Last night's dinner was a supreme victory. Refreshing, filling, delicious, cheap.
AND I actually (sort of) made a recipe I pinned on Pinterest. Aren't you proud of me?
Let me tell you that the biggest problem with these vegetarian gyros is that they will make you want a real gyro. There's just something about that weird lamb-loaf meat in a good gyro that beats vegetables every time.
Still, if you lack a rotating vertical spit and a giant hunk of mysterious meat, try these babies with whatever summer vegetables you have lying around.
|Perhaps not the most flattering picture. But trust me.|
You can think me later when you're mouth's not full.
Adapted from this recipe at Offbeat Home, which looks delicious just the way it is.
Take some potatoes. The original recipe called for four medium-sized white potatoes; as you can see, I'm using a few more but smaller red potatoes. Any potatoes will do, though thicker-skinned baking potatoes may need to be peeled.
Drain and let dry.
While potatoes are cooking (or afterward if you decide to go
In a medium bowl, add 1 cup yogurt or generous 1/2 cup Greek yogurt,
|A little more than 1/2 cup Greek yogurt.|
|For reference: whole cucumber.|
|How much I grated, on the coarse side of the box grater.|
1-3 cloves garlic (Note: I like raw garlic. A lot. I used three cloves. But my Facebook status the next day was "I love the feeling of garlic seeping from my pores." So if you don't love that lovely feeling, just use one or two cloves),
If you would like to top your gyros with the traditional tomatoes and onions, I advise you slice them around now.
We branched out (no tomatoes yet in Tulsa) and grilled up some summer squash:
Slice summer squash or zucchini lengthwise so it can go in your gyro like a pickle.
|Seasoned squash spears.|
Just about any grilled vegetable would go well here: summer squash/zucchini, cherry tomatoes, corn, onions. Toss what you've got on the grill and give it a try.
Once your potatoes are done cooking, drained, and dryish, you want to season them.
In a large bowl, gather your potato seasonings: 3-4 oz. Feta cheese, crumbled,
|To give you an idea how much I used.|
|Pepper, salt, garlic, cayenne.|
|Crumbled feta mixture.|
|These would be great just as mashed potatoes, actually.|
|Dinner is served.|
Well, first he kept saying that it tasted fine, but now he just wanted a real gyro. By the time he got to his second, though, he said that once you got over that, the potato gyros were quite delicious as their own dish. He thought two of them were reasonably filling, and he didn't follow it up with a bowl of cereal.
Definitely a keeper (the recipe. and the husband).