California Gyros

We are still in the midst of sweltering heat, so I am doing my best to keep dinners as cool and as simple as I can. Dinner last night was a cool California version of the classic gyro, served side by side with some deliciously crisp French fries. I love gyros. I made this dish at home for next to nothing, however, this same meal in a restaurant would have cost us about $9+ each, plus the cost of something to drink. So not only is this cool and easy-peasy to make, but by making them at home vs. going out to a restaurant saves $$$ as well, which in these tough economic times, I think we can all appreciate.

The differences between these gyros and regular gyros are subtle. Instead of using shaved lamb or a combination of lamb and beef I just used some skirt steak that I marinated in some dried garlic and tomato herbs, a little olive oil and balsamic vinegar. Then my sauce was a little different as well. I used my leftover creamy lemon and garlic herb dressing instead of a regular Tsatsiki sauce Cool California SteakΒ Salad Both gyro versions are very good and are perfect for these dog days of summer. Because I changed things ever so slightly, I still have to “technically” change the name, even though that is far less applicable because I am cooking them in my own kitchen. However if I were serving these in a restaurant, I would be legally bound to make these disclosures to the general public, so I might as well fess up to them here as well.

My gyros were still loaded with fresh diced cucumbers, tomatoes, red onions and lettuce, all wrapped in a warmed pita sandwich, just like the traditional gyros are. Larry’s had feta cheese as well. Mine did not.

Don’t these look colorfully delicious and fresh? They were too. They were also very messy, which in my books, is always a good indicator of how good they are going to taste. I have always said messy tastes better.

In these dog days of summer, do your best to avoid the heat and stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

16 thoughts on “California Gyros”

  1. My favorite that I always order in Israeli restaurants – shawarma! I trust you, darling, and will try to do it your way. Actually, in many restaurants, they use a combination of lamb and turkey, or plain turkey, since kosher lamb is quite expensive.

    Liked by 2 people

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