Gyro Cucumber Sauce Recipes

Steps:

• Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

Steps:

• Put the cucumber into a colander and sprinkle with a little salt.
• Let rest for 10-15 minutes to allow extra juices to escape the cucumber.
• Gently squeeze the cucumber in a paper or cloth towel.
• Put everything a bowl and mix well (I don't rinse the cucumber).
• Add salt and pepper to taste.
• Refrigerate for a couple of hours prior to using (if you have time).
• A turn or two in the food processor would yield a nice smooth sauce.
• Good on anything, especially Gyros.

Steps:

• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Steps:

• Peel and grate the cucumber. Put the grated cucumber into a strainer and set in the sink for 10 minutes to drain.
• Squeeze the cucumber to remove excess moisture and place into a small bowl. Add the remaining ingredients and stir well to combine. Cover and place in the fridge to let the flavors meld while you cook.
• Heat the oil in a pan over medium heat. Add the seitan bits and garlic and stir until the seitan begins to brown. Add all of the seasonings and stir well. Sautee until the seitan is well cooked and fragrant. Turn off the heat.
• Assemble the sandwich with the shredded lettuce, diced tomatoes and onions, cooked seitan and cucumber sauce. Eat open-face or fold up and hold on tight!