Gyro Dip Recipe

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This Gyro Dip tastes like you walked up to the Greek stand at the county fair and said GIMME EVERYTHING. It’s got layers of hummus, tzatziki sauce, feta, a salad tossed in homemade Greek vinaigrette, and ground lamb and pitas both cooked up on our Char-Broil Folding Cart Portable Gas Griddle. This dip works for any time of year, but football season does happen to start in a couple weeks. REJOICE!

PREP TIME

30 mins

COOK TIME

15 mins

SERVINGS

6-8

Ingredients

Tzatziki Sauce

  • 1 cup Greek Yogurt
  • 2 garlic cloves, minced
  • 1/2 English cucumber, diced
  • 1 cup plain Greek yogurt
  • 2 Tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt

 

Gyro Salad

  • 1/4 cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1/2 cup fresh oregano, tightly packed
  • 1/2 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups iceberg lettuce
  • 1 cup diced cucumber
  • 1 cup seeded & diced Roma tomatoes
  • 1/2 cup halved Kalamata olives
  • 1/2 cup banana peppers
  • 1/4 cup diced red onion

 

Gyro Dip

  • 1 lb ground lamb
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp cumin
  • 1/2 Tbsp paprika
  • 1/2 Tbsp ground coriander
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 tsp onion powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • Canola oil, for grilling
  • 6 mini pitas
  • 20 oz hummus of choice
  • Tzatziki Sauce (all of it)
  • 8 oz crumbled feta cheese, divided
  • Gyro Salad, to taste
  • Greek vinaigrette, for garnish

Gyro Dip on a white rectangular plate

COOKING INSTRUCTIONS:
Gyro Dip

Tzatziki Sauce

  1. Combine all ingredients in a small bowl. Mix until well-combined. Chill until ready to serve.

 

Gyro Salad

  1. To make Greek vinaigrette: In a medium bowl, add olive oil, vinegar, lemon, garlic, oregano, Dijon, salt, and pepper. Blend with an immersion blender (adding all vinaigrette ingredients to countertop blender is an alternative). Set aside.
  2. In a large bowl, add remaining ingredients then toss in 1/4 cup of Greek vinaigrette. Chill the vinaigrette until ready to serve.

 

Gyro Dip

  1. Preheat griddle to medium-high heat.
  2. In a medium bowl, mix lamb with garlic powder, cumin, paprika, ground coriander, salt, pepper, onion powder, cinnamon, and cayenne until evenly distributed. Be sure not to overwork the meat, otherwise it’ll become tough when cooked.
  3. Lightly grease griddle with canola oil. Add lamb mixture to grill and cook for 4-5 mins, turning frequently to brown all sides. Remove from griddle and set aside.
  4. Brown pitas on griddle for 1.5 to 2 mins per side. Remove from griddle and let cool. Slice into pita points of desired size. Set aside.
  5. To build dip: On a large plate, spread a layer of hummus, then a layer of all Tzatziki sauce, then a layer of the all cooked ground lamb, then a layer half of feta, then a layer of Gyro Salad to taste, then another layer of remaining feta. Serve immediately with grilled pita points. Enjoy!

PAIRINGS:
Gyro Dip

American Pale Ale

Rosé Grenache

All-Day Rosé Sangria

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