Grilled Pronghorn Gyros with Homemade Tzatziki
Pronghorn sirloin roast makes is the perfect vehicle for a flavorful gyro marinade. Grill it and tuck it away in a pita pocket with fresh toppings and a homemade tzatziki sauce for a refreshing summer meal!
Servings: 6
Calories: 462kcal
Ingredients
Gyro Meat:
- 1 ½ lb pronghorn sirloin roast
- ¼ cup olive oil
- ½ lemon, juiced
- 2 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 2 tablespoon oregano leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce:
Other Ingredients:
- 6 pita pockets
- 6 tablespoon feta cheese crumbles
- 3 medium tomatoes, sliced
- ½ red onion, thinly sliced
- 6 tablespoon fresh sprouts (alfalfa, broccoli, radish, etc.)
- 8 pepperoncini peppers, sliced
Instructions
Gyro Meat:
- If using a sirloin roast, remove silverskin and cut into 3 pieces. To do this, run a boning or filet knife along the seams of the muscles. The meat will naturally separate between the muscles. You should end up with 1 large, 1 medium, and 1 small piece of meat. Once you have separated the muscles, trim off the silverskin.
- Combine all marinade ingredients in a glass bowl or container. Add meat and flip a few times to coat. Cover and refrigerate for 2-3 hours.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
Tzatziki Sauce:
- Combine all ingredients except cucumber and mint in a small bowl. Whisk until well-combined. Fold in cucumber and mint. Transfer to a glass jar for easy storage. Refrigerate for at least 2 hours before serving to let flavors marry. Refrigerate for up to 5 days.
Assembly:
- Tear or cut pita pockets in half. To each pocket half add sliced meat, 1 tablespoon tzatziki sauce, ½tbsp feta, 1-2 slices of tomato, 1-2 slices of red onion, a few slices of pepperoncini, and 1tbsp sprouts. Enjoy!
Nutrition
Calories: 462kcal | Carbohydrates: 42g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 664mg | Potassium: 838mg | Fiber: 7g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 33mg | Calcium: 192mg | Iron: 7mg
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