Grilled Alaska Cod Gyro
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 25 minutes
- Servings: 12
- Yield: 3 to 4 oz cod per sandwich
Ingredients
Gyro Seasoning
- 8 oz. Onion, chopped
- 12 oz. Olive oil
- 4 oz. Red wine vinegar
- 4 Tbsp. Garlic, minced
- 4 Tbsp. Marjoram
- 4 Tbsp. Rosemary
- 4 tsp. Sea salt
- 2 tsp. Black pepper
- 3 lbs. Alaska Cod fillets, cut into 1 oz. squares
Tzatziki Sauce
- 16 oz. Greek yogurt
- 2 oz. English cucumber, sliced in ½ moons
- 1 oz. Olive oil
- 1 oz. Red wine vinegar
- 3 Tbsp. Garlic, minced
- 2 Tbsp. Mint, fresh, chopped
- 2 Tbsp. Dill, fresh, chopped
- 1 tsp. Lemon zest
- 1 tsp. Sea salt
Assembly
- 24 halves Pita bread
- 12 oz. Romaine, shredded
- approximately 2 pints Cherry tomatoes, halved
- Red onion, chopped
Instructions
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Step 1 Prepare gyro filling
Combine all gyro seasoning ingredients in food processor; process to fine paste. Mix with cod to coat. Place cod pieces on hot grill for 2-3 minutes, depending on grill temperature. Carefully turn cod over and grill for another 1-2 minutes, or until just opaque. Place on a sheet pan to cool. Refrigerate.
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Step 2 Prepare sauce
Combine all ingredients in a food processor and purée. Refrigerate.
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Step 3 Assemble and serve
Place pita under the broiler to warm. Stuff pita halves with shredded lettuce, red onion and 1 Tbsp. Tzatziki Sauce. Top with 6-8 cod squares, halved cherry tomatoes; drizzle with additional Tzatziki Sauce.
ALTERNATIVE MENU IDEAS
FATTOUSH SALAD
Mix cut cod with cooked couscous, chopped romaine, tomatoes, cucumber, red onion, parsley, kalamata olives and crumbled feta. Toss with Tzatziki Sauce and fresh lemon juice.
MEDITERRANEAN-STYLE PASTA SALAD
Toss cooked, sliced cod with penne pasta in extra virgin olive oil. Add crumbled feta, chopped tomatoes, kalamata olives, fresh mint and parsley.