grilled wagyu beef gyros with lemony kale & dill.
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here’s a dinner idea that feels like you’re having takeout - but you’ve made it right at home. i love making things that end up tasting like i did not make it, if that makes sense. like when somebody else makes you a sandwich…it’s always better, somehow.
with all this extra at-home cooking this year and staying in as much as possible, it’s nice to have some dinner ideas up your sleeve that are simple, but may not be in your regular weekly dinner rotation.
make it feel new & different by leveling up the quality of your meat purchase. and if you’re real cool, you’d do a combination of ground wagyu and lamb for these. succulent city.
wagyu is very flavorful & tender, but can be spendy - this is a great use of it where the beef is a main star of the show and not hidden amongst too many other flavors.
however, all the accompanying flavors are big, yet so complimentary - they all work together so fantastically.
lemony kale for brightness, tomatoes & cucumbers for freshness, pickled red onions for zing and acidity, homemade tzatziki yogurt sauce for cool creaminess, & warm fluffy naan flatbreads to hug it all together.
i went for quite large naan flatbreads for these, thinking i’d cut them in half for each gyro.
we discovered that we could very much eat a whole one, it’s just a bigggg filling meal.
big fat warm puffy loaded gyros are the ‘salt fat acid heat’ meal of my dreams.
these are great as a weeknight meal for 1 or 2 people, since you can prepare just enough that you’d need made hot & fresh, or just reheat leftover meat another day.
this could also be a great group meal, served with oven fries and a crisp salad.
whip some of these babies up and share the absolute scrumptiousness with the lovies around you. 🤗
Wagyu Beef Gyros with Lemony Kale & Dill
Makes 4 Large Gyro (recipe easily halved or doubled)
Total Time: 30 minutes
Ingredients:
For the Beef-
1 lb. ground Wagyu beef
2-3 garlic cloves, minced
1 tsp. red pepper flakes
1 tsp. kosher salt
1 tsp. ground black pepper
drizzle of olive oil
For the Tzatziki sauce -
1 cup plain Greek yogurt
1/2 a large cucumber, chopped
juice of 1/2 a lemon
1 garlic clove, crushed & minced
2 TB. extra virgin olive oil
1/4 cup fresh dill, roughly chopped or torn
handful of fresh mint leaves, chopped (optional)
pinch of kosher salt & black pepper, to taste
For the Toppings -
4 large naan flatbreads
3-4 large lacinato kale leaves, washed and chopped
2 roma tomatoes, chopped
sliced cucumber, optional
lots of fresh dill
1/2 a lemon
1-2 TB extra virgin olive oil
red pepper flakes & ground black pepper, to taste
Instructions-
In a small bowl, mix all ingredients for the homemade tzatziki sauce, lastly folding in the fresh dill. Chill in the fridge while you prepare everything else.
Chop the kale and gently toss in a small bowl with a drizzle of olive oil, juice of 1/2 a lemon and a pinch of kosher salt. Massage with your hands or toss well with tongs. Chop the tomatoes and slice the cucumbers. Tear the dill and mint off the stems.
Combine all ingredients for the beef in a medium sized bowl with your hands. Form elongated patties. Grill the patties on a barbecue, gas grill or grill pan, 3-4 minutes on each side. Let rest on a cutting board. Roughly tear or chop the cooked patties into chunks.
Grill the naan flatbreads on the same grill, or warm each side in a pan, just until soft and pliable, not crisp. Spread some tzatziki sauce on the naan, a handful of lemony kale, then several pieces of Wagyu beef. Top with extra tzatziki sauce, chopped tomato, cucumber (optional), pickled red onions, fresh dill, red chili flakes and extra black pepper, if desired.
Enjoy immediately!
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