The Gyro is believed to have begun hundreds of years ago. Where it originated we are not quite sure, but Greek historians hold to the idea that the dish began during the time of Alexander the great. Grecian soldiers would use their swords to kabob the meat and turn it slowly over wood burning fires. The Nan like wrap made for easy eating. The first fast food perhaps?
It was not until the 1970's that Americans caught on to this pseudo sandwich when street vendors starting selling it on the streets of New York. Famed for being tasty and realitvely healthy, a good Gyro can be easily found in the East Bay.
Simply - Greek has locations in Oakland, as well as Pleasanton. Fillings include flank steak, vegis, and grilled chicken all topped with a perfect tzatziki sauce. Also offering fantastic Greek Cuisine is Yanni's of Martinez.
Making Tzatziki sauce at home is easy, and can be used on more than just Gyros. It also subs as a refreshing dip for fresh vegetables.
A fine recipe is listed below:
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
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