Grilled Ahi Gyros with Tzatziki Sauce
Grilled Ahi Gyros with Tzatziki Sauce
You'll love this twist on a Greek favorite
Ingredients
- Tzatziki Sauce
- 1 medium cucumber, peeled, seeded and finely chopped
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon minced garlic
- Gyros
- 4 tablespoons extra virgin olive oil
- 0.5 tablespoon fresh lemon juice
- 4 garlic cloves, peeled and chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 pinch salt
- 0.5 teaspoon ground black pepper
- 8 pita breads
- 8 fresh ahi steak pieces (4 oz. each)
- Tzatziki Sauce, see recipe
- 4 cups iceberg lettuce, sliced
- 4 tomato, chopped
Instructions
Tzatziki Sauce
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
- In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt and pepper.
- Pour over the ahi steak.
- Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
- Brush a grill lightly with olive oil and preheat to medium heat.
- Remove the ahi from the marinade and place on the grill.
- Cook for approximately 4 minutes (2 minutes per side for a 3/4" steak).
- For a more rare ahi, heat the grill to high, and sear quickly, about 1.5" minutes per side.
- Thinly slice the ahi into strips and place the meat in the center of the pita breads.
- Top with Tzatziki sauce, lettuce and chopped tomatoes, and serve.
- For best results, brush the pita with olive oil and lightly warm on the grill.
- Serve with tabbouleh salad, cucumber salad or a fresh green salad.
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