Inspiration for dinner tonight is this brilliant idea for making up a quick gyro using sausages. It’s fresh and easy, perfect for summer. I’ve had an authentic gyro only a handful of times, but in my opinion, this is just as good, and definitely easier, which means we’ll make them more often.
We used Al Fresco Italian sausages with red and green peppers because that’s what we had. I was a little worried the Italian spices might undermine the Greek flavors, but by the time we added the salad with the Greek dressing and a good dose of feta, you couldn’t tell. Al Fresco also has a spinach and feta sausage which would go well with this.
MAKING DINNER TONIGHT
Buy or make pita, flatbread, or naan
We tried this yeasted naan last time, which was pretty good, but a little more bready (more like a pita) than I liked. I thought we’d try an easier non-yeast version this time. With a few tweaks this recipe was exactly what I was looking for. See our version below.
Make tzatziki. (see recipe below)
I’m not a big fan of tzatziki, but a good gyro is not the same without its slightly tangy, garlicky creaminess. It’s worth making, and not too difficult if you have a food processor.
Make the vinaigrette.
Greek Vinaigrette with lemon juice is probably more authentic, but I love Ina Garten’s Greek Vinaigrette using red wine vinegar.
Wash and chop veggies for the salad.
Use Ina Garten’s Greek Salad recipe or just put together the key Greek salad ingredients in whatever proportion you like: onions (I like Spanish or Vidalia, but yellow works in a pinch), cucumbers, tomatoes, lettuce, feta cheese, and olives (kalamata). We also added lettuce and strips of roasted red pepper leftover from our salmon dinner.
Grill sausage and slice into thin strips.
Dress the salad.
Assemble gyro on naan, pita, or flatbread. Top with tzatziki and feta cheese.
Serve with extra salad on the side.
RECIPE: Easy No-Yeast Whole Wheat Naan
- 2 c unbleached flour
- 2 c whole wheat flour (optional: replace 3 T flour with raw wheat germ and ground flaxseed)
- 1 t baking powder
- 1 t salt
- 1/4 c sour cream (optional)
- approx 2 c plain Greek yogurt
Combine dry ingredients in a large bowl.
Stir in the sour cream and enough yogurt until it reaches a kneadable consistency. (Use your hands when it becomes too difficult to stir)
Turn it out on a floured surface and continue kneading until the dough feels smooth and elastic (about 5 minutes).
Form the dough into a ball and put it in an oiled bowl. Cover with plastic and let rest for an hour or longer.
Cut dough into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
Heat a well seasoned cast iron or non stick frying pan or griddle.
Roll out each disk about 1/4″ thick. Lay on the griddle until puffy and lightly browned (it may be darker in spots). Flip over and brown the other side. Brush with butter and keep warm until ready to serve.
To reheat, wrap in aluminum foil and bake at 400 degrees for 10-15 minutes.
- 1/2 English cucumber, seeded
- 1/2 c Greek yogurt
- 1-2 cloves garlic finely minced
- 1/2-1 T freshly squeezed lemon juice or red wine vinegar
Process cucumber until finely chopped. Sprinkle with salt. After five minutes press into a strainer to remove excess liquid.
Process yogurt, garlic, and cucumber until combined.
Add lemon juice and salt to taste. Improves if left in the fridge for at least an hour before serving.
I’ve never seen this, but I think tzatziki would be much better if it had some crumbled feta stirred into it.
- Chicken sausage gyros on naan
- Greek Salad with Vinaigrette
More ideas for Dinner Tonight