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I love gyros. A pita stuffed with the heavily seasoned, mildly spicy lamb/beef mixture topped with a creamy, aromatic tzatziki sauce is Nirvana to my palate.
![Quick and easy shaved steak gyros on the Big Green Egg](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoLZbTbtDHGb0RYb4s-qPAtDqVP416A6TCZNR0_Obd2HQwhFelHuA6LRXH_wCkIO_rBGIarI8eGb4ZOHKOZTMrddBScRPYUVCCM6PKxW-0TD1uFsp294aUEg9Qga2r0H6Ns3HlPsOY-E/s16000/Shaved+Steak+Gyros+DSC_3864.jpg) |
Shaved steak gyros topped with tzatziki sauce. |
To me, the only downside is that the process is time-consuming and usually requires that I start one day ahead of time. I have to find lamb, grind it with beef and seasonings, and then let it rest for a day before cooking.
Quick and Easy Solution
This is another case where the
Bertolino's Certified Angus Beef® Brand shaved steak from
Food City comes in handy. With a hefty dose of Greek seasoning, it tastes pretty darn close to my usual gyros with hardly any work, and I can have them ready within 30 minutes. So far, I have used this shaved steak in fajitas, stir-fry, cheesesteak sandwiches, and now gyros.
![cooking Shaved steak gyros in a Griswold skillet on a Big Green Egg](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIo7UZxbr8_K68AVCEI0lvvNErw3IYL1qXg4YVklDbGKAJzsKm43nwl7iDLtu7tQnykMu6eAkLNFCnfy3bhM0NN3Nmp8QkJ2EZ_eycpGg20vPfeq53WAQRwnbLmf8AFXIZ71t1a5OrMk/s16000/Shaved+Steak+Gyro+DSC_0535.jpg) |
Cooking shaved steak gyros in an 80-year-old Griswold skillet on a large Big Green Egg. You can see a Kick Ash Basket down there in the glowing coals; that one is 6 years old and holding up well. |
Stovetop, Skillet, or Griddle
To be honest, I don't think doing this on the grill adds anything to the recipe; it's just a matter of preference. This recipe works well in a skillet on the grill, on the stovetop, or using a flattop griddle.
Leftover Gyro Salad
If you have leftovers, this makes for an excellent salad as well. Just put the meat, seasoned onion, and tomato on a bed of mixed greens. Then you can thin the tzatziki with some buttermilk, lemon juice, or stock to make the salad dressing.