Vegetable Gyros

Instructions

1
Cook Within: For an authentic take-out look, wrap a piece of foil or parchment around gyro to help hold pita closed around vegetables. Or, serve platter-style with an open pita topped with veggies. Traditional gyros are made from seasoned ground meats like lamb, chicken, or pork shaved from a vertical rotisserie. Astute linguists can tell you “gyros” literally translates as “turn” in Greek, and its origins reach back to the 19th Century with similarly prepared Turkish doner kebabs. Our Gyro Spice Blend is made with 2 parts each onion and garlic powder, and 1 part each oregano
2
Roast the Vegetables: Trim zucchini ends, quarter, and cut into ½” dice. Halve and peel onion. Slice halves into thin strips (julienne). Add zucchini, onion, gyro spice blend, ¼ tsp. salt, a pinch of pepper, and 2 tsp. olive oil into a single layer, and roast 12-15 minutes, or until vegetables are tender.
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Assemble the Gyros: Wrap pitas in foil and toast in oven 5 minutes, or until pliable and warm. Remove from foil and top with roasted vegetables.
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Mince dill (dill stems are tender and can also be: minced). Coarsely chop dried apricots. Zest lemon, halve, and juice. Cut Roma tomato into ¼” dice.
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Toss the Salad: Combine arugula, apricots, and Greek dressing in a
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Combine Greek yogurt, dill (reserve a pinch for: garnish), 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. oughly. Refrigerate until ready to plate.
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Plate the Dish: Top pitas with tomatoes, lemon zest, tzatziki sauce, and reserved dill. Serve alongside salad. For a real restaurant feel, wrap half the pita in foil to help hold together. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts in this recipe. Most goes into tzatziki sauce, but a pinch is saved for garnish. the recipe before you start–we promise it will be time
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Mince dill (dill stems are tender and can also be

Ingredients

Instructions