Thursday, April 21, 2011

Cooking With DJ Intel: Vegetarian Gyros...

Today I'm making one of my favorite things to eat.  The gyro!  It's one of the only things I used to crave when I first became a vegetarian some odd 13-15 years ago.  You can get one at Chicago Diner or any other solid veggie friendly place but it so easy and easier on the wallet to just do it yourself.

 INGREDIENTS FOR THE "MEAT":


1 package of seitan (I Like Upton's. Keep it local!)

Greek seasoning (I like the Greek Town blend from The Spice House in Chicago, but Cavender's is also good)



First off you want to remove the seitan the package and cut it into pieces.   While you're doing that put some olive oil in a pan and heat it on med-high heat.  You want to get the pan nice and hot to get a nice sear/crunch on the seitan.

When the pan is heated toss in the seitan and sprinkle it with the Greek seasoning to cook in some of the flavor.



 While the seitan sears you should assemble the Tzatziki sauce.

INGREDIENTS FOR TZATZIKI:

1 (8 ounce) container of non-fat Greek yogurt
1 cucumber
1 tablespoon olive oil
1/4 lemon, juiced
salt and pepper to taste
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled

Toss all the above ingredients into a blender/food processor and blend until it's a creamy sauce.  Set it aside.





Now that the meat is seared and coated in the olive oil toss in the some more Greek Seasoning.  Enough to coat all the pieces.  This part is completely up to your personal taste preference.

Now that every is cooked and mixed you can assemble your gyro.  What you put into your pita pocket is completely up to you.  I like to keep it fairly "Chicago traditional".  Red onions, cucumbers, tomatoes, and feta.  This time around I added some baby spinach for some extra crunch.

Cheers and enjoy!
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