Homemade Gyros ( GREECE)


  • 1 tenderloin, cut into strips
  • 1 clove of chopped garlic
  • 1/2 red onion, sliced
  • 0,11 lbs  olive oil
  • 0,044 lbs grape vinegar
  • 0,022 lbs thyme
  • Rosemary
  • 0,055 lbs honey

Tzatziki Sauce

  • 1 cucumber
  • 2 cloves of garlic
  • 0,11 lbs extra virgin olive oil
  • 1,1 lbs yogurt
  • 0,044 lbs grape vinegar
  • salt and freshly ground black pepper

Service

  • 4 pita bread
  • 1 red onion, sliced
  • 1 sliced ​​tomato, hash browns (optional), lettuce

Cut the tenderloin into thin strips and place in a large bowl. Add the garlic, onion, olive oil, vinegar and herbs and combine the squeezing with your hands. To finish, add the honey, cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Heat a large, non-stick skillet and sauté for 1 minute without stirring. Then turn the ingredients to the other side and sauté for another minute until the meat is crispy on the outside and still soft and juicy on the inside.

 TZATZIKI SAUCE

In a food processor, blend the olive oil and garlic until the garlic is completely smooth and no chunks are left behind. Grate the cucumber, salt and leave for 10 minutes. Now take the juice of the cucumber by wrapping it in a towel or a hard kitchen cloth and squeezing it with your hands. Mix the cucumber, garlic, olive oil, yogurt, vinegar, salt and pepper and put it in the refrigerator to cool completely.

Preheat the oven to 482˚F. Spread a little oil on both sides of the pita bread and add salt, pepper and thyme to it. Cook for 1 minute.

To finish, spread some tzatziki on the pita bread, top with the meat, and add the sliced ​​tomatoes and onions. If you want, you can fill the pita bread with fried potatoes and lettuce. Wrap the pita bread like a sandwich and serve.

ENJOY YOUR MEAL

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