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Grilled Alaska Cod Gyro

Grilled Alaska Cod Gyro
Try this take on the classic gyro using grilled Alaska cod for the protein.
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 25 minutes
  • Servings: 12
  • Yield: 3 to 4 oz cod per sandwich


  • 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


  1. 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.

  2. Step 2 Prepare sauce

    Combine all ingredients in a food processor and purée. Refrigerate.

  3. 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.



    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.


    Toss cooked, sliced cod with penne pasta in extra virgin olive oil. Add crumbled feta, chopped tomatoes, kalamata olives, fresh mint and parsley.