5 from 9 votes
Grilled Pronghorn Gyros with Homemade Tzatziki
Pronghorn sirloin roast makes is the perfect vehicle for a flavorful gyro marinade. Grill it and tuck it away in a pita pocket with fresh toppings and a homemade tzatziki sauce for a refreshing summer meal!
Prep Time
25 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
50 mins
Servings:
6
Calories:
462 kcal
Course:
Main Course, Lunch
Cuisine:
Greek
Ingredients
Gyro Meat:
- 1 ½ lb pronghorn sirloin roast
- ¼ cup olive oil
- ½ lemon juiced
- 2 tablespoon red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon thyme fresh leaves, finely chopped
- 2 tablespoon oregano leaves finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce:
- 7 oz Greek yogurt whole milk
- ½ cup English cucumber grated, seeds removed, about ½ cucumber
- ½ lemon zested and juiced
- 1 clove garlic minced
- ½ teaspoon honey
- 1 tablespoon mint fresh leaves, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 6 Pita bread pockets
- 6 tablespoon feta cheese crumbled
- 3 tomato medium, sliced
- ½ red onion thinly sliced
- 6 tablespoon broccoli sprouts
- 6 tablespoon radish sprouts
- 6 tablespoon alfalfa sprouts fresh
- 8 Pepperoncini peppers sliced
Instructions
Gyro Meat:
- If using a sirloin roast, remove silverskin and cut into 3 pieces. To do this, run a boning or filet knife along the seams of the muscles. The meat will naturally separate between the muscles. You should end up with 1 large, 1 medium, and 1 small piece of meat. Once you have separated the muscles, trim off the silverskin.
- Combine all marinade ingredients in a glass bowl or container. Add meat and flip a few times to coat. Cover and refrigerate for 2-3 hours.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
Cup of Yum
Tzatziki Sauce:
- Combine all ingredients except cucumber and mint in a small bowl. Whisk until well-combined. Fold in cucumber and mint. Transfer to a glass jar for easy storage. Refrigerate for at least 2 hours before serving to let flavors marry. Refrigerate for up to 5 days.
Assembly:
- Tear or cut pita pockets in half. To each pocket half add sliced meat, 1 tablespoon tzatziki sauce, ½tbsp feta, 1-2 slices of tomato, 1-2 slices of red onion, a few slices of pepperoncini, and 1tbsp sprouts. Enjoy!
Nutrition Information
Calories
462kcal
(23%)
Carbohydrates
42g
(14%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
127mg
(42%)
Sodium
664mg
(28%)
Potassium
838mg
(18%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
800IU
(16%)
Vitamin C
33mg
(37%)
Calcium
192mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 462
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 664mg | 28% |
| Potassium | 838mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 33mg | 37% |
| Calcium | 192mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.