Instant Pot Beef Gyros with Tzatziki Sauce

Instant Pot Beef Gyros with Tzatziki Sauce

Gyros seem to be getting trendy, even the fast food chains are putting them on their menus.  Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go.  Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats.  The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches.  Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner.  Anyway trendy or not we love Gyros, specially beef gyros!

We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours.  That’s why the  Instant Pot is a great addition to my kitchen!  I can make Beef Gyros anytime I have a yen for them.  The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour!  Doesn’t beat a trip to Athens or Santorini, but it hits the spot!

The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect!  We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!

Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!

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The Beef

Ingredients:

2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain

1 Large White Onion thinly sliced

1/4 Cup Olive Oil

1 Tbs. Garlic Powder

1 Tbs. Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1/4 Cup Fresh Lemon Juice

1/2 Cup Beef Broth

Shredded Iceberg or Romaine Lettuce

Sliced Tomatoes

Sliced Purple Onion

Sliced Cucumbers

1 Tbs Apple Cider Vinegar

Fresh Pita Bread or Naan

Directions:

Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot

Cover and make sure the valve is in the “Sealing” position

Turn pot on to Manual – high pressure

Set timer to 30 minutes

Once timer goes off allow the pot to sit for 15 minutes.  Then switch the valve to “venting” and allow the pot to depressurize.

Remove cover and stir.

While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies

Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use

Tzatziki Sauce

Ingredients:

1 Cup Finely chopped cucumbers – remove seeds before chopping

1 Cup plain whole milk yogurt

2 Tbs Fresh Dill chopped

1 Tsp Garlic finely minced

1/4  Tsp Salt

Directions:

Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.

Place cucumber in bowl and add in rest of the ingredients and mix very well.

Refrigerate until ready to use.

Sandwich assembly:

Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds

Place one pita bread flat on a piece of aluminum foil

Spread bread with Tzatziki Sauce

Place a layer of shredded lettuce over sauce

Remove desired amount of meat from pot and drain liquid then place over lettuce

Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired

Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat.

You can also make a plate or bowl instead of a sandwich.  Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil.  Dip pita chips in the sauce for a great snack or appetizer!

 

Instant Pot Beef Gyros with Tzatziki Sauce
Print Recipe
Instant Pot Beef Gyros with Tzatziki Sauce
Print Recipe
Ingredients
Tzatziki Sauce
Servings:
Instructions
Beef
  1. Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
  2. Cover and make sure the valve is in the "Sealing" position
  3. Turn pot on to Manual - high pressure Set timer to 30 minutes
  4. Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to "venting" and allow the pot to depressurize.
  5. Remove cover and stir.
  6. While you're waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
  7. Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
Tzatziki Sauce
  1. Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.
  2. Place cucumber in bowl and add in rest of the ingredients and mix very well.
  3. Refrigerate until ready to use.
Assembly
  1. Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds Place one pita bread flat on a piece of aluminum foil Spread bread with Tzatziki Sauce Place a layer of shredded lettuce over sauce Remove desired amount of meat from pot and drain liquid then place over lettuce Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat. 
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Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk - Lebanese Chicken Kabobs

Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs.  I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.

It’s very similar to the Greek Souvlaki; just marinated in different spices and served with the yummy garlic sauce instead of Tzatziki, the cucumber yogurt sauce so popular in Greece.
For my Chicken Souvlaki & Tzatziki recipe click here.

Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade.  I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside.  I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.

Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving.  This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.

In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread.  I prefer to have it with steamed white rice.  You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.

Ingredients:

3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)

1 cup lemon juice

3 Tbls.  minced garlic

1/2 cup FULL FAT Greek yogurt

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tsp.  white pepper

1/2 tsp.  ginger powder

1/2 tsp.  nutmeg

1/2 tsp. cinnamon powder

1/2 tsp. oregano

1/2 tsp. paprika

1/2 tsp. chili powder

2 tbls.  tomato paste

salt to taste

Shish Taouk - Lebanese Chicken Kabobs

Directions:

Place all ingredients except the chicken pieces in a large jar.

Shake jar until well combined.

Pour mixture into ziplock bag.

Add chicken cubes to bag.

Refrigerate overnight.

When ready to grill place 3-4 chicken cubes on to a skewer.

Grill until just done -do not over cook – chicken should be firm but not hard

Place skewers in warm covered pot for 5-7 minutes to set before serving.

Serve with your choice of starch and garlic sauce.  For garlic sauce recipe click here!  Enjoy!

Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Servings: Servings
Instructions
  1. Place all ingredients except the chicken pieces in a large jar.
  2. Shake jar until well combined.
  3. Pour mixture into ziplock bag.
  4. Add chicken cubes to bag.
  5. Refrigerate overnight.
  6. When ready to grill place 3-4 chicken cubes on to a skewer.
  7. Grill until just done -do not over cook - chicken should be firm but not hard
  8. Place skewers in warm covered pot for 5-7 minutes to set before serving.
  9. Serve with your choice of starch and garlic sauce.
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