Greek-style gyros, yogurt dip - Diabetes Self-Management

Greek-style gyros
Published in the November/December 2004 issue.

1 pound ground sirloin
1 1/2 teaspoons Greek seasoning (found in the spice aisle)
4 (1 1/2 ounces each) whole wheat flat breads (approximately 6 inches across)
2 Roma tomatoes, sliced
1 cup shredded iceberg lettuce
1 cup yogurt dip (see recipe below)
1/4 cup crumbled reduced-fat Feta cheese

Preheat grill to medium-high heat (350°F–400°F). In a bowl, knead together ground sirloin and Greek seasoning, mixing well. Shape into 4 patties. Grill, with grill lid closed, for 5–6 minutes on each side, or until meat is no longer pink.

Warm flat breads if desired (warming will make them easier to fold in half). Cover half of each flat bread with tomato slices, then lettuce. Spoon 1/4 cup yogurt dip over the vegetables on each flat bread. Cut burgers in half and lay 2 halves over the yogurt dip. Sprinkle with Feta. Fold flat breads over burgers and secure each gyro with 2 toothpicks. Serve while warm.

Cooking time: 12–15 minutes Preparation time: 35 minutes
Yield: 4 gyros Serving size: 1 gyro
Per Serving:

Calories: 301
Carbohydrate: 24 g
Protein: 31 g
Fat: 9 g
Saturated fat: 3 g
Sodium: 598 mg
Fiber: 3 g



Yogurt dip
Published in the November/December 2004 issue.

3 cloves garlic, crushed (or 1 tablespoon bottled garlic)
1/4 teaspoon salt
2 teaspoons vinegar
8 ounces plain nonfat yogurt
1 small cucumber (about 5–6 inches long)
1 teaspoon olive oil

Place the garlic in a bowl and stir in salt and vinegar, mixing well. Drain any liquid off the yogurt, then stir yogurt into the garlic mixture. Peel the cucumber, slice in half lengthwise, and remove the seeds. Finely dice the cucumber and stir into the yogurt mixture. Stir in oil. Refrigerate 2 hours to allow flavors to blend. Serve with Greek-style gyros.

Preparation time: 15 minutes
Yield: 1 1/2 cups Serving size: 1/4 cup
Per Serving:

Calories: 33
Carbohydrate: 4 g
Protein: 2 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 120 mg
Fiber: <1 g