Scrumptious Sunday: Easy Weeknight Gyros!

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Hi All!  BusyBee Emily from Come2Mykitchen.com here! It’s a Sweet Sunday but we’re headed to Greece today! Well, not quite, but we can all pretend we’re having a nap on a verenda overlooking the beautiful blue Mediterranean Sea right?  Can’t you just imagine it? I can. But I can’t afford it, so I make my own version of Greek Gyros without homemade Tzatziki Sauce instead. Because then I can pretend just a little bit more that I’m really there. It’s possible because my Tzatziki Sauce is THAT good!
Over at Come2myKitchen I share recipes and cooking tips for your dining pleasure. Please come and check out what I’m up to this week! Do you need some good ideas for Easter and your Easter Sunday Dinner? I’ve got some great ideas! Thanks for visiting Utah Sweet Savings today, and thanks in advance if you make your way on over to Greece too!  Er, I mean my cooking blog at www.come2mykitchen.com!!
Quick Gyros with Homemade Tzatziki Sauce

Serves 4
Gyro:
  • 4 Jennie-O Turkey Burgers **
  • 1-2 TBL “Cavender’s” All-purpose Greek Seasoning
  • 1-2 Onions, caramelized (*optional to have them cooked vs raw, but I love them soft and caramelized)
  • Sliced Tomatoes
  • Romaine Lettuce, torn
  • 4 Pitas (not pocket style-just “flatbread” style)
Tzatziki Sauce:
  • 1 whole Cucumber
  • 1-2 Garlic Cloves
  • 2 cups plain Greek Yogurt (My FAVORITE brand is ZOI, it’s currently only carried at Winco Foods in UT)
  • Juice of 1/2 Lemon
  • 1 TBL Dill (I use Freeze-dried from Lighthouse brand)
  • 1/4 tsp Onion Powder
  • 1-2 tsp Sugar
  • 1 1/2 tsp Kosher Salt
  • Ground Pepper, to taste
  • Half and Half, for thinning the sauce if desired
  1. For Gyro meat, slice each burger into 7 slices; sprinkle with the seasoning.
  2. Fry over medium high heat, and fry until meat is no longer pink inside.
  3. Serve on pita bread with other ingredients and the sauce.
  4. For Tzatziki Sauce, shred the cucumber in a food processor. (or use a hand grater if you have to)
  5. Either drain the shredded cucumber, or place it in a clean towel and squeeze the excess liquid out. Place back in the processor bowl. NOTE: The final texture of your Tzatziki will be affected by the amount of  cucumber liquid you leave in. You can decide if you like it thinner or thicker.
  6. In the processor bowl, mince the garlic with the drained cucumber.
  7. Add the remaining ingredients and process until desired texture is reached.

** For more about this recipe and the ingredients used, please visit this post.

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