eCook Meal
Rustic Ostrich Gyros
with bell pepper & a lemon pesto crème fraîche
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.11
for 4 servings · R68.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Self-raising Flour needs 750 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Carrots needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pesto Crème
Shopping
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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, Carrot, Chilli, Garlic, Green Leaves, Lemon, Onion, Ostrich, Ostrich Steak, Pesto Creme, Red Wine Vinegar, Self-raising Flour, Yoghurt
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?
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. 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. 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. 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, Carrot, Chilli, Garlic, Green Leaves, Lemon, Onion, Ostrich, Ostrich Steak, Pesto Creme, Red Wine Vinegar, Self-raising Flour, Yoghurt
How many calories does Rustic Ostrich Gyros have?
1131 calories
How much fat content does Rustic Ostrich Gyros have?
grams