Try this Greek cucumber gyros recipe at home
Greek cucumber gyros offer a refreshing vegetarian take on the traditional Greek gyro. With origins in Greece, where gyros are typically meat-based, this version is a celebration of crisp vegetables and zesty sauces nestled in warm pita bread. Ideal for those desiring a flavorful, eggless alternative, these gyros promise a delightful culinary experience. Ready your taste buds and let's start the preparation.
Gather the following ingredients
For vegetarian gyros, assemble two large cucumbers, four whole wheat pita breads, one cup of Greek yogurt, two tablespoons of olive oil, one tablespoon of lemon juice, and two minced garlic cloves. Include one teaspoon dried dill, half a cup each of red onion slices and sliced kalamata olives, one cup halved cherry tomatoes, and season with salt and pepper.
Prepare the tzatziki sauce
To make the tzatziki sauce, mix one cup of Greek yogurt with two tablespoons of olive oil, one tablespoon of lemon juice, two minced garlic cloves, and a teaspoon of dried dill in a bowl. Grate a cucumber, squeeze out excess moisture with a cloth, and add to the bowl. Stir until the ingredients are well combined. Season with salt and pepper to taste.
Prep veggies and pita
Thinly slice the remaining cucumber and measure out half a cup of red onion slices. Cut the cherry tomatoes into halves for easy bites. If necessary, slice the kalamata olives. Warm the whole wheat pita breads in an oven set to 350 degrees Fahrenheit. Heat them for five minutes or until they're slightly crisp yet still pliable, perfect for wrapping your gyro.
Assemble your gyro
To assemble your gyro, lay a piece of warm pita bread flat. Generously spread two tablespoons of tzatziki sauce over its center. Top with cucumber slices, then add red onion slices, cherry tomato halves, and kalamata olive slices. If desired, drizzle more tzatziki sauce. Finally, fold the pita like a taco or roll it up tightly to enjoy.
