Vegetarian Gyros

Ohhhh these wraps are good!!! By good, I mean they are finger licking good. This recipe for the vegetarian version of the Greek gyros is adapted from the book called exciting vegetarian cuisine around the world by Asha Khatau. Although the recipe seemed great, I could not help but make a few changes to the recipe to suit my plate and my pantry requirements. Traditionally the gyro is made with meat that is cooked in a vertical spit. The cooked meat is then sandwiched between lettuce and vegetables and then topped with tzatziki. The salad and the meat are then placed in pita bread. But in this vegetarian version, the meat is replaced with Paneer or cottage cheese which is marinated in a mixture of olive oil, garlic and Greek seasoning blend. Since I couldn’t find Pita bread nearby, I decided to wrap them in whole wheat rotis.

The end result was just fantastic. The cottage cheese was soft and juicy with the marinated seasoning and then there were these crunchy vegetables from the salad. The tzatziki complimented the flavors beautifully. What’s more?? I would definitely make this version of Gyros again and again. Do give this a try and let me know what you think.

Vegetarian Gyros

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• Author: Nandita Nataraj
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Flavorful paneer, fresh veggies, and creamy tzatziki all wrapped up in a warm tortilla. A satisfying vegetarian twist on a classic.

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Ingredients

Units USM Scale 1x2x3x

• 4 large Whole wheat tortillas or rotis
• 4-6 Lettuce leaves
• 1 med Onion
• 1 large Tomato
• 1 med Cucumber
• 1 cups (237 ml) Tzatziki
• 1 cups (200 gms) Cottage cheese
• 3/4 tsp Greek style seasoning
• 2 cloves Garlic
• 1 tsp Vinegar
• 1 tbsp Olive oil
• Salt and pepper
• 3/4 tbsp Paprika powder
• a pinch Cinnamon powder
• a pinch Nutmeg powder
• 1/2 tbsp Onion powder
• 1/4 tsp Cumin powder
• 1/2 tsp Mixed herbs
• 1/2 tsp Salt
• 1 tsp Freshly ground black Pepper

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Instructions

1. Combine all seasoning ingredients and blend to a fine powder. Store in an airtight container.
2. Place cottage cheese in a bowl. Sprinkle with 1/2 tablespoon seasoning mix, crushed garlic, vinegar, and olive oil. Mix well and set aside for one hour.
3. Cook the cottage cheese mixture over medium heat until slightly dry. Remove from heat and set aside.

For the Gyros

1. Lightly heat tortillas or rotis on a hot griddle. Place a lettuce leaf in the center of each tortilla, followed by 3-4 cucumber slices.
2. Add sliced onions, chopped tomatoes, salt, and pepper.
3. Spoon 1 tablespoon of the cottage cheese mixture onto the tortillas and top with tzatziki.
4. Roll up the tortillas into cones and secure with toothpicks.
5. Serve immediately with tzatziki on the side.

Notes

• For a richer flavor, marinate the paneer for at least 2 hours, or even overnight.
• If you don’t have tzatziki, a simple yogurt sauce with dill and lemon juice is a great substitute.
• To prevent soggy tortillas, quickly toast them on a dry skillet before adding the filling.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Greek-Inspired

Nutrition

• Serving Size: 1 gyro
• Calories: 400
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 45
• Fiber: 5
• Protein: 20
• Cholesterol: 20