Authentic Homemade Gyros with A Basil Pesto Pasta Salad

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Living in Chicago, one of the things I love even more then Chicago style pizza is Chicago Style gyros, but sometimes don’t have the time to make the trip or the money for quality restaurant Mediterranean food, so today we’ll go over a fairly simple recipe I came up to enjoy this style of food without paying too much money.

For the gyros, you’ll need:

  • 1 LB of Beef & Lamb meat
  • 2 Packages of pita bread
  • 12 individual slices of tomatoes
  • 1 teaspoon of Mediterranean sea salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of celery seed
  • 1 teaspoon of rosemary

Once you thaw the pound of meat out, season it with black pepper, Mediterranean sea salt, rosemary

 

and celery seed and grill on each side for 1 minute before removing on a plate covered in paper towel to capture whatever fat or oil drippings are there.

Now no gyro is complete without a perfect tzatziki sauce and this recipe can be used as a sauce for gyros and dips for chips or vegetables!

What you’ll need:

  • 1/2 peeled cucumber
  • 2 cups of cold plain Greek yogurt
  • 4 cloves pressed garlic
  • 1/3 cup chopped dill
  • 1 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Take your cucumber and place it onto a cutting board, peel it finely and dice them, allowing the cucumber pieces to drain. When the cucumbers are done draining, combine with the yogurt, lemon juice, garlic, dill, salt and pepper – mix together well and refrigerate for 1 to 2 hours.

For me, I really enjoy pasta salads, they pair perfectly with gyros or any type of sandwiches or meat entree in general. This will be a basil pesto pasta salad that you will enjoy every bite of with it’s fresh garden flavor and fresh vegetables!

What you’ll need:

  • 1 box of farfalle pasta
  • 1 container of grape tomatoes
  • 1 chopped cucumber
  • 1 cup of chopped carrot shavings
  • 2 cups fresh basil
  • 2 cups of fresh spinach
  • 2 cloves garlic
  • 1/4 cup of cashews
  • 2/3 cup of sunflower avocado oil
  • sea salt and ground black pepper to season
  • 1/2 cup Parmesan cheese

Bring a pot of water to a boil and cook the pasta on high for 7 to 10 minutes

Take out your food processor or blender and combine the garlic, basil, spinach and cashews and blend until chopped, then add 1/2 cup of the oil and blend until it is the density of a sauce then season with salt and pepper. Pour the rest of the oil and pulse on high until smooth. Place in a small bowl and mix in the cheese. Drain the pot and the pasta, pour cold water over the pasta and place in a large bowl with the chopped cucumbers, chopped carrot shavings and grape tomatoes and mix in the pesto sauce and chill for 30 minutes!

Now your all done, plate and enjoy !

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