I found the basics for this plant-based gyro over on the Impossible Food website here. I was looking for something interesting to do with the meat other than the regular burger. Essentially you season the meat with an assertive blend of garlic and onion powder plus some herbal touches. I didn’t have quite what the recipe recommended but made some subs with what I had on hand (marjoram for thyme for example). The result was a remarkable facsimile to the real deal.
The trick to making the gyro meat was pressing it thin. I placed some cling wrap on my counter then laid the seasoned meat out on there. Next I layered another piece on top. This allowed me to slowly work the meat into one large thing rectangular piece between the two layers. Once I pressed it into what looked like a thin enough finish, I laid it out on a chopping board to score into gyro-like strips.
It takes just a handful of minutes to cook up in the pan; serve in a warmed fluffy pita with tomato, tzatziki sauce and tomatoes.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!