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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!