Gyros with Radish Tzatziki Recipe

Name: Gyros with Radish Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white wine; 1/2 cup freshly squeezed lemon juice; 1/2 cup olive oil; 8 cloves garlic; Zest of 1 lemon; Leaves from 3 large sprigs oregano, plus more for serving; Leaves from 3 large sprigs rosemary; Freshly ground black pepper; 1 boneless leg of lamb (about 4 pounds); Kosher salt; Flatbread or pita pockets, warmed on the grill, for serving; Grilled Plum Tomatoes, recipe follows; 1 cup Vinaigrette, recipe follows; Radish Tzatziki, recipe follows; 8 plum tomatoes, ends removed, sliced into very thick rounds; Canola oil, for grilling; Salt and freshly ground black pepper; 6 tablespoons red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon clover honey; Salt and freshly ground black pepper; 1 cup extra-virgin Greek olive oil, plus more for drizzling; 3/4 cup finely grated radish; 1/4 small red onion, finely grated; 3/4 cup Greek yogurt; 3 cloves garlic, finely chopped; 2 tablespoons chopped fresh dill; 1 teaspoon lemon zest; 1/4 teaspoon kosher salt

Servings: persons

2 cups white wine
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
8 cloves garlic
Zest of 1 lemon
Leaves from 3 large sprigs oregano, plus more for serving
Leaves from 3 large sprigs rosemary
Freshly ground black pepper
1 boneless leg of lamb (about 4 pounds)
Kosher salt
Flatbread or pita pockets, warmed on the grill, for serving
Grilled Plum Tomatoes, recipe follows
1 cup Vinaigrette, recipe follows
Radish Tzatziki, recipe follows
8 plum tomatoes, ends removed, sliced into very thick rounds
Canola oil, for grilling
Salt and freshly ground black pepper
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
3/4 cup finely grated radish
1/4 small red onion, finely grated
3/4 cup Greek yogurt
3 cloves garlic, finely chopped
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth.
2
Pour half the mixture over the lamb and turn to coat completely.
3
Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours.
4
Refrigerate the remaining mixture to use for basting while the meat cooks.
5
One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
6
Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
7
Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions.
8
Roll up and tie with butcher's twine at 1-inch intervals.
9
Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill.
10
The cooking time will depend on the type of grill and how hot your charcoal is.
11
Baste the meat frequently with the reserved wine mixture.
12
Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
13
Slice the lamb across the grain into paper thin slices.
14
Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
15
Heat a grill to medium-high.
16
Brush the tomatoes with oil and season with salt and pepper on both sides.
17
Grill until slightly charred and soft.
18
Flip and grill the other side until slightly charred and soft.
19
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
20
Slowly whisk in the olive oil until emulsified.
21
Place the radishes and onions in a medium strainer.
22
Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
23
Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper.
24
Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 2 cups white wine, 1/2 cup freshly squeezed lemon juice, 1/2 cup olive oil, 8 cloves garlic, and more.

Yes, Gyros with Radish Tzatziki falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gyros with Radish Tzatziki

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