 TBL "Cavender's" All-purpose Greek Seasoning
• 1-2 Onions, caramelized (*optional to have them cooked vs raw, but I love them soft and caramelized)
• Sliced Tomatoes
• Romaine Lettuce, torn
• 4 Pitas (not pocket style-just "flatbread" style)

Tzatziki Sauce:

• 1 whole Cucumber
• 1-2 Garlic Cloves
• 2 cups plain Greek Yogurt (My FAVORITE brand is ZOI, it's currently only carried at Winco Foods in UT)
• Juice of 1/2 Lemon
• 1 TBL Dill (I use Freeze-dried from Lighthouse brand)
• 1/4 tsp Onion Powder
• 1-2 tsp Sugar
• 1 1/2 tsp Kosher Salt
• Ground Pepper, to taste
• Half and Half, for thinning the sauce if desired

1. For Gyro meat, slice each burger into 7 slices; sprinkle with the seasoning.
2. Fry over medium high heat, and fry until meat is no longer pink inside.
3. Serve on pita bread with other ingredients and the sauce.
4. For Tzatziki Sauce, shred the cucumber in a food processor. (or use a hand grater if you have to)
5. Either drain the shredded cucumber, or place it in a clean towel and squeeze the excess liquid out. Place back in the processor bowl. NOTE: The final texture of your Tzatziki will be affected by the amount of  cucumber liquid you leave in. You can decide if you like it thinner or thicker.
6. In the processor bowl, mince the garlic with the drained cucumber.
7. Add the remaining ingredients and process until desired texture is reached.

** For more about this recipe and the ingredients used, please visit this post.

I linked to Chef in Training's Tuesday Talent Show with this recipe.