Tzatziki Gyro Sauce Food

TZATZIKI SAUCE

Steps:

• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

AUTHENTIC GREEK TZATZIKI (GYRO SAUCE)

Steps:

• Grate the cucumber and optionally sprinkle with salt (this will help extract the excess liquid). Set aside for 10 minutes.I say that the salt is optional because the cucumber juice that you squeeze from the cucumber is delightful as a drink - but maybe not so much if it's salty!
• Place the rested cucumber into a nut milk back or several layers of cheesecloth and squeeze out as much excess water as possible.Alternatively, you can salt the cucumbers and leave them in a colander to naturally drain with the help of gravity (this will provide the best texture of the cucumber). However, this will take a far longer resting time (like overnight!), so I usually avoid it.
• Finely chop the dill and grate or mince the garlic. If you need help peeling garlic, I've tried and tested several methods previously.
• Combine all the ingredients in a large bowl and mix well.
• For the best flavor, allow the Greek sauce to marinate in the fridge for at least 2 hours but even better overnight. This will give the flavors a chance to properly meld together and tastes better than directly after making it.
• Before serving, give it one last taste and adjust any of the ingredients if needed (more salt, acidity, etc. Then drizzle with a bit of additional olive oil, and enjoy!
• Store: If you've carefully drained the cucumber, then leftover tzatziki sauce will last, covered, in the refrigerator for between 3-4 days.

TZATZIKI (GYRO SAUCE)

Steps:

• Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
• Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
• Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
• Cover and chill 1 hour.

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Steps:

• In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
• Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
• Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
• To make Tzatziki sauce:
• In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
• Yield: about 2 cups
• To make Spicy Sour Cream Sauce:
• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
• Yield: about 1 cup

CHEF JOHN'S TZATZIKI SAUCE

Steps:

• Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
• Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

GYRO MEAT WITH TZATZIKI SAUCE

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• To cook on a rotisserie, proceed as follows:
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
• Yield: 1 1/2 cups

GYRO MEAT AND TZATZIKI SAUCE

Steps:

• Chop onion up in a food processor for 15 seconds. Remove and drain the juice in a strainer or towel. Dump the juice. Put the onion back in the processor and add the ground lamb,garlic,marjoram,rosemary,salt and the pepper.
• Process for about 1-2 minutes until it looks like paste.Scrape out the bowl into a loaf pan.Preheat oven to 325. Place the meatloaf pan in a water bath. (That means setting the loaf pan another baking dish so the water is about half way up the side of the loaf dish).Bake for 60 minutes or until the meat reaches 165-170.
• Remove from the oven and take the meat out of the loaf pan. Let it cool on a cooling rack for a few minutes.Slice and serve on a pita with the Tzatziki sauce. Also top with onion,tomato and feta cheese.
• Alton Brown Precess:.
• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• To cook on a rotisserie, proceed as follows:.
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Sauce:.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

GYRO BURGERS WITH TZATZIKI SAUCE

Steps:

• Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
• Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
• Grill patties on each side until desired doneness is reached.
• Grill pitas for a minute or two on each side to warm.
• Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

Steps:

• In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
• Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
• In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
• In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
• Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
• You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.