You can't gyro unless you tzatziki

Tzatziki sauce completes the Greek-American gyro and is easy to prepare.

On the weekend edition of the Roughly Speaking podcast, I'm indulging an interest in one of the great comfort foods from the Mediterranean, the Greek gyro, a delicious concoction of seasoned meats, baked or roasted, then thinly slice and placed in warm pita bread with some fresh, crispy vegetables and tzatziki sauce. It’s Greek street food, and something you find in Greek-American restaurants, pizza shops and diners, or sold out of food trucks.

Please check out the podcast for pointers on making gyros at home, and the podcast notes have links to recipes and an excellent Alton Brown video from the Food Network. John Shields, owner of Gertrude's restaurant in the Baltimore Museum of Art, was nice enough to provide his recipe for the all-important tzatziki topping.

 Tzatziki

2 cups plain (Greek-style) yogurt;  1 small cucumber, peeled, seeded and diced; 1 clove garlic, minced; 2 teaspoons red wine vinegar or lemon juice; 2 teaspoons salt; 1 tablespoon extra virgin olive oil; 2 tablespoons chopped dill. Stir all the ingredients together in a bowl. Cover the bowl with plastic wrap and refrigerate for several hours before serving. 

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad
77°