Greek Gyro Dogs

By Sarah Waldman
October 23, 2016
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Serves: 4

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
  1. For the dressing, Blend the first seven ingredients (pepperoncini juice through oregano) in a blender and set aside.
  2. For the yogurt sauce, mix together the remaining ingredients and set aside.

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
  1. 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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