Crispy Plant Based Gyro with Chopped Salad & Creamy Cilantro Yogurt Sauce & Herb Roasted Potatoes

Crispy Plant Based Gyro with Chopped Salad

fresh ingredients


  • 2
  • 1 oz
    garam masala & minced garlic blend
  • 12 oz
  • 1 oz
    Zesty house blend
  • 12 oz
    beyond meat
  • 6 oz
    DF garlic yogurt sauce*
  • 1 oz
    romaine heart
  • 4 oz
    roma tomato
  • 6 oz
  • 4 oz
    red peppers
  • 4 oz
    pickled onion with brine

*Garlic yogurt sauce: yogurt, garlic, cilantro


Not Included

Salt & pepper

Olive oil


Kitchen Items Needed

Medium nonstick skillet

2 medium bowls

Baking sheet lined with parchment paper or foil

cook along



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.

1 Roast Potatoes

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. 

2Marinate Vegetables

In a medium bowl add tomatoes, bell peppers & cucumbers with pickled onion & brine, tossing to coat. Add a pinch of salt & pepper & set aside. 

3Make Gyro Mixture

In a medium bowl, combine beyond meat, the garam masala/garlic blend, & ½ teaspoon salt. 

4Cook Gyro Beyond Meat

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. 

5Toast Pitas

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!