Gyro Kebabs with Garlic Tzatziki

Servings: 3 Total Time: 1 hr 30 mins
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These Vegan Gyro Kebabs start with a tender, homemade seitan seasoned with garlic, oregano, and smoked paprika, then pan-seared until perfectly golden. Each gyro is generously tucked into warm pita and topped with a cooling, ultra-creamy Vegan Garlic Tzatziki made from blended tofu and fresh dill (recipe below for that as well).

Perfect for meal prep, a protein-packed dinner, or a hearty lunch, this recipe walks you through making seitan from scratch. Serve with blistered tomatoes, crisp cucumbers, and fresh parsley for a complete, satisfying Mediterranean feast that delivers about 60 grams of plant-based protein per serving (and is insanely good). Not going to lie, I think this is my top fav 3 things to make/ eat of all time.

Gyro Kebabs with Garlic Tzatziki

Print Recipe
Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins
Servings: 3
Courses:

Description

Makes ~3 gyros
Total Protein: ~180g | Per Serving: ~60g

Ingredients

Cooking Mode Disabled

Seitan Kebabs

Vegan Garlic Tzatziki

For Serving & Prep

Instructions

  1. Prepare the Seitan Dough

    In a large bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, dried oregano, cumin, salt, and black pepper
    In a separate bowl, whisk together plant-based milk, coconut aminos, olive oil, and tomato paste until smooth
    Pour the wet mixture into the dry ingredients and stir to form a firm dough
    Knead the dough for 3–4 minutes until elastic and evenly mixed
    Let the dough rest for 10 minutes

  1. Steam the Seitan

    Divide the dough into 3 even pieces
    Shape each into a tight log and wrap securely in foil, twisting the ends
    Steam the wrapped logs for 45 minutes
    Remove from steamer, unwrap, and let cool completely
    Once cooled, slice thinly into strips or bite-sized pieces for kebabs

  1. Make the Vegan Garlic Tzatziki

    Grate the cucumber using a box grater
    In a blender, combine vegan yogurt, tofu, salt, black pepper and garlic cloves
    Blend until completely smooth and thick
    Transfer the mixture to a bowl and stir in the grated cucumber, chopped dill and lemon juice
    Optionally drizzle with a little olive oil and refrigerate

  1. Cook the Seitan

    Heat a large skillet over medium-high heat and lightly coat with olive oil
    Add the sliced seitan directly to the pan in an even layer
    Cook for 3 mins until golden and lightly crisped
    Flip and cook for another 2 mins until heated through and browned on all sides, in last 30 seconds add a splash of coconut aminos  and remove.
    In same skillet, ddd halved cherry tomatoes and warm about 30–60 seconds.

  1. Assemble the Gyros

    Warm the pita breads in a dry pan or oven.
    Spread vegan tzatziki onto each pita.
    Top with the seared gyro seitan, fresh cucumber slices, blistered tomatoes, and chopped parsley.
    Fold and serve immediately.

  1. Meal Prep Instructions

    Store seitan slices, tzatziki, and fresh veggies separately in airtight containers for up to 4 days
    Assemble and heat just before eating for best texture