serves 4
Everyone loves a down ’n’ dirty gyro, the thin slices of pork or chicken (not lamb, as many people believe) shaved off a layered stack that grills slowly on an upright rotisserie. It’s classic Greek street food. But most of us feel a little guilty when indulging in it because in most cases the meat is processed and unhealthy, Mushrooms save the day! They contain many of the same nutritional qualities as meat, with none of the fat or cholesterol. Here’s a healthy gyro that doesn’t skimp on the indulgence scale but is full of healthy Greek spirit!
4 garlic cloves: 2 finely chopped, 2 thinly sliced
2 tablespoons finely chopped fresh dill or parsley
1 cup (240 ml) Greek yogurt
2 tablespoons extra-virgin Greek olive oil, plus more for brushing
Salt
1 pound (450 g) portobello mushrooms, trimmed and sliced
Scant 1 teaspoon dried Greek oregano
Freshly ground black pepper
4 to 6 pita bread rounds
2 ripe but firm tomatoes, halved, cored, and sliced
1 red onion, halved and thinly sliced
Cayenne pepper or paprika
Combine the finely chopped garlic, dill, yogurt, 1 tablespoon of the olive oil, and salt to taste in a small bowl. Cover and refrigerate until ready to use.
In a large nonstick or cast-iron skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring often, until wilted but still al dente. Add the sliced garlic and oregano, season with salt and pepper to taste, and cook, stirring, for a minute or so. Transfer the mushrooms to a bowl and cover to keep warm.
Wipe the skillet clean and set it over low heat. Warm the pita bread rounds one or two at a time, brushing each with a little olive oil.
To assemble the mushroom gyros, set each pita on a plate and top each with equal quantities of the mushrooms, tomatoes, onion, and the yogurt mixture. Season to taste with salt, pepper, and cayenne or paprika, and roll up like a wrap.