A gyro is a Greek dish of lamb roasted on a vertical spit. Since Greek-style spice blends really pack a flavor punch, you won’t miss the meat with this all-vegetable spin on the traditional dish. This medley of brightly colored vegetables offers an abundance of vitamins and minerals and looks beautiful when served buffet style. If you don’t have access to a grill, you can also use a stove-top grill pan for this simple, satisfying gyros recipe.

Grilled Vegetable Gyros Recipe with Cucumber-Mint Sauce

serves 4–6

Ingredients

2 tsp salt
2 tsp chili powder
1 tsp each ground cumin, garlic powder, dried oregano, and dried thyme
1⁄2 tsp ground cinnamon
1 zucchini, halved lengthwise and thinly sliced
1 red pepper, seeds and ribs removed, and sliced
1 yellow pepper, seeds and ribs removed, and sliced
1 yellow onion, halved and thinly sliced
1⁄2 lb (250 g) mushrooms, halved
2 Tbsp olive oil

for the cucumber mint-sauce

2 cups (16 oz/500 g) plain Greek yogurt
1 cucumber, peeled, seeded and chopped
2 cloves garlic
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
Salt and freshly ground pepper
6 whole-wheat pitas, cut in half and split open to form pockets

Directions

Combine the salt, chili powder, cumin, garlic powder, oregano, thyme, and cinnamon in a large bowl. Add the zucchini, peppers, onion, mushrooms, and the oil and toss to combine. Set aside.

To make the sauce, in a food processor, combine the yogurt, cucumber, garlic, mint, and lemon juice and process until smooth. Season with salt and pepper and set aside.

Prepare a grill for direct-heat cooking over high heat. Place the reserved vegetables in a grill basket and place on the grill. Cook, stirring occasionally, until the vegetables are fork-tender and browned all over, about 12 minutes.

Divide the vegetables among the pita pockets and drizzle with a generous helping of the sauce. Serve, passing extra sauce at the table.

Recipe courtesy of “Healthy Dish of the Day”, by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014). 

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