What are the main ingredients in Rustic Ostrich Gyros?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel, Butter

Rustic Ostrich Gyros

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

with bell pepper & a lemon pesto crème fraîche

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Self-raising Flour - 180ml
Low Fat Plain Yoghurt - 50ml
Red Wine Vinegar - 10ml
Onion - 1
Carrot - 120g
Pesto Crème - 80ml
Lemon - 1
Fresh Chilli - 1
Free-range Ostrich Steak - 160g
Bell Pepper - 1
Garlic Clove - 1
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Self-raising Flour - 360ml
Low Fat Plain Yoghurt - 100ml
Red Wine Vinegar - 20ml
Onion - 1
Carrots - 240g
Pesto Crème - 160ml
Lemon - 1
Fresh Chilli - 1
Free-range Ostrich Steak - 320g
Bell Pepper - 1
Garlic Clove - 1
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Self-raising Flour - 540ml
Low Fat Plain Yoghurt - 150ml
Red Wine Vinegar - 30ml
Onion - 1
Carrots - 360g
Pesto Crème - 250ml
Lemons - 2
Fresh Chillies - 2
Free-range Ostrich Steak - 480g
Bell Peppers - 2
Garlic Cloves - 2
Green Leaves - 60g

Download the Recipe

Serves 4

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!