Chick’n Gyro with Tzatziki

This recipe was developed by Chefs Carolyn, Anita, Maria and Patty at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2-4
Serving size: 1 pita

Ingredients

8 Ounces Tofurky Chick’n
2 Tablespoons Vegan yogurt
1 ½ Tablespoons Red wine vinegar
1 Tablespoon Garlic powder
1 Teaspoon Oregano
¼ Teaspoon Black pepper
¼ Teaspoon Salt
Pinch of Red pepper flakes
1 Tablespoon Olive oil
2-4 Pitas

Tzatziki
¾ Cup Vegan Greek-style yogurt
½ cup Cucumber, sliced
½ Lemon, juiced
2-3 Cloves Garlic cloves, minced

Garnish
Red onion, sliced
Tomato, sliced
Parsley, chopped

Preparation

1. In a bowl, add the chick’n and all the ingredients except the olive oil. Mix together. Marinate for at least 45 minutes or up to 4-6 hours in the fridge.
2. To prepare the tzatziki, grate the cucumber using a box grater. Add it into a cheesecloth or a strainer and squeeze out the water. The water from the cucumber will make the tzatziki thinned out and watery. Alternatively, you can let it sit in a strainer overnight with salt in a bowl and drain out the water that way.
3. In a bowl, add the yogurt, cucumber, garlic, lemon and salt. Mix together and refrigerate until ready to use.
4. When you are ready to prepare the chick’n add it into a skillet with the oil and cook for about 10 minutes over medium heat until chick’n is crispy and browned.
5. When ready to assemble the pita, add the chick’n along with some cut up cucumber, tomato, and red onion. Top with tzatziki, fresh parsley and lemon juice.

Notes
The longer it marinates, the more flavor the vegan chick’n will have.