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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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 Purple Onion
1 Tbs Apple Cider Vinegar
Fresh Pita Bread or Naan
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
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
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.
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!