Homemade GyrosFeb 14 2011 by
Back when I lived in Michigan there was a restaurant called The Pita House. It was a Mom and Pop shop that served the best gyros EVER! I could have eaten there everyday! When I was pregnant with our son I made my husband take me back to Michigan just so I could have a gyro from The Pita House. Now, I’ll never be able to remake those delicious gyros but this recipe comes pretty close!
- 1 1/2 pounds organic grass fed flank steak
- 1 medium onion, divided, 1/2 very finely chopped (or shredded) and 1/2 cut into thin slices
- 2 cloves garlic, minced
- 3/4 tsp sea salt
- 1 tsp dried ground marjoram (you substitute with thyme or oregano)
- 1 tsp dried ground rosemary
- 1/2 tsp black pepper
- 1 medium tomato, thinly sliced
- 4 Homemade Pita Breads, cut in halves, warmed if desired
- 1/2 cup Tzatziki Sauce
- 6 ounces feta cheese, crumbled
- In a small bowl mix together the chopped onions, garlic, sea salt, marjoram, rosemary and pepper.
- Lay your flank steak flat on a plate and top with onion mixture. Carefully roll your steak up and wrap in a plastic bag. Refrigerate for at least 2 hours, longer if possible (I let mine sit overnight).
- After refrigerating your steak, remove from the plastic bag and place on a preheated grill.
- Grill your steak as desired. I prefer a well done steak so I ended up grilling it for about 15 minutes. Actually grilling time will vary depending on your grill.
- After grilling let your steak sit for about 5 minutes.
- Slice your meat thinly against the grain.
- To assemble your gyros add 3 or 4 slices of steak to a pita half. Add 2 slices of tomato and 3 or 4 slices of onion. Top with tzatziki sauce and feta cheese.
Makes 12 gyros.
Serving size 1 gyro.
Nutrients per serving: Calories: 223, Cal. from Fat: 93.5, Total Fat: 7g, Sat. Fat: 3.5g, Carbs: 13g, Fiber: 2.5g, Sugars: 2g, Protein: 24.5g, Sodium: 315mg, Chol: 42mg
Leftover gyro meat can be stored in an airtight container in the fridge for up to 2 days.
Traditional gyros are made by mincing lamb meat with chopped onions and herbs and then forming it to a stick which is either slow roasted on a grill or baked. While you can do this at home I chose to use flank steak, marinating it with the same herbs to get the traditional gyro flavor but with a faster cooking time.