Gyro

Ingredients

• 2 cups Soy curls (Rehydrate in hot water for 10 minutes, then drain.)
• 2 tablespoons Olive oil (For sautéing.)
• 1 medium Red onion (Thinly sliced.)
• 3 cloves Garlic (Minced.)
• 2 teaspoons Ground cumin (For flavor.)
• 1 teaspoon Smoked paprika (For flavor.)
• 1 teaspoon Dried oregano (For flavor.)
• 1/2 teaspoon Salt (Adjust to taste.)
• 1/4 teaspoon Black pepper (Freshly ground.)
• 4 pieces Pita bread (Whole wheat or gluten-free if desired.)
• 1 medium Cucumber (Diced for topping.)
• 1 large Tomato (Diced for topping.)
• 1/4 cup Tahini (For the sauce.)
• 2 tablespoons Lemon juice (Freshly squeezed.)
• 2-4 tablespoons Water (To thin the tahini sauce.)
• 1/4 cup Fresh parsley (Chopped for garnish.)

Instructions

1. 1

   In a bowl, rehydrate the soy curls with hot water for 10 minutes. Drain and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat.

3. 3

   Add the sliced red onion and sauté for about 5 minutes until softened.

4. 4

   Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper, cooking for another 1-2 minutes.

5. 5

   Add the rehydrated soy curls to the skillet and cook for about 10 minutes, stirring occasionally until they are golden brown.

6. 6

   While the soy curls are cooking, prepare the tahini sauce by whisking together tahini, lemon juice, and enough water to reach your desired consistency.

7. 7

   Warm the pita bread in a dry skillet or oven.

8. 8

   To assemble the gyros, layer the cooked soy curls, diced cucumber, diced tomato, and tahini sauce onto each pita.

9. 9

   Garnish with chopped parsley, wrap the pita around the filling, and serve immediately.