Makes 3- 4 gyros
quantity mushroon gyros
4 large portobello mushrooms
1/4 cup extra virgin olive oil
1/2 tsp dried oregano
1 tbsp soy sauce
1/4 tsp smoked paprika
1/2 tsp garlic powder
3-4 units pita bread
1 large tomato, sliced
Pickled onion to taste
Fresh lettuce
Fresh parsley leaves, chopped
For the tzatziki sauce
1/3 cup greek style yogurt
1/2 unit lemon, juiced
1 baby cucumber, minced and
1 clove garlic, minced
1 tbsp olive oil
a pinch of salt
Pepper to taste
Clean the mushroom caps with a wet towel.
In a medium bowl mix together dried olive oil, oregano, soy sauce, smoked paprika and garlic powder.
Add the mushrooms to the bowl and mix until the mushroom caps are completely coated with the olive oil mixture.
Assemble the rotisserie spit and thread the mushrooms onto the shaft.
Place the rotisserie spit in your Fritaire and start the motor.
Roast for 30 mins at 400F.
Meanwhile make the tzatziki.
In a medium-sized bowl, combine all ingredients. Season with salt and pepper.
Once the mushrooms are done, cut off some slices of chicken and fill a toasted pita. Top with tomatoes, tzatziki, lettuce, pickled onion and season with salt and pepper.
