This delicious and relatively healthy veggie version is pretty easy to whip up and can be enjoyed by carnivores and herbivores alike. One of Southside’s old, but hopefully eventually returning, menu items inspired me to make these.
I don’t remember exactly what was on it beyond it being a scrumptious gyro with portobellos instead of lamb or chicken. If you’re a lover of garlicy gyros and mushrooms, this is a great dish for you. I will warn you though: major garlic breath is an unavoidable result of eating them.
Since I don’t know a ton about the current music scene in Greece, I decided to do a little research. There are a handful of genres with a strong presence – especially in Athens – and I came across some pretty unique tunes. I was really drawn in by a lot of their electronic acts so I decided to pull together a playlist comprised of DJ’s out of Greece. Some tracks are more deep house, techno and others more slow-dub, downtempo.
I love this recipe because it is filled with great texture, color, and flavor. The portobellos get super tender and tasty after being sautéed and the veggies and sauce keep it refreshing. Although the ingredient list is relatively long, a lot of these items are easy to find at the store and you may already have them in your kitchen.
- 2-3 medium-sized portobello caps (sliced)
- 1 small onion (half diced, half sliced)
- 4-5 cloves garlic (minced)
- 1/4 tsp thyme
- 1/4 tsp cumin
- 1/8 tsp paprika
- 1/8 tsp chili power
- 1/8 tsp cinnamon
- salt and peper
- cooking oil and/or butter
- 1 small container plain yogurt (5.3 oz)
- A half of a lemon (1/5 tsp of zest and the juice)
- 1-2 small tomatoes (sliced)
- 1 small cucumber (half diced, half sliced)
- flatbread or pita
- Sauté 3 of the cloves of minced garlic in some cooking oil – I used a mixture of olive oil and butter.
- After a few minutes add in portobello slices, mixing them with the garlic, and seasoning them with the spices until coated. Add salt and pepper as needed.
- While they are cooking, mix: yogurt, diced cucumber,2 tsp diced onion, lemon zest and juice, and the remaining minced garlic. Salt and pepper to taste.
- Heat flatbread in skillet, oven, or microwave. Be sure not to overheat.
- Once portobello slices are finished cooking (should take 7-10 minutes), build your veggie gyro in the warmed flatbread, topping it with the sliced veggies and yogurt sauce.