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🍽️ Pita pockets filled with Gyros meat, oven-roasted vegetables, and honey-mustard dip

724 kcal · 30 min · 4 servings

Pita pockets filled with Gyros meat, oven-roasted vegetables, and honey-mustard dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Rinse the bell peppers, zucchini, and sweet potatoes under running water.
  3. 3. Peel the sweet potato and cut it into long, stick-shaped pieces.
  4. 4. Trim the ends of the zucchini and slice it into round pieces.
  5. 5. Cut the bell peppers in half lengthwise and remove the tough stem and seeds.
  6. 6. Cut the bell pepper halves into thin strips.
  7. 7. Cut the zucchini slices into thin strips as well.
  8. 8. Line a baking tray with baking paper.
  9. 9. Place the prepared vegetables on the tray.
  10. 10. Drizzle two tablespoons of oil, salt, and pepper over the vegetables.
  11. 11. Toss the vegetables well so that everything is evenly seasoned.
  12. 12. Place the tray in the oven and bake the vegetables for about 25 minutes.
  13. 13. Put the yogurt into a small bowl.
  14. 14. Add mustard, honey, and vinegar to the yogurt.
  15. 15. Whisk the ingredients together until you have a creamy sauce.
  16. 16. Season the dip to taste with salt and pepper.
  17. 17. Remove the tough stems from the lettuce.
  18. 18. Cut the lettuce leaf into very fine strips.
  19. 19. Rinse the cut lettuce under cold water.
  20. 20. Dry the lettuce thoroughly, for example in a salad spinner.
  21. 21. Wash the tomato thoroughly.
  22. 22. Slice the tomato into thin rounds.
  23. 23. Then cut the tomato slices into thin strips.
  24. 24. Rinse the piece of meat under running water.
  25. 25. Pat the meat completely dry with kitchen paper.
  26. 26. Cut the meat into very thin strips.
  27. 27. Place the meat into a separate bowl.
  28. 28. Add two tablespoons of oil, salt, and the gyro spice mix to the meat.
  29. 29. Mix the meat well so that it is fully marinated.
  30. 30. Heat a large frying pan on high heat.
  31. 31. Fry the marinated pork for about two minutes on all sides.
  32. 32. Season the fried meat once more with salt and pepper.
  33. 33. Moisten the pita breads slightly with a little water.
  34. 34. Toast the pita breads for two to three minutes until they are warm.
  35. 35. Rub the warm pita breads with one tablespoon of olive oil.
  36. 36. Sprinkle a pinch of salt over the oiled pita breads.
  37. 37. Take the oven vegetables out of the oven.
  38. 38. Carefully open the pita pockets if they are still closed.
  39. 39. Spread a thin layer of the honey-mustard dip inside the pita pockets.
  40. 40. Fill the pita pockets with the Gyros meat.
  41. 41. Add the fresh lettuce and tomato strips.
  42. 42. Finally fill the pita pockets with the oven vegetables.
  43. 43. Serve the filled pita pockets immediately and enjoy your meal.

Nutrition per serving