This beef gyro recipe is perfect for mixing up weeknight meal time! Strip steak gets sliced thin and marinated, then stuffed into pitas with hummus, cucumber yogurt sauce and tons of veggies.
Gyro’s are one of our all time favorite things to eat. But I don’t have lamb on hand routinely so it’s always been something that gets relegated to when we go out to eat. You know the kind….for the most part fancy dinners can’t be found here anymore but are instead exchanged for those quick little sneak “dates” while you bounce a baby and a toddler dances around your feet. The last time we found a place with good gyro’s was in Georgia and I’ve been pining ever since.
Skirt steak makes this so simple and it’s become an instant hit with the boys.
A quick hour (or so) marinade in the fridge while you run around cleaning up the kitchen and chopping veggies is my kind of perfection.
A diced cucumber, greek yogurt and a healthy dose of lemon, garlic and salt and pepper make tzatziki sauce.
Then we get to stuff them in the warm pitas and fill them with hummus. Or to be honest we could also just scratch the whole meal and just eat the hummus and pita by itself (don’t laugh it’s a real struggle people).
Speaking of hummus this is our favorite hummus…Sabra. A few weeks ago I got the chance to go out to their factory and stuff myself with all the hummus I could stand and it was glorious.
We started out visiting with the marketing and PR team at The Martin Agency and learn about the history and growth of the company.
And then we went to the factory! It was gigantic and even driving up you could smell the tahini and chickpea heaven. I’m not sure if I was the only dorky kid who loved watching Mr. Rogers take the viewers through factory tours but I still have a total geeking out love of this kind of thing. We got to sign cool non-disclosure agreements at the front desk. We couldn’t take pictures once we got inside but this area they let us.
Check out their cool little faux courtyard!
We got geared up and I found myself walking through the factory in my little plastic toe covers that clip clip clipped with each step I took, fascinated by how similar their factory is to a brewery.
Everything is handled really similarly as a liquid like beer. The tahini comes in these giant barrels that have to be stirred like peanut butter because it’s so gooey. Then the chickpeas are flash steamed in these giant cookers and everything is blended together.
I have to admit I was a little nervous since factory production can be kind of a gross environment but am happy to say that it was incredibly clean and extremely efficient. I hadn’t really thought about it but it turns out that you can’t really see the production per say because everything is so well isolated to keep it as sterile as possible until the hummus gets to the fillers.
That’s where the fun really starts! Everything is so fast, especially the little doubled up snack cups which get the shrink wrapped labels added. The machine is so fast it’s hard to keep up with watching it.
After our tour it was time for hummus tasting!
We learned about how tahini comes in various qualities and how to evaluate hummus. The secret is to plug your nose and taste it, then unplug your nose and evaluate all the scents and how they change the flavor. I hadn’t really realized how amazing the tahini is in their hummus
Once we were finished with our tour they filled our bellies with more hummus and we were challenged to experiment and make our own hummus toppings!
I chose to use some of the preserved lemons I had packed cross country for this event, a splash of pomegranate vinegar and poppy seeds. It was sweet and salty and crunchy (and apparently very regionally appropriate for hummus). Try it sometime and let me know what you think!
These great folks really love food and so we also ate a bunch of stuff that wasn’t hummus on the trip… here are a few highlights
Pork belly sliders with slaw.The most amazing crab towers with avocado sauce and quail eggs.
Balsamic fig pizza with arugula.
Seriously the best fried chicken with honey mustard sauce, macaroni and cheese and garlicky greens. I have food dreams about this dish it was so ridiculously good.
And creamy coffee creme brulee with a chai latte.
I had such a wonderful time! Everyone we met there are all truly so passionate about making this an amazing product and we are so grateful for such an fantastic team that supports us in our work. It was really cool to finally get to put faces to the people that we get to work with virtually and I left truly feeling like part of the family.
We encourage you to give this recipe and Sabra’s hummus a try!
- 1⅓ lbs skirt steak thinly sliced
- ½ cup greek yogurt
- 2 tablespoons minced garlic
- ¼ cup red wine
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 cucumber, peeled and small diced
- ½ cup greek yogurt
- juice of ½ a lemon (to taste...start with ¼)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- cayenne pepper to taste if desired
- Warm pita bread
- Veggies (lettuce, tomatoes, sprouts, cucumber slices, red onions)
- Sabra original hummus with a drizzle of good olive oil
- Feta cheese
- Greek olives (optional)
- Marinate meat covered in fridge with yogurt, wine and seasonings for 30 min-1 hour.
- Combine cucumber, yogurt and spices for tzatziki sauce.
- Cook meat over medium high heat until cooked through (3-5 minutes) and serve immediately with pita and filling ingredients.
Disclosure: This post is part of our ongoing sponsorship with Sabra as one of their TasteMakers. Each year we work with a select handful of companies we believe in and routinely turn down partnerships with companies we don’t feel align with our values. Thank you for supporting companies we value, their partnerships are what allows us to keep the lights on while we bring you fabulous free content!