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Growing up, I was raised in NJ, but most of our extended family was from the Pittsburgh area. Every 4th of July we would go back to visit, when the 4th of July festival was going on. This festival was a crafter’s dream, but it also had and still has delicious food. Meatball sandwiches and pepperoni puffs just to name two of the many foods you could get. One of the favorites though was the gyro. This pita pocket filled deliciousness was your traditional Greek gyro: filled with lamb, tzatziki sauce (yogurt-cucumber sauce), tomatoes, lettuce and more. We decided to bring you this recipe today with a little twist. Zach and I aren’t huge fans of yogurt, especially Greek yogurt, so we decided to make a delicious cucumber aioli instead. If these little pockets weren’t so freaking filling, I could have eaten 10 more!
Well it’s official, we are officially off of our Bridgeport kick, well for now that is. We jazzed it up a bit and paired these gyros with
Santa Fe Brewing’s Imperial Java Stout. I know, I know…coffee stout with a gyro? It sounds strange, but trust me, they pair so well together! It’s just a tad hoppy, a lot malty, and a ton earthy. The “earth tones” of this brew pair so well with the earthy taste of the gyro. If you have yet to hear of this brewery, I’m surprised, since it’s New Mexico’s oldest micro brewery. If by chance you have not heard of it, google them and try some of their beers. They always provide a quality product. Don’t worry, we will probably be pairing something with Bridgeport tonight =), for those of you who miss it.
Now, I mentioned how Zach and I aren’t into the whole yogurt thing. It’s sad really. I really wish I liked it. Of course, I don’t mind the really bad for you yogurt with the crunchies and chocolate, but there is just something about the texture of your average healthy yogurt that just gives me the heebie jeebies. We had to go with something a little bit different than your everyday tzatziki sauce which is most commonly comprised of yogurt. We decided to whip up a cucumber aioli – filled with cucumber, garlic deliciousness and just a touch of mayo. It’s the perfect substitution, you’ll never know you miss the traditional stuff.
Aioli Aioli Aioli!
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Everything, but the pita, in this dish is homemade. No we didn’t raise the lamb, grow the tomatoes, lettuce and onions ourselves, but you get the point. We took lamb shoulder (bone in) and marinated it in a delicious homemade herby, garlic, lemony marinade. Oh and the lamb was rubbed with 8 cloves of garlic. Did we mention we love garlic? Well we love it almost as much as we love bacon. No, there is no bacon in this dish. The marinade was then followed by a rub of onion powder, garlic powder, salt, pepper, cayenne and more. Grilled to perfection, I could have eaten these steaks right off the bone.
A Perfect Little Lemon for a Perfect Marinade
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A Lot of Garlic is Going into this Dish!
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A Lot of Herbs Too!
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We wrapped these pitas up and to fill them we sauteed some onions, added some tomatoes, lettuce, feta, and aoili. And don’t forget the grilled lamb, cut into strips and garnished with rosemary. If you are like us and aren’t a fan of gyros because of the yogurt thing, give this recipe a try (as long as you like mayo (=).
Gyro Deliciousness.
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Garlic!
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Smoothered in Garlic
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Delicious Marinade for a Delicious Cut of Meat
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Cucumber Aioli to Substitute Tzatziki
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Rub Rub Rub!
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Steps 1 and 2!
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Step 3!
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Step 4!
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Step 5!
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Step 6! Finito!
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Gyros!
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Traditional Greek Gyros
Author: Justine
Serves: 4 gyros
- ½ cup of olive oil
- ½ cup of lemon juice
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon oregano, chopped
- salt and pepper
- 2 shoulder lamb steaks, bone in and fat trimmed
- salt and pepper
- 8 cloves of garlic, minced
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 tablespoon cayenne pepper
- 1 teaspoon red chili powder
- ½ cucumber, skin removed and diced
- 5 cloves of garlic, minced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- ½ cup mayo
- 1 medium sized spanish onion, sauteed in 2 tbsp butter and 2 tbsp olive oil
- 2 roma tomatoes, seeds removed and diced
- 3 romaine lettuce leaves, washed and chopped
- ½ cup feta cheese, crumbled
- cucumber aioli
- 2 lamb steaks, cut into strips
- In a bowl combine the ingredients for the marinade. Whisk together.
- In a glass dish, lay a layer of garlic on the bottom (4 cloves). Set the lamb steaks on top, and top with the rest of garlic (4 cloves). Push the garlic into the steaks.
- Pour the marinade on top of the lamb, cover, and refrigerate for 3 hours.
- Meanwhile, you can make the cucumber aioli. This should be made at least an hour ahead of when you want to use it. In a food processor, combine the cucumber, garlic, fresh dill, lemon juice and salt. Pulse until just combined. Remove from the food processor and add to a bowl with the mayo. Mix together with a spatula. Cover and refrigerate until your ready to use.
- When the 3 hours is up. Remove the lamb from the refrigerator and set aside. In another small bowl combine the ingredients for the dry rub. Whisk together.
- In a shallow dish or large plate, pour the ingredients for the dry rub. Lay the steaks, one at a time in the rub, covering both sides. Set on another plate. Repeat this for the second steak.
- Preheat your grill or cast iron grill pan to medium. Begin grilling your steaks, about 5-6 minutes of each side should do it for medium to medium well. Feel free to grill longer to insure they are well done.
- When the steaks are finished, remove from grill and let rest for 10 minute before you slice. Meanwhile, heat a sauté pan over medium heat. Add the onion, butter and garlic and let sauté until tender. This should take about 10 minutes.
- Start building your gyros. Layer the pita with a healthy dollop of the aioli. Spread on the gyro. Add the lettuce, then onion, tomato, lamb and feta.
3.1.09
