Gyros

Updated: Jul 4

Greek flavors right at home with a combo of chicken and beef, fresh veggies, tzatziki and pita

We’re traveling to Greece today with Gyros! I grew up eating Gyros from a hole in the wall place in the Chicago suburbs, and I got to experience the true Greek gyros when I was in Athens and Santorini several years ago. For my gyros, I do a beef and chicken combo; served alongside GF pita bread, tomato, red onion, tzatziki and roasted potatoes. This meal reminded me of what I grew up eating, and by the looks of this plate you know I was stuffed!


Prep Time: 20 mins

Inactive Time: 2-4 hours

Cook Time: 20 mins

Serves 4


Ingredients


  • 1.25 lbs boneless skinless chicken thighs, thinly sliced

  • 1.25 lbs beef, I used sirloin thinly sliced

  • Salt to taste

  • Pepper to taste

  • 1/4 c lemon juice plus 2 T

  • 1 T oregano dry

  • 2.5 T garlic minced

  • 1 T paprika GF

  • 1 onion puréed

  • 1/2 T cumin

  • 1 T rosemary dry

  • 1 T ground thyme

  • 1/2 c olive oil

  • 1/2 red onion thinly sliced

  • 2 tomatoes sliced

  • 1 c Greek yogurt

  • 1/2 cucumber grated

  • 1 package GF pita (I like using BFree Foods or MyBread Bakery) toasted

  • 2 T fresh mint chopped

  • Roasted potatoes for serving


Directions

1. Place beef and chicken in separate ziploc bags to marinade and split ingredients: olive oil, 1/4 c lemon juice, rosemary, thyme, cumin, 2 T garlic, oregano, onion, paprika, salt and pepper. Let marinade for 2-4 hrs in fridge.

2. Skewer the meat and grill for 15-17 mins flipping throughout until browned and meat fully cooked.

3. Combine Greek yogurt, cucumber, 2 T lemon juice, 1/2 T garlic, mint, and salt and pepper. Set aside.

4. Remove meat from skewers and place in a bowl.

5. Plate gyros meat with red onion, tomato, a couple spoonfuls of Tzatziki, toasted gluten free pita and roasted potatoes.


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