Sunday I was doing my weekly grocery store shopping and was browsing the aisles of Trader Joe’s.
For some reason, I felt like they had nothing that I wanted nor the things that I typically reach for each week.
In hindsight, this was probably a good thing, because it forced me to think a little outside of the box.
I passed over some taziki and hummus while picking out my produce, but when I was picking up a loaf of bread and some pita pockets caught my eye.
I touched on it in a previous post, but when it is SO miserably hot, I just cannot handle warm food. Seriously, nothing is more unappetizing then a warm meal to me.
Seeing the pita inspired me to go back to the taziki and pick some up and thus the idea of a DIY gyro bar was born.
Oftentimes my family struggles because I like to keep things on the spicy and light side and cheese makes me feel ill but my brother LOVES cheese and loathes anything with a kick.
So, without further ado, here is the delicious, simple, and ROOM TEMPERATURE DIY gyro bar!
What You’ll Need:
Grilled Chicken Tenderloins
3 Persian cucumbers
1/2 red onion
1/2 cup kalmata olives
1 cup feta cheese
1 container taziki
What You’ll Do:
- Warm up each individual pita pocket for about 15-20 seconds.
- Once warm, cut a half moon shape in the top of the pita and take that piece of pita and put it at the bottom of the newly formed pocket.
- Place a thin layer of taziki at the bottom of the pita and then layer on vegetables and proteins.
- Top off the pita with a little more taziki and some feta cheese.
What You’ll Need to Know:
We LOVED this meal and will for sure incorporate it into our meal plans. To cook the chicken breast, we seasoned it with oregano, basil, garlic, parsley, a pinch of rosemary, and black pepper. I then added about half a cup of chicken broth and put it in the Crock Pot on low for 2-3 hours. For the flank steak, we cooked it on a panini press for about 2-4 minutes each piece.
We loved having the two different meats and all of the fresh vegetables. I also served up the pitas with a huge salad, filled with cucumbers, red onions, and carrots.
I adore anything Mediterranean inspired and this meal was such a hit.
What is your favorite way to eat a gyro?