Grilled Impossible Beef™ Gyro Pita
Charred Onion, Green Salad & Minty Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Happiness is the feeling of a warm gyro pita in your hand. There’s a lick of garlicky tzatziki, and the freshness of a salad with mint leaves and roasted pepper, set off against the grilled meat. In this case, Impossible Beef™ liberally sprinkled with Mediterranean seasonings is a modern take on an ancient street food.
We will send you:
- 2 Impossible™ burger patties (made from plants)
- 2 Tomatoes
- 1 Head of curly leaf lettuce
- 14g Mint
- 1 Onion (or shallot)
- 1 Roasted pepper
- 15ml Apple cider vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 2 Pita
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
43 g
Saturated Fat
10 g
Sodium
1050 mg
Total Carb
51 g
Sugars
13 g
Protein
29 g
Fibre
13 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Separate the lettuce leaves; roughly chop the leaves.
- Peel and cut the onion into ½ inch rounds.
- Thinly slice the tomatoes; halve.
- Roughly chop the roasted pepper.
- Pick the mint leaves off the stems; roughly chop the leaves.
Grill the patties & onion
- Drizzle the onion with oil; season with ½ the spices and S&P.
- Drizzle the patties with oil; season with the remaining spices.
- Add the patties and onion to the BBQ and grill, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board.
- Once cool enough, cut the patties into ½ inch strips.
Grill the pita
- Add the pita to the BBQ and grill, 30 sec. to 1 min., until just warmed through.
Make the salad
- In a large bowl, combine the vinegar, mint, roasted pepper and 3 tbsp oil (double for 4 portions).
- Add the lettuce, tomatoes and S&P.
Plate your dish
- Divide the pita between your plates
- Top with the tzatziki, patty, onion and a spoonful of the salad.
- Tightly wrap the pita around the filling.
- Serve the remaining salad on the side. Bon appétit!
