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Grilled Beef Gyros

 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 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 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
  • 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


  • In a blender, combine the onion, garlic, sugar, mustard, ginger,
  • pepper and cayenne; cover and process until onion is finely chopped.

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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.