Last week while I was in the middle of doing something completely unrelated to food, an image of gyro popped into my head. I realized it had been over three years since I last had one, and so I decided to add an extra tomato and cucumber to my farmer’s market list this past Sunday and make gyro this week. We swapped out lamb for seitan, which really worked well for this meal; far more successful than our seitan inclusion in our japchae dish. The seitan was enhanced with spices and the spongy texture of the seitan really played nicely with the crunch of the cucumber.
I don’t know if it’s because we hadn’t tasted gyro in so many years or because we were famished from exercising or because it was really that good, but my fiance and I indulged in our homemade gyros with the goofiest smiles on our faces accentuated by white sauce. For the yogurt dill sauce, we used the most simple recipe and adapted it slightly. My fiance later told me that when I first mentioned the idea of a seitan gyro, he was far from thrilled. See, just listen to the lady, and everything will be good. So without further ado, here’s our reinterpretation of the lamb gyro:
Ingredients (6 gyros):
- 6 small whole wheat pita pockets or naan (homemade or store bought)
- 1 box seitan strips
- 1 head lettuce
- 1 tomato
- 1/2 small cucumber
- Quarter of red onion
- Olive Oil
Yogurt Dill Sauce:
- 1 cup organic low-fat Greek yogurt
- 2 minced garlic
- 1 tablespoon dried dill (use fresh, if you have on hand)
- 1 and 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon cinnamon
- Prepare yogurt dill sauce by mixing yogurt, garlic, dried dill, lemon juice, salt, and pepper. Chill in fridge while you continue to prep.
- Wash and chop vegetables. Set aside.
- Cook seitan with seasoning for about 5 minutes, adjusting flavor as desired.
- If pita bread is store bought, heat in toaster on low setting.
- Stuff everything into the pita and enjoy.