Diabetic Gyros
Submitted by edrdee
Homemade gyro meat packed with garlic, oregano, and cumin, grilled on skewers over hot coals and tucked into warm pita with a cool yogurt-cucumber tzatziki. Diabetic-friendly Greek street food you can make in your own backyard.
YIELD
8 servingsPREP
25 minCOOK
15 minREADY
40 minOpa! Skip the takeout and fire up the grill for these homemade gyros that taste like the real deal. Seasoned ground beef (or lamb, or a mix of both) gets kneaded with a generous amount of garlic, oregano, cumin, and scallions until the mixture is dense and flavorful.
Packed onto skewers in thick fingers and grilled over hot coals, the meat picks up that smoky char you can only get from open flame cooking. Slide each one into a warm pita and drizzle with the homemade tzatziki.
The tzatziki pulls together in minutes: yogurt, minced cucumber, garlic, lemon juice, and a touch of mayo for richness. It’s cool, tangy, and cuts right through the savory grilled meat.
Chef Tips
- Knead the meat mixture well until it becomes stiff and almost paste-like; this gives the gyro its signature dense, sliceable texture
- Keep the skewer portions no wider than 2 inches so they cook evenly all the way through
- Make the tzatziki ahead and refrigerate it; the flavors meld and it tastes even better after an hour or two
- Squeeze excess moisture from the minced cucumber before adding it to the sauce so it stays thick
Ingredients
Directions
Mix all ingredients except pita, mixing well and kneading until mixture is stiff.
On skewer pack meat mixture about 5” long and not more than 2” in diameter.
Put as many “fingers” as possible on a skewer leaving a 1” space in between.
Cook over hot coals 10 to 15 minutes, turning frequently.
Take pita and slide gyro into center.
Mix sauce well. Drizzle with sauce.
Fold over to eat.
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