I've had serveral inquires as to why, when people make fresh pita bread, that their Gyros still taste like they are missing something.
The good news is that it's not your bread. Traditional Gyros are made with roast lamb, which can be expensive and hard to get in the US. I am from Texas origianlly, and we always used goat (Texas porch-deer). In other areas, as a rule, roast pork or more commonly, roast beef is used. You can make very good Gyros with nothing but veggies, or TVP if you wish.
All these will work if you have the magic 'can't do without' ingredient that makes Gyros such a wonderful Culinary experience. It's that creamy, tantalizing Greek sauce known as Tzatziki (and no, it is not the same as cucumber dressing). Without tzatziki, it's not a Gyro! Here is the recipe. On a side-note, it also makes a great dip!
2-large cucumbers, peeled, seeded and quartered
1-1/2-cups plain yogurt
1/4 cup-Extra Virgin Olive Oil (not the other types, only Extra Virgin...this is important)
4 TBSP-garlic (fresh or powder)
1 TBSP-lemon juice
1 TBSP-salt (I prefer Kosher Salt. It does make a difference)
1 tsp-distilled white vinegar
Place quartered cucumbers in a colander and sprinkle evenly with the salt. Allow to drain for 30 minutes (the salt will leach-out the water from the cucumbers). Pat dry and chop coarsly in in a food processor, or by hand. Allow to drain in collander for an additional 30 minutes.
Place cucumber in a food processor or blender with garlic, lemon juice, yogurt and vinegar. Blend well. Adjust vinegar and salt to taste. Add olive oil and blend until smooth. Refrigerate until ready to use.
Spread on Gyros, sandwiches or use as a dip.
Bon Apetit!
Last edited on Sun Feb 10th, 2008 04:38 am by Gigmaster
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