1 serving of gyros with tzatziki sauce contains 475 Calories. The macronutrient breakdown is 20% carbs, 57% fat, and 24% protein. This is a good source of protein (50% of your Daily Value), potassium (12% of your Daily Value), and vitamin b6 (24% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 90 minutes
- Cook Time
- 35 minutes
Ingredients
Cucumber
Peeled, raw
1 medium or 201g
Salt
Table
1 dash or 0.4g
Nonfat greek yogurt
Nonfat, plain
8 oz or 227g
Garlic
Raw
2 tsp or 6g
Lemon juice
Raw
4 tsp or 20g
Dill
Fresh
1 tsp or 0.2g
Ground lamb
Raw
16 oz or 452g
Salt
Table
2 tsp or 12g
Pepper
Spices, black
1 dash or 0.1g
Oregano
Spices, dried
1 tsp, ground or 2g
Onions
Yellow, sauteed
1 cup chopped or 87g
Garlic
Raw
1 cloves, minced or 3g
Pita bread
White, enriched
4 pita, small (4" dia) or 112g
Tomatoes
Red, ripe, raw, year round average
1 medium whole (2-3/5" dia) or 123g
Directions
- Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.
- Combine the finely chopped cucumber with the yogurt, garlic, lemon juice, and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.
- Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper, and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
- Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, and garlic. Process until a smooth purée is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
- Preheat oven to 300 degrees F.
- Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
- djust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. (I did this in two batches, as I couldn't fit all of the sliced meat on one baking sheet.) Be sure to keep an eye on it, as the broiler works quickly!
- Serve the Gyros: Warm up the pita bread either in the microwave (30 seconds), on the stovetop, or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions, and gyro meat. Wrap with foil and serve.
- Recipe inspired by:https://www.browneyedbaker.com/greek-gyro-recipe/
Nutrition Facts
For 1 serving of gyros with tzatziki sauce (311g)
Nutrient | Value | %DV |
---|---|---|
Calories | 475 | |
Fats | 30g | 38% |
Saturated fats | 12g | 60% |
Trans fats | 0g | |
Cholesterol | 85mg | 28% |
Sodium | 1444mg | 63% |
Carbs | 23g | 8% |
Net carbs | 21g | |
Fiber | 2g | 7% |
Sugar | 4g | |
Protein | 28g | |
Calcium | 131mg | 13% |
Iron | 3mg | 37% |
Potassium | 555mg | 12% |
Vitamin D | 0.1μg | 1% |
Vitamins and Minerals | ||
Alpha carotene | 35μg | |
Beta carotene | 158μg | |
Caffeine | 0mg | |
Choline | 98mg | 18% |
Copper | 0.2mg | 28% |
Fluoride | 1μg | |
Folate (B9) | 69μg | 17% |
Lycopene | 791μg | |
Magnesium | 51mg | 12% |
Manganese | 0.3mg | 14% |
Niacin | 8mg | 53% |
Pantothenic acid | 1mg | 25% |
Phosphorus | 311mg | 44% |
Retinol | 1μg | |
Riboflavin (B2) | 0.5mg | 38% |
Selenium | 35μg | 63% |
Theobromine | 0mg | |
Thiamine | 0.3mg | 26% |
Vitamin A IU | 306IU | |
Vitamin A | 16μg | 2% |
Vitamin B12 | 3μg | 127% |
Vitamin B6 | 0.3mg | 24% |
Vitamin C | 9mg | 10% |
Vitamin D IU | 2IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 0.1μg | |
Vitamin E | 1mg | 5% |
Vitamin K | 18μg | 15% |
Zinc | 5mg | 42% |
Sugars | ||
Sugar | 4g | |
Sucrose | 0.2g | |
Glucose | 1g | |
Fructose | 1g | |
Lactose | 1g | |
Maltose | 0g | |
Galactose | 0.4g | |
Starch | 0g | |
Fats | ||
Saturated fats | 12g | 60% |
Monounsaturated fats | 11g | |
Polyunsaturated fats | 3g | |
Trans fats | 0g | |
Fatty Acids | ||
Total omega 3 | 0g | |
Total omega 6 | 0g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 1g | |
Arginine | 1g | |
Aspartic acid | 2g | |
Cystine | 0.3g | |
Glutamic acid | 4g | |
Glycine | 1g | |
Histidine | 1g | |
Hydroxyproline | 0g | |
Isoleucine | 1g | |
Leucine | 2g | |
Lysine | 2g | |
Methionine | 0.5g | |
Phenylalanine | 1g | |
Proline | 1g | |
Serine | 1g | |
Threonine | 1g | |
Tryptophan | 0.2g | |
Tyrosine | 1g | |
Valine | 1g |
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