Vegetarian Gyros with Halloumi and Tzatziki

In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, and 1 tablespoon of olive oil.

Season with salt and pepper. Stir well to combine.

Cover and refrigerate for at least 15 minutes to allow flavors to meld.

In a small bowl, mix together the dried oregano, smoked paprika, and 2 tablespoons of olive oil.

Brush this mixture evenly over both sides of the sliced halloumi.

Ensure halloumi is patted dry before seasoning for better searing.

Heat a large non-stick skillet or grill pan over medium-high heat (400°F/200°C).

Add the seasoned halloumi slices in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy.

Remove halloumi from the pan and set aside.

Warm the pita bread according to package directions (e.g., briefly on a dry skillet, in the oven, or microwave).

Spread a generous amount of tzatziki sauce onto the inside of each warm pita.

Layer shredded lettuce, sliced tomatoes, sliced cucumbers, and red onion rings onto the tzatziki.

Arrange the pan-seared halloumi slices over the vegetables.

Add Kalamata olives.

Fold or roll the pita to enclose the filling, creating a gyro.