Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be two gyros; one is filling enough for moderate appetites or when other dishes will be served.
Recipe information
Yield
4 or 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are just beginning to turn golden.
Step 2
Add the seitan, oregano, and cumin. Raise the heat to medium and continue to sauté until the seitan is golden and crisp on most sides, then remove from the heat.
Step 3
Quarter the cucumber lengthwise, cut away seeds if watery, and slice. In a small bowl, stir together the cucumber and dressing.
Step 4
To assemble, place 1 or 2 pitas on individual serving plates. Arrange a little lettuce over each pita, followed by the seitan and the cucumber mixture. Arrange 3 slices or so of tomato down the center of each. Have everyone fold the pitas and eat out of hand.
Menu Suggestions
Step 5
These are heavenly with Rosemary Roasted Potatoes with Black Olives (page 195). The gyros are also delicious with Fingerling Fries (page 194) or Sautéed Paprika Potatoes (page 207). Prepare a platter of bell peppers, baby carrots, and pickled beets to add color to the meal.
Step 6
For a lighter meal, serve with steamed broccoli (or Steamed Broccoli with Cauliflower, page 204) or green beans instead of potatoes, but do include the raw vegetable platter.
Step 7
Though I don’t have a recipe for gazpacho in this book, it’s easy to find one. This classic cold summer soup is a splendid companion to the gyros for a summer soup-and-sandwich meal.
nutrition information
Step 8
(per gyro)
Step 9
Calories: 311
Step 10
Total Fat: 5g
Step 11
Protein: 22g
Step 12
Carbohydrates: 64g
Step 13
Fiber: 7g
Step 14
Sodium: 670mg
