IN THE KIT
1 ozgaram masala & minced garlic blend
1 ozZesty house blend
12 ozbeyond meat
6 ozDF garlic yogurt sauce*
1 ozromaine heart
4 ozroma tomato
4 ozred peppers
4 ozpickled onion with brine
*Garlic yogurt sauce: yogurt, garlic, cilantro
Salt & pepper
Kitchen Items Needed
Medium nonstick skillet
2 medium bowls
Baking sheet lined with parchment paper or foil
Preheat oven to 400° C;
Quarter cucumber lengthwise (peel, if desired), then slice crosswise into ½-inch pieces;
Halve tomato, then cut into ½-inch pieces;
Trim ends from romaine, quarter lengthwise, then cut romaine crosswise into ½-inch thick slices;
Core & thinly slice bell pepper;
Cut potatoes into wedge.
On a baking sheet lined with parchment paper, evenly lay out potato wedges. Drizzle olive oil & sprinkle Zesty house blend; toss to coat. Roast for 15 – 20 minutes until fork tender.
In a medium bowl add tomatoes, bell peppers & cucumbers with pickled onion & brine, tossing to coat. Add a pinch of salt & pepper & set aside.
In a medium bowl, combine beyond meat, the garam masala/garlic blend, & ½ teaspoon salt.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high. Place beyond meat in skillet & smash flat with a spatula, forming a 5–6 inch patty. Cook on one side, undisturbed, until outer edges are browned and crispy, 4–5 minutes. Flip & continue cooking until cooked through, about 1 minute. Transfer to a cutting board. Wash & dry skillet for next step.
Rub pitas on both sides with olive oil. Heat non stick skillet over medium high & warm on each side for about 1 minute until toasted.
Toss romaine with marinated vegetables. Cut gyro into ½-inch strips. Top pitas with some of the garlic yogurt sauce. Top with gyro & salad. Serve with roasted potatoes & leftover garlic yogurt sauce. Enjoy!