5 Apr 2012
My little sister got engaged a few weeks ago, and they just decided they’re getting married in GREECE! Their deposit goes down at the end of the month to make it official, and i’m super excited because I have always wanted to go, and now I finally have the perfect excuse to!
This week I attempted my first ever Greek dish. Not because of my sister’s announcement, but because my husband has been begging me to make lamb gyros ever since he tried them at the Washington State fair… back in the fall!! I made chicken gyros, but they weren’t as good, and since I had a lot of left-over lamb from my roast yesterday, I decided this was the best way I could use it! I know i’m taking a short-cut in this recipe with pre-cooked lamb, but really the star of this dish is the Tzatziki sauce– which is hands down the best I have ever tasted!! So here’s the amazing recipe:
For the Tzatziki Sauce:
3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbsp kosher salt for salting cucumbers
1 Tbsp finely chopped fresh dill (or 2tsp dry)
Kosher salt and fresh ground black pepper to taste
For the gyros:
Pre-cooked lamb, sliced thin
Peel the cucumbers, cut in half lengthwise and scrape out the seeds with a small spoon. (If you use English cucumbers you can skip this step).
Slice the cucumbers, sprinkle 1 Tbsp of salt over them, then place in a colander for 30 minutes to draw out any excess water. Drain well & pat dry. In a food processor with a steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blendedStir this mixture into the yogurtTaste before adding any extra salt, then season more if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (p.s. if you don’t have the time, it still tastes amazing without the wait!)
Warm and thinly slice the lamb
Warm the gyros (I put a couple in between paper towels and warmed them in the microwave for a minute)
Chop the tomatoes, avocados & onion and crumble the feta cheese Place the lamb in the middle of the pita, top with the cheese, tomatoes, avocado, and onion, then spoon on the Tzatziki sauce
[P.S. here’s a healthier option: no cheese, whole wheat pita & low fat yoghurt:}
Both are amazing!!
If this is any indication of what the food is really like in Greece, then now i’m just EXTRA excited to go!! No wonder my husband has been asking me to make them for months!!! I just wish I caught on to this recipe months ago!!!