Gyros
Recipe by Thomas Glässing
Ingredients for 4 portions
Gyros
125 g SKYMEAT Basic
80 ml water
1 tbsp tomato purée
2 tbsp gyros seasoning (salt, thyme, garlic, oregano, pepper, chili)
1 clove of garlic, finely chopped
150 g white onions
5 tbsp olive oil
salt, pepper from the pepper mill
3 tbsp frying oil (vegan, of course)
Tzatziki
2 cloves of garlic
200 g cucumber
300 g vegan yogurt, skyr, almond creme or similar
1 tbsp olive oil
2 tbsp lemon juice
salt, pepper from the pepper mill
1 tbsp finely chopped dill
Salad
2 tomatoes
2 handful of lettuce leaves, e. g. romaine, iceberg or similar
1/4 cucumber
80 g vegan feta (Violife Greek Block)
50 g black olives (buy pitted or remove pits)
1 tbsp lemon juice
1 tbsp white wine vinegar
salt, pepper from the pepper mill
3 tbsp olive oil
parsley leaves
rosemary leaves
Here’s how you do it:
Gyros
Place the SKYMEAT, the spices, the water and the tomato purée in a bowl and mix well until the mass is
a compact, firm dough.
Place it on a cutting board, press it flat and cut into thin strips. Peel the onions and cut them into thin rings.
Mix the SKYMEAT, the onion rings, the Greek spices and the olive oil in bowl and marinate for about 2 hours.
Tzatziki
Peel the garlic and chop finely.
Peel the cucumber, cut in half lengthwise, remove the pips and grate coarsly.
Sprinkle with salt, let it sit for about 10 minutes, then squeeze the water out of the cucumber.
Ad the oil, lemon juice, salt and pepper to the yoghurt and stir until the texture is smooth.
Stir in the garlic, the cucumber and the dill, add salt and pepper according to taste
and let the Tzatziki cool in the refrigerator.
Salad
Wash the tomatoes and cut them into slices. Wash and clean the lettuce and tear the leaves into bite-size bits.
Wash the cucumber and slice very thinly. Cut the vegan feta unto large cubes.
Serve the tomatoes, lettuce, cucumber slices, feta and olives on plates.
Mix the lemon juice and vinegar, add 1 tbsp of water, some salt and pepper and oil, stir and
sprinkle on the salad.
Put oil in a pan and turn on low heat. Add the marinated SKYMEAT pieces and fry slowly, until they are
golden brown all around.
Add salt and pepper according to taste, then serve with some Tzatziki next to the salad.
Decorate with parsley and rosemary.
Serve the rest of the Tzatziki separately.