These plant-based jackfruit gyros are packed with flavour, making them one of my fav greek recipes. Add it to your recipe rotation because you’re going to love them!
For the Jackfruit:
2 packages of light seasoned jackfruit – I used the Jackfruit Co.
Juice of half a lemon, save other half for later
3 tbsp. extra virgin olive oil
1 tbsp. thyme seasoning, dry
1 tbsp. oregano seasoning, dry
3 cloves of garlic, pressed
small handful of fresh mint, thyme or dill, roughly chopped
dash of cumin
dash of chili flakes
For the Potatoes:
4 medium sized potatoes, peel and cut into 1/2 inch X potato length pieces (see photo above for reference)
For the remainder of the recipe see HERE.
For the toppings/assembly:
4 warmed pitas
vegan tzatziki or regular is fine too!
slices of tomato
pieces of fresh lettuce
vegan or regular feta crumbles
Preheat oven to 425F and line one baking sheet with parchment and set a large, oiled, cast iron skillet aside.
Into a large bowl, add your Jackfruit and using a fork mash it up and give it a good stir. You want to ensure there are so large pieces or clumps and the Jackfruit is an even consistency. To the large bowl add the remaining of the Jackfruit ingredients, and stir till well combined. Transfer mixture to a cast iron skillet, flatter it out as much as possible. Pop into the oven and cook for around 40 minutes. At 20 minutes, pull it out and give it a little stir to evenly distribute the crispiness that will be developing.
To the same bowl you prepared your Jackfruit, prepare your potatoes. Find the full recipe HERE.
Once your Jackfruit and Potatoes are cooked through, crispy and fragrant remove them from the oven and set aside.
Pop your pita of choice into the oven quickly to warm.
Assemble your Gyros by first adding Tzatziki to the base of the pita, then some Jackfruit, tomatoes, onion, lettuce, fries and a dusting of fresh herb of your choice. Wrap it all up and enjoy hot with a fresh Greek salad!
Cooked Jackfruit lasts up to 5 days in a tight sealed container in the fridge but best enjoyed fresh.
Cook potatoes for around 45 minute or until crispy and golden on all side. Flip and turn pan around in the middle of cooking to ensure even heat distribution.