Gyros with Radish Tzatziki

Name: Gyros with Radish Tzatziki
Prep time: 13 h
Cook time: 13 h
Total time: 13 h
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 0 teaspoons freshly ground black pepper; 8 servings Freshly ground black pepper; 8 servings Canola oil, for grilling; 2 Tbsps Dijon mustard; 2 Tbsps chopped fresh dill; 3 cloves garlic, finely chopped; 8 cloves garlic; 150 milliliters Greek yogurt; 1 Tbsp r honey; 0 teaspoons kosher salt; 8 servings Kosher salt; 1 kgs boneless leg of lamb (about; 122 milliliters freshly squeezed lemon juice; 2 Tbsps freshly squeezed lemon juice; 1 Zest of lemon; 1 teaspoon lemon zest; 108 milliliters olive oil; 216 milliliters extra-virgin Greek olive oil, plus more for drizzling; 1 leave from 3 large sprigs oregano, plus more for serving; 8 servings Flatbread or pita pockets, warmed on the grill, for serving; 8 plum tomatoes, ends removed, sliced into very thick rounds; 87 grams finely grated radish; 0 smalls red onion, finely grated; 6 Tbsps red wine vinegar; 1 leave from 3 large sprigs rosemary; 8 servings Salt and freshly ground black pepper; 480 milliliters white wine

Gyros with Radish Tzatziki

Gyros with Radish Tzatziki is a Mediterranean recipe that serves 8. One portion of this dish contains around 36g of protein, 29g of fat, and a total of 588 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires lemon juice, radish, salt and pepper, and dijon mustard. From preparation to the plate, this recipe takes roughly 13 hours.

Instructions

Watch how to make this recipe.

Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Rosemary

Oregano

Garlic

Pepper

Wine

Equipment you will use

Blender

Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.

Ingredients you will need

Lamb

Meat

One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.

Ingredients you will need

Marinade

Lamb

Preheat a gas or charcoal grill with a rotisserie attachment to high heat.

Equipment you will use

Grill

Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions.

Ingredients you will need

Salt And Pepper

Lamb

Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture.

Ingredients you will need

Lamb

Meat

Roll

Wine

Equipment you will use

Kitchen Thermometer

Kitchen Twine

Grill

Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.

Equipment you will use

Cutting Board

Slice the lamb across the grain into paper thin slices.

Ingredients you will need

Grains

Lamb

Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.

Ingredients you will need

Fresh Oregano

Plum Tomato

Vinaigrette

Flatbread

Tzatziki

Radish

Lamb

Heat a grill to medium-high.

Equipment you will use

Grill

Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.

Ingredients you will need

Salt And Pepper

Tomato

Cooking Oil

Equipment you will use

Grill

Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Mustard

Vinegar

Honey

Equipment you will use

Whisk

Place the radishes and onions in a medium strainer.

Ingredients you will need

Radish

Onion

Equipment you will use

Sieve

Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.

Equipment you will use

Bowl

Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

Ingredients you will need

Salt And Pepper

Lemon Zest

Garlic

Radish

Yogurt

Dill

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 8servings

Freshly ground black pepper 8servings

Canola oil, for grilling 2Tbsps

Dijon mustard 2Tbsps

chopped fresh dill 3cloves

garlic, finely chopped 8cloves

garlic 150milliliters

Greek yogurt 1Tbsp

r honey 0teaspoons

kosher salt 8servings

Kosher salt 1kgs

boneless leg of lamb (about 122milliliters

freshly squeezed lemon juice 2Tbsps

freshly squeezed lemon juice 1

Zest of lemon 1teaspoon

lemon zest 108milliliters

olive oil 216milliliters

extra-virgin Greek olive oil, plus more for drizzling 1leave

from 3 large sprigs oregano, plus more for serving 8servings

Flatbread or pita pockets, warmed on the grill, for serving 8

plum tomatoes, ends removed, sliced into very thick rounds 87grams

finely grated radish 0smalls

red onion, finely grated 6Tbsps

red wine vinegar 1leave

from 3 large sprigs rosemary 8servings

Salt and freshly ground black pepper 480milliliters

white wine

Recommended wine: White Wine, Alcoholic Drink, Ingredient, Food Product Category, Wine, Dry White Wine, Red Wine, Drink, Menu Item Type, Moschofilero, Assyrtiko, Agiorgitiko

White Wine, Alcoholic Drink, and Ingredient are great choices for Gyros. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Momo Sauvignon Blanc with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Momo Sauvignon Blanc

Displays a complex nose with aromas of tropical fruit, herbaceous notes and a hint of cassis. The natural fermentation adds a rich and textural quality to the palate, with subtle notes of lemon zest and passion fruit. The finish is crisp and dry. Delicious with all types of seafood and summer salads, or enjoy by itself as a refreshing aperitif.