Main Dish

Greek-Japanese Gyros with Wasabi Tzatziki and Shrimp Tempura

Original name: Greek-Japanese Gyros with Wasabi Tzatziki and Tempura

Prep

30 mins

Cook

15 mins

Servings

FusionMediumDinnerPescatarianHigh Protein

About this dish

Sink your teeth into the oceanic crunch of a tempura shrimp, swathed in the cool, fiery kiss of wasabi tzatziki, all tucked into a warm pita with crisp lettuce and tomato. This fusion gyro dances between two worlds—the herb-flecked soul of Greek street food and the pure, clean precision of Japanese tempura.

I’ve layered each bite so the textures glide: shattering crust, creamy sauce, tender pita. It’s a hand-held symphony of the Aegean meeting the Pacific.

Ingredients

UK and US measurements are both included for every recipe.

Shrimp

protein

16 (about 400 g)

Imperial: 16 large (about 14 oz)

Pita bread

grain

4 pieces

Greek yogurt

dairy

200 ml

Imperial: 3/4 cup

Wasabi paste

seasoning

2 tsp (10 ml)

Imperial: 2 tsp

Lemon juice

liquid

1 tbsp (15 ml)

Imperial: 1 tbsp

Garlic

herb

1 clove

Dill

herb

1 tbsp (3 g)

Imperial: 1 tbsp

Cucumber

vegetable

1/2 cucumber (about 100 g)

Imperial: 1/2 cucumber

Flour

grain

100 g

Imperial: 3/4 cup

Cornstarch

other

50 g

Imperial: 1/3 cup

Baking powder

other

1/2 tsp (2 g)

Imperial: 1/2 tsp

Ice water

liquid

250 ml

Imperial: 1 cup

Egg yolk

dairy

1 large

Vegetable oil

fat

about 1 L

Imperial: about 1 quart

Lettuce

vegetable

2 cups

Tomato

vegetable

1 large

Salt and pepper

seasoning

to taste

Method

Prepare wasabi tzatziki

5 minutes

In a bowl, combine Greek yogurt, wasabi paste, lemon juice, minced garlic, dill, and grated cucumber. Season with salt. Refrigerate until ready to use.

Make tempura batter

5 minutes

In a mixing bowl, whisk together flour, cornstarch, and baking powder. Add ice-cold water and egg yolk; stir until just combined (batter should be lumpy). Keep cold.

Preheat oil for deep-frying

5 minutes

Heat vegetable oil in a deep pot to 180°C (350°F). Line a plate with paper towels.

Coat and fry shrimp

10 minutes

Pat shrimp dry with paper towels. Dip each shrimp into the tempura batter, letting excess drip off. Carefully place into hot oil in batches, without crowding. Fry until golden and crisp, about 2-3 minutes. Drain on paper towels. Sprinkle lightly with salt.

Warm pita bread

2 minutes

Briefly warm pita bread in a dry skillet over medium heat until pliable, about 30 seconds per side.

Assemble gyros

3 minutes

Lay each pita flat. Spread a generous spoonful of wasabi tzatziki down the center. Top with shredded lettuce, tomato slices, and 4 tempura shrimp per pita. Fold or roll to serve.

Equipment

Deep-fry thermometer
Large pot or deep fryer
Mixing bowls
Skillet
Paper towels
Grater

Nutrition facts

360 kcal

Calories

30 g

Protein

45 g

Carbohydrates

24 g

Fat

3 g

Fiber

650 mg

Sodium

Tips

Keep the tempura batter icy cold—add an ice cube if needed—for the airiest, crunchiest crust, the sudden temperature contrast when it hits the hot oil creates that signature flaky shell.
Don’t overmix the batter: a few lumps are a sign of lightness, not a flaw, overworking develops gluten and sinks the crunch.
For a dairy-free version, substitute the Greek yogurt with a thick plant-based yogurt and add a little more wasabi to compensate for the milder base.
Pat the shrimp bone-dry before dipping: moisture is the enemy of crisp tempura, and dry shrimp lets the batter cling in perfectly shattered layers.

Serving suggestions

Serve immediately with extra wasabi tzatziki on the side for dipping, and a light cucumber-and-seaweed salad to keep the oceanic theme flowing.

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Recipe by

Ren Matsumoto

Specialises in Japanese cuisine

Ren Sato makes shabu-shabu with a konbu dashi so pure it tastes like the ocean.

Describe yourself in three words: Oceanic, pure, swishing meat.