Ingredients
- Gyro Seasoning
- Onion, chopped 8 oz.
- Olive oil 12 oz.
- Red wine vinegar 4 oz.
- Garlic, minced 4 Tbsp.
- Marjoram 4 Tbsp.
- Rosemary 4 Tbsp.
- Sea salt 4 tsp.
- Black pepper 2 tsp.
- Alaska Cod fillets, cut into 1 oz. squares 3 lbs.
- Tzatziki Sauce
- Greek yogurt 16 oz.
- English cucumber, sliced in 1/2 moons 2 oz.
- Olive oil 1 oz.
- Red wine vinegar 1 oz.
- Garlic, minced 3 Tbsp.
- Mint, fresh, chopped 2 Tbsp.
- Dill, fresh, chopped 2 Tbsp.
- Lemon zest 1 tsp.
- Sea salt 1 tsp.
- Assembly:
- Pita bread 24 halves
- Romaine, shredded 12 oz.
- Cherry tomatoes, halved approximately 2 pints
- Red onion, chopped
Servings:
Units:
Instructions
- Gyro Filling: Combine all gyro seasoning ingredients in food processor; process to fine paste. Mix with cod to coat. Place cod pieces on
- hot grill for 2-3 minutes, depending on grill temperature. Carefully turn cod over and grill for another 1-2 minutes, or until just opaque.
- Place on a sheet pan to cool. Refrigerate.
- Tzatziki Sauce: Combine all ingredients in a food processor and pure. Refrigerate.
- Assembly: Place pita under the broiler to warm. Stuff pita halves with shredded lettuce, red onion and 1 Tbsp. Tzatziki Sauce. Top with 6-8
- cod squares, halved cherry tomatoes; drizzle with additional Tzatziki Sauce.
- ALTERNATIVE MENU IDEAS
- FATOUSH SALAD
- Mix cut cod with cooked couscous, chopped romaine, tomatoes, cucumber, red onion, parsley, kalamata olives and crumbled feta. Toss with
- Tzatziki Sauce and fresh lemon juice.
- MEDITERRANEAN-STYLE PASTA SALAD
- Toss cooked, sliced cod with penne pasta in extra virgin olive oil. Add crumbled feta, chopped tomatoes, kalamata olives, fresh mint and
- parsley.
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