Gyros are pita bread sandwiches filled with meat, lettuce, tomatoes and the yogurt sauce tzatziki. They were traditionally made with compressed meat: ground beef or lamb mixed with spices and packed onto a spit that rotates in front of a fire until the meat is cooked. Today, many gyros are made with strips of marinated beef. Serve with a washed, ready-to-eat salad with some added olives. HELPFUL HINTS:
Nutrition: This meal contains 597 calories per serving with 24 percent of calories from fat.
Fred Tasker’s wine suggestion: The gyro is made of red meat and red wine, so a nice soft red like malbec would go well with it.
Ready cut: To save preparation time, use fresh diced tomatoes found in the produce section of the market.
Lemon tip: Lemon juice is used in the marinade and tzatziki sauce. Squeeze at one time and divide accordingly.
To buy: 1/2 pound skirt steak, 1 bottle red wine, 1 lemon, 1 bottle dried oregano, 1 bottle dried dill, 1 package whole wheat pita breads, 1 tomato, 1 cucumber, 1 package shredded lettuce and 1 carton plain nonfat yogurt.
Staples: Olive oil, minced garlic, salt and black peppercorns.
Gyro Sandwich • 1/2 pound skirt steak
• 1/2 cup red wine
• 2 teaspoons lemon juice
• 2 teaspoons minced garlic
• 1 teaspoons dried oregano
• 1 teaspoon olive oil
• Salt and black pepper
• 4 whole wheat pita breads
• 1/2 cup diced tomatoes
• 1 cup shredded lettuce
For tzatziki sauce:
• 1/2 cup peeled, seeded and diced cucumber
• 1/2 cup plain nonfat yogurt
• 1 teaspoon minced garlic
• 1/2 teaspoon dried dill
• 1/2 teaspoon lemon juice
• Salt and freshly ground black pepper
Remove visible fat from meat and cut into strips about 2 inches long and 1 inch wide. Mix the red wine, 2 teaspoons lemon juice, garlic and oregano together in a bowl or self-seal plastic bag. Add the meat and let marinate 10 minutes while preparing the other ingredients. Heat oil in a nonstick skillet over medium-high heat. Remove the meat from the marinade and saute 1 minute for rare and 3 minutes for medium. Add salt and pepper to taste. Remove to a plate.
For the Tzatziki sauce: Mix cucumber, yogurt, garlic, dill and 1/2 teaspoon lemon juice together. Sprinkle with salt and pepper to taste.
To serve: Warm the pita breads in an oven or toaster oven for 2 to 3 minutes. Cut them in half and open the pockets and place on a serving plate. Place the meat, tomatoes, lettuce and sauce in separate bowls or on a serving plate so people can help themselves. If you prefer, fill the pita breads with lettuce, meat, tomatoes and sauce and serve them on individual plates.
Nutrition information per serving: 597 calories (24 percent from fat), 15.9 g fat (4.6 g saturated, 6.6 g monounsaturated), 73 mg cholesterol, 40.0 g protein, 80.1 g carbohydrates, 10.9 g fiber, 688 mg sodiumLinda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Yield: Makes 2 servings