Beef Gyro

Prep Time 35

Cook Time 40

Servings servings

Calories 754kcal

Ingredients

Rice Pilaf

1 TBSP Extra-virgin olive oil
2 TBSP Onion minced
1 clove Garlic minced
1/2 cup White rice rinsed
1 cup Chicken broth

Village Salad

Dressing

1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
3 tsp Lemon juice to taste
4 TBSP Extra-virgin olive oil to taste

Salad

1 large Tomato sliced into wedges
1 cup Cucumber sliced 1/2 in thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
1 TBSP White vinegar to taste
2 slices Greek bread toasted and buttered
2 tsp Butter

Gyro

8 oz Ground beef
1/2 tsp Ground cumin
2 Pita bread
1 cup Romaine lettuce shredded
1/3 cup Tomato diced small
1 TBSP Red onion diced small
1 TBSP Feta cheese crumbled fine

Sauce

1 tsp Extra-virgin olive oil
3 clove Garlic
2 TBSP Greek yogurt
1/2 tsp Lemon juice
1 tsp Fresh cilantro chopped
2 TBSP Water

Coconut Water

16 oz Coconut water cold

US Customary - Metric

Instructions

Prep the onion and garlic for the rice pilaf per instruction above.
Make the rice pilaf: Heat the oil in a pot on medium heat. Saute the onion and garlic until the onions start to soften. Stir in the rice and the broth. Cook according to the directions on the package. While the rice is cooking, prep ingredients, make dressing, sauce, and beef.
Prep the salad ingredients per instruction above.
In a bowl whisk together the ingredients for the dressing.
Preheat the oven broiler on high.
Make the sauce: place the oil and garlic in a small saute pan on very low heat. Cook, turning occasionally until the garlic is golden brown all over and soft. Place the garlic and remaining ingredients for the sauce in a blender or food processor (add water as needed to smooth out the consistency) and blend until smooth. Season with salt and pepper to taste.
Prep the beef: In a bowl mix the beef with cumin and a generous amount of salt and pepper until fully combined. Place the mixture on a baking sheet and cover with plastic wrap. Using a rolling pin, roll the mixture to about 1/4 inch thick. (Optional: To test the flavor of the seasoning cook a small amount of the beef mixture in a saute pan)
Remove the plastic wrap and place under the broiler. Cook 10-15 minutes until nicely browned and somewhat crispy around the edges. Be careful using the broiler to make sure the meat doesn't burn. While the beef is cooking, prep gyro ingredients and warm pita.
Set a pan over medium heat.
Prep romaine, tomato, red onion, and feta per instruction above.
Place the pita in the pan and warm for approximately 30 seconds per side.
Make the salad: Mix the tomatoes, cucumber, onion, olives, feta, with the dressing. Add white vinegar to taste.
Finish the rice: Once the rice is tender and the liquid has been absorbed, remove from the heat and let stand covered with a lid for 5 minutes. Then fluff with a fork. Season with salt and pepper to taste.
Toast the greek bread in a toaster oven and spread with butter.
Once the beef is cooked, drain any excess grease into a jar or used can (not down the sink). Cut the beef into 1 inch wide strips to fit the pita.
Layer the pita with lettuce, beef, tomato, onion, sauce, and feta. Fold in half.
Serve: Serve gyro with rice pilaf, village salad, buttered bread and coconut water.

Nutrition