Tuesday, January 31, 2006


With the success of the MorningStar Farms Steak Strips last week, I was asked to develop a recipe for gyros. I honestly don't think I've ever had a gyro, since I became vegetarian so early on (almost 10 years ago, oh my goodness!), so I had to do a lot of research. I found a tzatziki sauce recipe on the Food Network website and adapted it to be quicker, easier, lower in fat, and sans mint. I also studied how to season the meat, which was pretty difficult. In real gyros, the meat is mixed with onions and herbs, and then made into kind of a meatloaf. Obviously since I was working with pre-seasoned strips of not meat, I had to be a little bit creative.

Anyway, here is the recipe I came up with. I'm very pleased with it. It's definitely something we will make again. I served them with some Near East Mediterranean Curried couscous. Yum.

Lauren's Gyros
8 oz plain fat-free yogurt
1 cup cucumber - peeled, seeded, and shredded or finely chopped
2 cloves minced garlic
1 tsp red wine vinegar
1 Tbsp olive oil

1 pkg Morningstar Farms Steak Strips mealstarters
1 or 2 pinches of dried rosemary, crushed with your fingers
2 cloves minced garlic
1 Tbsp olive oil

Other ingredients:
2 pitas, sliced in half to form 2 pockets apiece
1 plum tomato, chopped
1 white onion, chopped
1/4 cup reduced-fat feta cheese

For the sauce, combine all ingredients in a small bowl and set aside.

Toss all the ingredients for the meat (steak strips through olive oil) into a skillet and saute until crispy and cooked through.

Put the pita pockets in the microwave for 30 seconds to get them nice and warm. Divide the steak strips evenly inside each pita pocket. Add tomatoes, onion, feta, and sauce. Eat.

This makes 2-4 servings depending on how hungry you are.

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