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–+ servings
Two pita gyros wrapped in parchment and filled with crispy seared seitan slices, romaine, tomato, red onion, tzatziki and crumbled feta, with a bowl of tzatziki topped with dill, olive oil, lemon wedges and Kalamata olives on a sunny table

Seitan Gyros with Tzatziki

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Thin slices of seitan marinated in lemon, garlic, oregano and smoked paprika, seared until crisp at the edges and piled into warm pitas with cool cucumber tzatziki, tomatoes and red onion. A Greek street-food favorite made meatless.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 gyros
Course: Dinner, Lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the tzatziki
  • 1 cup plain Greek yogurt or plain plant-based yogurt
  • 1/2 English cucumber grated and squeezed dry
  • 1 small clove garlic grated
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill or mint chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
For the seitan
  • 1 pound seitan store-bought or homemade, sliced very thin
  • 2 tablespoons olive oil plus more for the pan
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
For serving
  • 4 pita or flatbreads
  • 1 cup romaine lettuce shredded
  • 2 Roma tomatoes sliced
  • 1/2 red onion thinly sliced
  • crumbled feta optional

Method
 

  1. Make the tzatziki: stir all the tzatziki ingredients together in a bowl. Cover and refrigerate while you make the rest, so the flavors can blend.
  2. In a medium bowl, whisk together the olive oil, lemon juice, soy sauce, garlic, oregano, smoked paprika, cumin, onion powder and pepper. Add the seitan slices, toss to coat and let marinate for 15 minutes.
  3. Heat a thin layer of oil in a large cast-iron or nonstick skillet over medium-high heat. Add the seitan in a single layer, working in batches if needed, and cook for 3 to 4 minutes per side, until browned and crisp at the edges.
  4. Warm the pitas in a dry skillet or wrapped in foil in a low oven.
  5. Spread each pita with tzatziki, then top with the seitan, lettuce, tomatoes, red onion and feta. Fold, wrap the bottom in parchment or foil if you like, and serve with extra tzatziki.

Notes

Slice thin. The thinner the seitan, the more crispy edges you get, which is what makes it taste like gyro meat. Chilled seitan is easier to slice.
Vegan option. Use plant-based yogurt in the tzatziki and skip the feta.
Squeeze the cucumber. Grate it, then squeeze it in a towel so the tzatziki stays thick.
Leftovers. Store the seitan and tzatziki separately in the refrigerator for up to 4 days. Reheat the seitan in a hot skillet.

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