Beef

Greek Gyro Dogs

October 23, 2016
Photo by Elizabeth Cecil
  • Serves 4
Ingredients
  • For the dressing and yogurt sauce:
  • 3 tablespoons pepperoncini juice
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Big pinch salt
  • Few grinds black pepper
  • Big pinch dried oregano
  • 1 cup plain Greek yogurt
  • 2 tablespoons dill, chopped
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • Big pinch salt
  • Few grinds black pepper
  • For the gyro dogs:
  • 4 hot dogs
  • 2 cups shredded romaine lettuce
  • 1 cup chopped tomatoes
  • 1/4 cup chopped white or red onion
  • 1 cup cucumber, chopped or sliced into matchsticks
  • 1 cup feta cheese
  • 1/2 cup pepperoncini
  • 1 cup kalamata olives
  • Dressing (from above)
  • 4 pita or flatbreads
  • Yogurt sauce (from above)
  • 1 lemon, sliced into wedges, for serving
In This Recipe
Directions
  1. For the dressing and yogurt sauce:
  2. For the dressing, Blend the first seven ingredients (pepperoncini juice through oregano) in a blender and set aside.
  3. For the yogurt sauce, mix together the remaining ingredients and set aside.
  1. For the gyro dogs:
  2. Heat a grill pan over a medium-high flame. Grill the hot dogs, turning every couple of minutes, until evenly covered with grill marks. While the hot dogs cook, toss the lettuce, tomatoes, onion, cucumber, feta, pepperoncini, and olives with the dressing. To serve, slather a piece of bread with yogurt sauce. Lay over the hot dog and top with dressed salad. A fresh lemon wedge is nice on the side.

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Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.