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. ⁠

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