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Grilled Beef Gyros
A spicy marinade adds zip to these grilled beef slices tucked inside pita bread. Friends from Greece gave us their recipe for the cucumber sauce, which provides a cool contrast to the hot beef. I never have to worry about leftovers when I serve these sandwiches. Lee Rademaker
8-10 Servings
Prep: 20 min. + marinating Grill: 20 min.
Ingredients
1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger
1-1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup reduced-sodium soy sauce
1/4 cup water
1 beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
CUCUMBER SAUCE:
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive oil
2 cups (16 ounces) sour cream
8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato
Directions
In a blender, combine the onion, garlic, sugar, mustard, ginger,
pepper and cayenne; cover and process until onion is finely chopped.
© Taste of Home 2011
2 of 2
Grilled Beef Gyros
(continued)
Directions (continued)
Add soy sauce and water; process until blended.
Place the beef in a large resealable plastic bag. Add marinade. Seal
bag and turn to coat; refrigerate for 1-2 hours.
For sauce, in a blender;, combine the cucumber, garlic and salt;
cover and process until cucumber is chopped. Add vinegar and oil;
process until blended. Transfer to a large bowl; stir in sour cream.
Refrigerate until serving.
Drain and discard marinade. Grill beef, covered, over medium-hot heat
until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,
170°). Place beef in pita halves. Top with cucumber sauce,
sliced onion and chopped tomato. Refrigerate any remaining sauce.
Yield: 8-10 servings.
© Taste of Home 2011