Try your hand at making these super easy homemade pitas! These delicious, warm pitas are stuffed with juicy garlic-basted ostrich steak slices, pickled onions, carrot ribbons, and pepper slices. Finish it off with a zingy lemon pesto crème fraîche, and you have yourself a golly-gosh, ready-to-nosh gyros dish!
Rustic Ostrich Gyros
Rustic Ostrich Gyros
with bell pepper & a lemon pesto crème fraîche
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Carrots
- Free-range Ostrich Steak
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Onion
- Ostrich
- Pesto Creme
- Red Wine Vinegar
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
DOUGH-LICIOUS
Set aside 1 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 10ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Cover with cling wrap and pop in the fridge.
PICKLE & PESTO
In a bowl, combine the vinegar, 5ml of sweetener, and seasoning until the sweetener is dissolved. Toss through the sliced Onion and the Carrot ribbons, and set aside. In a separate bowl, combine the pesto crème, a squeeze of lemon juice, the sliced chilli (to taste), and seasoning.
PREP THE PITAS
Spread the remaining reserved flour across a flat surface. Place the dough ball on top and use a rolling pin or bottle to shape into a flat disc of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the pita until heated through and lightly crisped, 2 minutes per side. Remove from the pan.
SEAR THE STEAK & PEPS
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When hot, sear the steak and the sliced peppers until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set the steak aside to rest for 5 minutes before slicing and seasoning.
THAT’S MY GUY-RO!
Lay down a warm pita and smear with the tangy pesto crème. Top with the rinsed green leaves and the juicy Ostrich slices. Drizzle over any remaining pan juices and finish with the pickled onions, the carrot ribbons, and the pepper slices. Serve any remaining fillings on the side. Roll it up and dig in!
DOUGH-LICIOUS
Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 2 pieces, cover with cling wrap, and pop in the fridge.
PICKLE & PESTO
In a bowl, combine the vinegar, 10ml of sweetener, and seasoning until the sweetener is dissolved. Toss through the sliced Onion and the Carrot ribbons, and set aside. In a separate bowl, combine the pesto crème, a squeeze of lemon juice, the sliced chilli (to taste), and seasoning.
PREP THE PITAS
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the pitas one at a time until heated through and lightly crisped, 2 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
SEAR THE STEAK & PEPS
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When hot, sear the steak and the sliced peppers until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set the steak aside to rest for 5 minutes before slicing and seasoning.
THAT’S MY GUY-RO!
Lay down a warm pita and smear with the tangy pesto crème. Top with the rinsed green leaves and the juicy Ostrich slices. Drizzle over any remaining pan juices and finish with the pickled onions, the carrot ribbons, and the pepper slices. Serve any remaining fillings on the side. Roll it up and dig in!
DOUGH-LICIOUS
Set aside 1 tbsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 30ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 3 pieces, cover with cling wrap, and pop in the fridge.
PICKLE & PESTO
In a bowl, combine the vinegar, 15ml of sweetener, and seasoning until the sweetener is dissolved. Toss through the sliced Onion and the Carrot ribbons, and set aside. In a separate bowl, combine the pesto crème, a squeeze of lemon juice, the sliced chilli (to taste), and seasoning.
PREP THE PITAS
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the pitas one at a time until heated through and lightly crisped, 2 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
SEAR THE STEAK & PEPS
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When hot, sear the steak and the sliced peppers until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set the steak aside to rest for 5 minutes before slicing and seasoning.
THAT’S MY GUY-RO!
Lay down a warm pita and smear with the tangy pesto crème. Top with the rinsed green leaves and the juicy Ostrich slices. Drizzle over any remaining pan juices and finish with the pickled onions, the carrot ribbons, and the pepper slices. Serve any remaining fillings on the side. Roll it up and dig in!
DOUGH-LICIOUS
Set aside 2 tbsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 40ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 4 pieces, cover with cling wrap, and pop in the fridge.
