Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTony Chacher’s is going Greek! Gyros are taking on a whole new flavor profile thanks to a bit of Creole heat. Forget the tzatziki sauce, Tony’s Gyro Dip by Kate Stuart will leave your mouth watering and make you want this dip every week.
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Ingredients
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1 Gyro Kit, Thawed
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1 Container (16 Ounces) Greek Yogurt
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1/2 Red Onion, Diced
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1 Cucumber, Peeled, Seeded and Diced
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1 Cup Grape Tomatoes, Cut into Quarters
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2 Teaspoons Tony’s Original Creole Seasoning, Divided
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3-4 Garlic Cloves, Minced
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2 Teaspoons Red Wine Vinegar
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Olive Oil
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Feta Cheese (Optional)
- Clear
Directions
- Preheat oven to 400°F.
- Open up gyro kit and discard previously frozen container of tzatziki sauce.
- Remove gyro meat from packaging and slice crosswise into small strips.
- Place a skillet over medium heat. Drizzle one tablespoon of olive oil into pan and let heat. Oce hot, add gyro meat and fry until crispy, like you would bacon.
- Remove skillet from heat. Carefully transfer cooked meat to paper towel lined plate and cool.
- Take the pita bread from the kit and cut into small triangles. Place on a rimmed baking sheet and drizzle with one tablespoon olive oil and toss. Evenly sprinkle one teaspoon of Creole seasoning over the pita bread. Place pan in oven and toast until pitas start to turn golden brown, about 6-8 minutes. Leave in longer for a crispier pita.
- In a large bowl, add the Greek yogurt, onion, cucumber, tomatoes and garlic. Stir to combine. Add to the yogurt mix one teaspoon of Creole seasoning, one tablespoon of olive oil and red wine vinegar. Gently stir until combined. Fold in the cooled gyro meat and feta cheese, if using. Can be eaten immediately, but tastes best if left to rest for a minimum of 30 minutes or until flavors meld together.
- Serve with pita chips and enjoy!
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