Gyro Sandwich Recipe
This week’s review comes from a recipe that a co-worker found in a two-day old newspaper that had been sitting on our lunch table . As soon as I read through it, I knew I wanted–correction, needed–to make these!
Here’s the link to the recipe that was printed in the Decatur Herald & Review on 5/8/2014.
This recipe took me approximately 45 minutes to make–and only because I was taking my time. I would say that these could easily be whipped up in 30 minutes, however I wanted to get it right the first time, as I have never made anything like this before. I pretty much followed the recipe exactly as printed, except I added feta cheese as an extra topping because, well, I love cheese.
I do want to mention what kind of red wine I used for the marinade. I know absolutely nothing about wine, let alone pairing wine with food, so I had to do some research to figure out what red wine to get. After a bit of time, I came across a recommendation specifically for this recipe (unfortunately, I looked at so many pages that I can’t remember which one I found the recommendation on, or else I would totally give credit to that person). The recommendation that I found stated that Malbec would work the best, so that is what I bought. On the back of the bottle I purchased (Barefoot) it states that “Barefoot Malbec is delicious with barbequed steak, spicy pulled pork or pizza topped with caramelized onions.” Meh, that’s close enough for me.
The picture above shows of all of the ingredients I used to make the marinade for and cook the meat.
This picture shows all of the ingredients for the Tzatziki sauce (I put them in the bowl because I thought I could get a better picture than if it were in the blender; if you hate doing dishes, you can skip the bowl and put the ingredients directly into the blender).
While this recipe was extremely easy to make and smelled amazing while cooking, it didn’t really “wow” me like my previous review of the Taco Chicken Bowls. There was a TON of flavor, from the tanginess of the feta cheese and dill weed, the coolness of the cucumber to the sweetness of the marinated meat, however I should probably mention that I am not a huge fan of cucumbers. The cucumber in the Tzatziki sauce was a bit overpowering for my taste and I felt it took away from the other flavors in the dish. Please, don’t let that deter you from trying this recipe out yourself! I’d definitely still give this recipe 4 stars!