Smoked Andouille Sausage Gyros
Every once in a while, I get a huge craving for some Gyros! Juicy meat, a soft pita, a garlicky tzatziki sauce - it's just such a favorite of mine! I wanted to do a unique and easy spin on the classic gyro, so I decided to make these Smoked Andouille Sausage Gyros! These were juicy, smoky, a little spicy, and SUPER yummy! They came together quick too, so this would be a really great recipe for a busy weekday or weekend. It's technically a one pot recipe! The fresh, cold veggies on top created such a nice contrast with the hot sausage! These totally gave the gyro vibe with no hassle at all - and they cured my craving!
Ingredients
For the smoked andouille sausage gyros:
- 13.5 oz Smoked Andouille Sausage sliced into long thin strips
- 2 cups Baby Arugula
- 1 cup Grape Tomatoes halved
- 1 cup Cucumber peeled and diced
- ¼ cup Red Onion thinly sliced
- 5 Pita Wraps
For serving:
- 2 tbsp Dill minced
- Tzatziki Sauce store-bought or try my recipe!
Instructions
To prep the ingredients:
- The first thing we'll want to do is prep all of our ingredients! If you're going to make my homemade tzatziki sauce, now is the time to do that, that way it can be chilling while we prepare the rest.
- Wash all the veggies, then peel and dice the cucumber. Thinly slice the red onion, mince the dill, and halve the grape tomatoes.
- Slice the smoked andouille sausage into long thin strips, similar to what you'd see on a traditional lamb gyro.
To sear the sausage:
- In a large skillet on medium high, add the sausage in a single layer, cooking undisturbed for 1 1/2 minutes.
- Flip each strip individually with a tong, then cook 1 1/2 minutes more, until golden and crispy.
- Move to a paper towel lined plate until ready to use, then set the skillet aside to use again later.
It's a bit finicky to flip each individual strip, but doing so allows both sides to caramelize evenly, making the pieces more consistent in texture and flavor.
To toast the pita bread:
- With some paper toweling, wipe out a bit of that grease from the sausage, leaving some behind.
- In that same skillet, lightly toast the pitas on medium heat for 30-60 seconds per side, until warmed and slightly darkened in color.
To assemble the smoked andouille sausage gyros and serve:
- Now let's assemble these bad boys! Add some of the smoked sausage to a warm pita, load on the diced cucumber, grape tomatoes, arugula, and red onion slices.
- Drizzle on some tzatziki and top with fresh dill. Serve immediately while hot to get that nice contrast between temperatures. Enjoy!
Nutrition
Serving: 1 gyroCalories: 445kcalCarbohydrates: 39gProtein: 17gFat: 2gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0gCholesterol: 75mgSodium: 1150mgPotassium: 430mgFiber: 1gSugar: 4gVitamin A: 350IUVitamin C: 8mgCalcium: 120mgIron: 2.2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