PICKLE & PESTO
In a bowl, combine the vinegar, 20ml of sweetener, and seasoning until the sweetener is dissolved. Toss through the sliced Onion and the Carrot ribbons, and set aside. In a separate bowl, combine the pesto crème, a squeeze of lemon juice, the sliced chilli (to taste), and seasoning.
PREP THE PITAS
Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the pitas one at a time until heated through and lightly crisped, 2 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm.
SEAR THE STEAK & PEPS
Return the pan to medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When hot, sear the steak and the sliced peppers until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set the steak aside to rest for 5 minutes before slicing and seasoning.
THAT’S MY GUY-RO!
Lay down a warm pita and smear with the tangy pesto crème. Top with the rinsed green leaves and the juicy Ostrich slices. Drizzle over any remaining pan juices and finish with the pickled onions, the carrot ribbons, and the pepper slices. Serve any remaining fillings on the side. Roll it up and dig in!
Frequently Asked Questions
What is the preparation time for Rustic Ostrich Gyros?
The preparation time for Rustic Ostrich Gyros with bell pepper & a lemon pesto crème fraîche is between 20 and 35 minutes.
What is the total time required to make Rustic Ostrich Gyros with bell pepper & a lemon pesto crème fraîche?
The total time required to make Rustic Ostrich Gyros with bell pepper & a lemon pesto crème fraîche is between 45 and 60 minutes.
How many servings does Rustic Ostrich Gyros provide?
4 servings
What are the main ingredients in Rustic Ostrich Gyros?
Bell Pepper, Bell Peppers, Carrot, Carrots, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Low Fat Plain Yoghurt, Onion, Ostrich, Pesto Creme, Red Wine Vinegar, Self-raising Flour
What is the nutritional information of Rustic Ostrich Gyros?
Calories: 1131, Carbs: 127 grams, Fat: grams, Protein: 58 grams, Sugar: 22 grams, Salt: 476 grams
How do I prepare Rustic Ostrich Gyros?
PICKLE & PESTO: In a bowl, combine the vinegar, 10ml of sweetener, and seasoning until the sweetener is dissolved. Toss through the sliced onion and the carrot ribbons, and set aside. In a separate bowl, combine the pesto crème, a squeeze of lemon juice, the sliced chilli (to taste), and seasoning. SEAR THE STEAK & PEPS: Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak and the sliced peppers until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set the steak aside to rest for 5 minutes before slicing and seasoning. THAT’S MY GUY-RO!: Lay down a warm pita and smear with the tangy pesto crème. Top with the rinsed green leaves and the juicy ostrich slices. Drizzle over any remaining pan juices and finish with the pickled onions, the carrot ribbons, and the pepper slices. Serve any remaining fillings on the side. Roll it up and dig in! PREP THE PITAS: Spread the remaining reserved flour across a flat surface. Place the dough balls on top and use a rolling pin or bottle to shape into flat discs of 12-15cm in diameter. Place a pan over high heat with a small drizzle of oil or a knob of butter. When hot, cook the pitas one at a time until heated through and lightly crisped, 2 minutes per side. Remove from the pan. As you go, stack between sheets of paper towel to drain and keep warm. DOUGH-LICIOUS: Set aside 2 tsp of flour. Place the remaining flour in a bowl with a good pinch of salt. Using your hands, rub in 20ml of oil until the mixture looks like breadcrumbs. Mix in the yoghurt and combine into a sticky ball. If too dry, gradually mix in water in 5ml increments until just combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide the dough into 2 pieces, cover with cling wrap, and pop in the fridge.
What should be prepared from my kitchen to make Rustic Ostrich Gyros?
Bell Pepper, Bell Peppers, Carrot, Carrots, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Low Fat Plain Yoghurt, Onion, Ostrich, Pesto Creme, Red Wine Vinegar, Self-raising Flour
How many calories does Rustic Ostrich Gyros have?
1131 calories
How much fat content does Rustic Ostrich Gyros have?
grams
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