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Deconstructed Gyro Recipe
Oven AdvancePierre™ All Natural* Beef Meatballs served along side pita bread, a fresh tomato-cucumber salad, crumbled feta cheese and a creamy tzatziki sauce.
Ingredients
SERVINGS: 10
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 60 EA. | AdvancePierre™ All Natural* Beef Meatballs, 0.92 oz. #10000097686 |
| 10 EA. | Whole Grain Pita Bread, 2.0 oz. |
| 10 Tbsp. (5 oz.) | Crumbled Feta Cheese - Low Sodium |
| 1 1/4 cup (10 oz.) | Yogurt - Low Fat |
| 5 Tbsp. (2.5 oz.) | Dill |
| 2 1/2 cups (1 1/4 lbs.) | Tomato - Cut Into Wedges |
| 2 1/2 cups (1 1/4lbs.) | Cucumber - Peeled & Sliced |
| 2 Tbsp. | Olive Oil |
| 2 Tbsp. | Red Vinegar |
Directions
Step 1: In a mixing bowl, thoroughly combine Yogurt and Dill to make a simple Tzatziki Sauce. Let chill overnight to let the flavors combine or for a minimum of 1 hour before serving.
Step 2: In a mixing bowl, combine Tomatoes, Cucumbers, Olive Oil and Red Wine Vinegar. Chill for 1 hour before serving
Step 3: Place frozen Meatballs in single layer on parchment lined sheet pan and cook at 350°F for 8-10 minutes –internal temperature of 165°F. Hold in warmer until ready to build
Step 4: Cut Pita Bread into triangles for easier serving and eating
Step 5: Using a #16 scoop (2 oz.), add Tomato-Cucumber salad on one side of a serving container
Step 6: Add 6 meatballs next to Tomato-Cucumber salad
Step 7: Add cut Pita pieces in container
Step 8: Using a #30 scoop (2 Tbsp.), add Tzatziki sauce in a ramekin and place in container
Step 9: Using a #60 scoop (0.5 oz.), add crumbled feta cheese to the container and serve
Tip: Dill can be replaced with 1/2 the amount (1/2 Tbsp per serving) of dill pickle juice. Fresh cut tomato wedges can be replaced with diced tomatoes that are completely drained of excess liquid. Can sub olive oil for vegetable oil.
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