Grilled Ahi Gyros with Tzatziki Sauce

May 9, 2010 / By Foodland

Grilled Ahi Gyros with Tzatziki Sauce

You'll love this twist on a Greek favorite
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 8 Servings


  • 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


Tzatziki Sauce
  1. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  1. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt and pepper.
  2. Pour over the ahi steak.
  3. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
  4. Brush a grill lightly with olive oil and preheat to medium heat.
  5. Remove the ahi from the marinade and place on the grill.
  6. Cook for approximately 4 minutes (2 minutes per side for a 3/4" steak).
  7. For a more rare ahi, heat the grill to high, and sear quickly, about 1.5" minutes per side.
  8. Thinly slice the ahi into strips and place the meat in the center of the pita breads.
  9. Top with Tzatziki sauce, lettuce and chopped tomatoes, and serve.
  10. For best results, brush the pita with olive oil and lightly warm on the grill.
  11. Serve with tabbouleh salad, cucumber salad or a fresh green salad.
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