Homemade Gyros
User Reviews
4.9
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
246 kcal
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Course
Main Course
Homemade Gyros
Description
These Homemade Gyros use flank steak marinated in a mixture of garlic, fresh lemon juice, red wine vinegar, Greek yogurt, oregano, salt, and pepper. The marinade tenderizes the beef while infusing it with bright and savory notes. The steak is cooked in the oven after marinating and then sliced thinly for assembly.
The accompanying tzatziki sauce is crafted by shredding and draining peeled cucumber to remove excess moisture, then mixing it with Greek yogurt, lemon juice, fresh dill, garlic, white wine vinegar, salt, and pepper. A drizzle of olive oil finishes the sauce, which is refrigerated to meld flavors.
Serving involves layering the sliced beef on pita bread with the tzatziki, plus feta cheese, chopped tomato, and thinly sliced red onion. This combination offers a balance of juicy beef, creamy sauce, and fresh accents. The recipe yields about four generous servings with portions of around four ounces of beef each.
For best results, use Greek yogurt with a fat percentage between 2-5% to enhance richness. Flank steak is a cost-effective alternative to lamb, and other cuts like skirt or hanger steak can substitute. Leftovers store well in the refrigerator for up to four days.
Ingredients
For the beef:
- 2 teaspoons garlic minced
- 2-3 tablespoons lemon juice freshly squeezed (from 2 lemons)
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 3 tablespoons yogurt see note 1, plain, Greek
- 1 tablespoon oregano dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 1/4 pounds flank steak see note 2, beef
For the tzatziki sauce:
- 1 medium cucumber peeled (see note 3)
- 1 cup yogurt plain, Greek
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tablespoon lemon juice
- 1 teaspoon dill plus more, for garnish, fresh
- 1 teaspoon garlic minced
- 1 teaspoon white wine vinegar
- olive oil
For serving:
- pita bread
- feta cheese cubed
- tomato chopped
- red onion thinly sliced
Instructions
To marinate the beef:
- In a large bowl, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt and pepper in a medium bowl and whisk well. Add the beef pieces to the bowl and mix well to coat. Cover bowl or transfer into ziploc bag and refrigerate for about 1 hour.
To make the tzatziki sauce:
- While the beef is marinating, shred the cucumber or chop in food processor. Toss with 1/2 teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
- In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes.
To cook the beef in the oven:
- Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange beef in a single layer. Cover with parchment paper, tucking the paper around the beef so it is completely covered.
- Bake for 12 to 18 minutes, until the beef reaches 140 degrees when tested with an internal thermometer. Remove from oven and let rest for 5 minutes. Slice or chop into pieces.
- Serve on pita bread with fresh dill, feta cheese, tomatoes, red onion, tzatziki sauce, and fresh dill.
To cook the beef on the grill:
- Preheat grill on medium-high heat. Grill the beef turning occasionally until the internal temperature reaches 140 degrees on a thermometer, about 8 to 10 minutes.
- Remove from grill and let rest for 5 minutes. Slice or chop into pieces. Serve on pita bread with feta cheese, tomatoes, red onion, and tzatziki sauce.
Notes
- Use Greek yogurt with 2-5% fat for best texture; lower fat yogurts may affect richness.
- Beef flank steak is a budget-friendly substitute for traditional lamb; skirt, hanger, or flat iron steak may also be used.
- Peeled, grated, and thoroughly strained cucumber prevents watery tzatziki sauce.
- The recipe makes enough to serve four gyros with about four ounces of beef each.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 4 ounces (meat only) | |
| Calories | 246kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 80mg | 3% |
| Potassium | 541mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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