One of my favorite cuisines is Greek food. Maybe it’s the younger girl inside of my who can’t get enough of the quote from ‘My Big Fat Greek Wedding’ – “what do you mean you don’t eat no meat? It’s OK, I make lamb.”
I giggle every. Single. Time.
But I know what she means! Lamb is so great. Tzatziki sauce is so great. I’m always finding ways to incorporate it, like on quinoa patties or my favorite: roast sweet potatoes and drizzle it over the roasted potatoes!
I absolutely love the flavor and freshness the sauce adds. And who doesn’t love a delicious gyro sandwich?
And it’s easy enough to make at home! Try it for yourself (if you haven’t already) and be a ‘vegetarian’ a la ‘My Big Fat Greek Wedding.’
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Gyro sandwiches with tzatziki sauce and Greek salad
This recipe is best made if you marinade the lamb overnight. But you can do it 3-4 hours before serving if needed.
Prepare the night before by whisking the following ingredients into a bowl to mix well: 1 cup red wine, ½ cup olive oil, 2 tbsp diced garlic, 4 tsp salt, 4 tsp sugar, 1 tbsp chopped fresh thyme leaves, 2 tsp crushed red pepper flakes, ½ tsp pepper.
Trim the lamb into 1 inch cubes. Add lamb to the bowl of marinade and toss to coat. Cover and chill, tossing in the morning.
When ready to cook, preheat the oven to 350 degrees F. Remove lamb from marinade and set on a plate.
If you have a grill you can thread it onto skewers and grill it, turning every 1-2 minutes until it’s cooked to desired doneness. You can also put a sauté pan over medium-high heat, then add 1 tbsp olive oil. You can sear the lamb and cook so it gets browned on all sides. Cook each side for about 1-2 minutes, for about 4-5 minutes total. Thinly slice the lamb pieces and use to fill the pita bread. Serve alongside the Greek salad and drizzle tzatziki sauce over.
Toss the following ingredients into a bowl: red onion, ½ cup calamata pieces, All of the halved grape tomatoes, 1 sliced cucumber, 1 cup crumbled feta cheese (break the block apart with your fingers and crumble), 6 tablespoons olive oil, 1 tsp dried oregano, 1 tsp black pepper, 2-3 tbsp lemon juice.
Serve immediately. Store by covering and keeping in the fridge in an air-tight container for up to a week.
Throw the following ingredients into a blender or food processor: 8 ounces Greek yogurt, 1 cucumber that was roughly chopped, 2 tbsp olive oil, 2 tbps lemon juice, 1 tbsp fresh dill, 1 tbsp minced garlic.
Serve immediately. Store by covering and keeping in the fridge in an air-tight container for up to two weeks.