Ingredients
- Gyros:
- 3 large Portobello mushrooms, cut into 1/2" strips
- 1 medium red bell pepper, seeded, and cut into 1/4" strips
- 1 small red onion, peeled, halved, and sliced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- 5 pita breads
- 1 vine-ripened tomato, halved and sliced
- 1-1/4 cup arugula
- Feta Sauce:
- 1/4 small red onion, halved
- 1/2 small English cucumber, roughly chopped
- 1/4 cup loosely packed fresh dill
- 1/2 cup crumbled Feta cheese
- 1/4 cup nonfat Greek yogurt
- 1 Tbsp freshly squeezed lemon juice
- 1/2 tsp ground black pepper
Preparation
Step 1
To prepare the Feta sauce, place all of the ingredients into a food processor and pulse 8–10 times, or until the desired consistency. Refrigerate until needed.
To prepare the gyros, place the Portobello, peppers, and onions into a medium-size bowl. Add salt, pepper, 2 tablespoons olive oil, and vinegar. Toss until evenly coated.
Pour 1 Tbsp olive oil into a 12" sauté pan set over medium-low heat. Add the vegetable mixture and cook until the veggies are tender, about 8–10 minutes. Remove the mixture from the heat and set aside.
Preheat a grill over medium heat. Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 more minute.
To assemble the gyros, top each pita with arugula and a piece of sliced tomato. Divide the cooked vegetable mixture evenly among the 5 sandwiches. Spoon some Feta sauce on top. Fold into a cone shape or in half.
This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).