Kona Infused Greek Gyros

Kona Infused Greek Gyros
10 hrs 25 min
6 servings


7 tsp
100% Kona coffee, finely ground, divided
1 tsp
Hawaiian sea salt
2 tsp
black pepper, fresh ground
1 tsp
9 Tbsp
olive oil, divided
lemon, juice and zest
2 tsp
1/2 cup
red wine
2 to 3 lb
tri tip beef, sliced very thin
16 oz
plain yogurt
medium cucumber, peeled, seeded and finely chopped
1 pinch
kosher salt
4 clove
garlic, finely minced
2 tsp
red wine vinegar
5 to 6
mint leaves, finely minced
pita bread or Naan type bread, heated to soften
1 hint
head romaine lettuce, coarsely chopped
vine ripened tomatoes, diced
white or red onion, slivered
8 oz
feta cheese
Kalamata olives
peperoncini peppers
red grapes
Prep Time:
10 hrs 5 min
Cooking Time:
20 min
Total Time:
10 hrs 25 min


For the Kona coffee marinade, in a small bowl combine 6 tsp. coffee, sea salt, black pepper, onion, garlic powder, thyme, 8 tbsp. olive oil, lemon, oregano and red wine, mix well.  Marinate tri tip beef in coffee mixture overnight.  Grill quickly over high heat and set aside.
For the Tzatziki sauce place yogurt in a tea towel, suspend over a bowl, and drain for 2 hours in the refrigerator.  Place cucumber in a towel and squeeze to remove liquid.  In a mixing bowl combine the strained yogurt, 1 tsp. coffee, cucumber, kosher salt, garlic, 1 tbsp. olive oil, red wine vinegar and mint then chill.
To assemble, place tri tip in warm pita.  Top with lettuce, tomatoes, slivered onions, feta cheese and tzatziki sauce.  Garnish with olives, pepperoncini peppers and red grapes.
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Austin Kilkenny, Kona Coffee Recipe Contest Winner: Amateur Savory – 3rd Place