Mushroom Gyros with Tzatziki
I love gyros, and this recipe nails the flavors. It’s fantastic for entertaining as it looks a lot more complicated than it is. It’s also great with a Greek salad or roasted potatoes.
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Cooking tools:
- Grater
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Microwave
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 Lebanese cucumber, grated
- 1 cup Coyo natural yogurt
- 1–2 cloves garlic (depending on how garlicky you like it), crushed
- juice of 1 lemon
- pinch of salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/4 cup tamari or coconut aminos
- 500 g portobello mushrooms, sliced
- 1 tablespoon olive oil
- pita bread, tomatoes, lettuce and cucumber
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