4 Serves
70 Mins
Thinly slice the gyros meat using a sharp chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
159 µg / 400 µgCalcium
217 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
474 mg / 4,700 mgSodium
2580 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
13 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium-high heat.
Add the sliced gyros meat to the frying pan and cook until browned and crispy, stirring occasionally with tongs.
Season the meat with salt and pepper to taste while it finishes cooking.
Warm the pita bread in the oven or on a separate griddle until soft and pliable.
Assemble the gyros by placing the cooked meat into the warm pita bread and serving immediately.
32
g5
g49
g
Greek
French