Gyros

Gyros might seem like a lot of work to prepare, but in reality, they require just three main components: the “meaty” element, the fries, and the sauce

 

Serves: 6

Equipment needed: mixing bowl, chopping board, knife, spoon, baking sheet, oven

Total Time: 50 minutes

 

Ingredients: 

FOR THE POTATOES

  • 8 to 10 medium sized potatoes or sweet potatoes if you like
  • 3 tbsp olive or sunflower oil
  • 2 tbsp cornstarch
  • 1/2 tsp himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika

FOR THE JACKFRUIT FILLING

  • 300 to 400 grams of jackfruit from a can
  • 3 bell peppers (preferably one red, green and yellow)
  • 2 heads of yellow onion
  • 3 cloves of garlic
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp himalayan salt

FOR THE TZATZIKI SAUCE

  • 31 cucumber
  • 6-7 tbsp soy or coconut yoghurt
  • 2 tbsp vegan mayo
  • 1 clove of garlic
  • 1/2 tsp fresh or dried dill
  • salt and pepper to taste

    •  

    Method:

      FOR THE FRIES

    1. First, prepare the fries. We will be using the oven instead of a deep fryer.
    2. Peel and cut your potatoes into thin slices, then wash them well with cold water. Dry them as much as possible with a clean kitchen towel – when they are wet, they will be softer, not crispy and the oil and seasoning will not stick well to them.
    3. Coat all the fries with the oil then add the starch and all the seasoning.
    4. Put the fries on the big baking sheet from your oven and make sure you put a baking paper or a silicone mat underneath.
    5. Spread them evenly in one layer in the pan. Bake in a preheated oven for about 30-35 minutes (the last 10 minutes, turn on your oven fan – that will make them slightly crispy).
    6. While your potatoes are baking, prepare the rest of your jackfruit filling.

      7. FOR JACKFRUIT FILLING

    7. Cut the onions and the bell peppers in thick slices and mince three big cloves of garlic. Set them aside.
    8. Next, prepare the jackfruit. Drain the jackfruit from the brine then transfer the pieces in a cheese cloth to squeeze as much of the water out of it. If you don’t have a cheesecloth, try a clean kitchen towel or just use your hands.
    9. After all of the water is removed, pull it apart into small pieces with your hands and set it aside.
    10. In a deep, heated pan pour your oil (2-3 tbsp). Allow it to heat up, then add the minced garlic and give it just about a minute to cook.
    11. Add the well drained jackfruit to the pan, add a bit of salt and pepper and cook for 3-4 minutes. If it looks too dry, you can add an additional tbsp of oil.
    12. Add in the onions and all of the cut bell peppers to the pan, together with all seasonings.
    13. Stir occasionally and let them cook for about five minutes. Do not overcook the veggies – they need to stay slightly crispy and have a bite. If they are cooked for too long, they get mushy and not so pleasant in the end result. Give the mix a taste and adjust the seasoning, if needed.

      14. Once cooked, set it aside and we’ll prepare the sauce.

      FOR JACKFRUIT FILLING

    14. Grate your cucumber or cut it into small pieces.
    15. In a small bowl, mix your soy yogurt and the mayonnaise, the minced garlic, salt, pepper and dill and mix well