Grilled Pepper and Potato Gyro
A Greek-inspired gyro filled with grilled bell peppers, crispy potatoes, and a dollop of tangy tzatziki sauce, all wrapped in a warm pita bread.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Preheat your grill to medium-high heat (about 400°F).
In a large bowl, toss the sliced bell peppers with 1 tablespoon of olive oil, salt, and black pepper. Grill the peppers for 8-10 minutes, turning occasionally, until they are softened and charred in spots.
In the same bowl, toss the cubed potatoes with the remaining 1 tablespoon of olive oil, salt, black pepper, and garlic powder. Spread the potatoes in a single layer on the grill and cook for 12-15 minutes, flipping occasionally, until they are crispy and golden brown.
Remove the grilled peppers and potatoes from the grill and set them aside.
Warm the pita breads on the grill for 1-2 minutes per side, until they are lightly charred and pliable.
To assemble the gyros, place a warm pita bread on a plate and top it with a generous portion of the grilled bell peppers and crispy potatoes. Dollop the tzatziki sauce on top and serve immediately.