Gyro with Egg & Yogurt Tzatziki Sauce
Prep time: 45 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Gyro meat - lamb & beef (thinly sliced) | 2 1/4 lb | 4 1/2 lb | 9 lb | 13 1/2 lb |
| Marjoram - dried | 1/4 tsp | 1/2 tsp | 1 tsp | 1 1/2 tsp |
| Yellow onion (diced and sautéed) | 8 oz | 1 lb | 2 lb | 3 lb |
| Safest Choice™ pasteurized shell eggs, beaten | 12 ea | 24 ea | 48 ea | 72 ea |
| Spinach (wash and drained) | 8 oz | 1 lb | 2 lb | 3 lb |
| Tomatoes (sliced and cut in half) | 1 lb | 2 lb | 4 lb | 6 lb |
| Pita bread (warm) | 12 ea | 24 ea | 48 ea | 72 ea |
| Salt & pepper to taste | ||||
| Tzatziki Sauce: | ||||
| Lowfat yogurt | 24 oz | 3 lb | 6 lb | 9 lb |
| Medium cucumber (peeled, seeded, finely diced) | 2 ea | 4 ea | 8 ea | 12 ea |
| Garlic (finely minced) | 1/4 tsp | 1/2 tsp | 1 tsp | 1 1/2 tsp |
| Lemon juice | 2 Tbsp |
1/4 c | 1/2 c | 3/4 c |
| Mint leaves (finely minced) | 1 oz | 2 oz | 4 oz | 6 oz |
| Green onion (chopped) | 1 oz | 2 oz | 4 oz | 6 oz |
| Kosher salt | 1 pinch | 1/8 tsp | 1/4 tsp | 3/8 tsp |
Method of Preparation
1. Prepare tzatziki sauce by combining yogurt, cucumbers, garlic, lemon juice, mint leaves, green onion, and kosher salt.
2. Sauté gyro meat and marjoram over medium heat. Remove from the pan and hold at 140° F or above.
3. Add onions to the pan and sauté until al dente. Then add eggs and gently fold until they are cooked but still wet.
4. Wilt the spinach.
5. Place gyro meat, eggs, spinach, then tomato slices on a single pita.
6. Garnish with tzatziki sauce.
Chef Notes
Serve with tabouleh salad.
Recipe Nutrition Info
Appropriate for: Regular
Serving: 1 Gyro; 2 oz Sauce
