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Greek-style vegan 'chicken' gyros recipe

1 rating

The whole family will enjoy building their own gyros in this tasty recipe. Packed with an easy tzatziki, golden pieces of vegan Garden Gourmet fillet pieces and pickled red onions, you can have this delicious feast on the table in just 30 minutes. See method

Serves 4
Takes 30 mins in total, start to finish
516 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2 medium sweet potatoes, scrubbed clean and cut into 5mm thick fries
2 tbsp olive oil
1 red onion, thinly sliced
½ lemon, juiced
2 x 160g pack Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
4 white pitta breads
1 Little Gem lettuce, finely shredded
200g cherry tomatoes, roughly chopped

For the tzatziki

½ cucumber, coarsely grated
100g Tesco Free From Greek-style yogurt*
1 lemon, zested, plus 1 tbsp juice
1 small garlic clove, finely crushed
2 tbsp fresh flat-leaf parsley, finely chopped, plus 2 tbsp to garnish

Perfect with:

Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
Add flavour to mealtimes with tender vegan 'chicken' seasoned with a herby marinade.

Shop ingredients

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2175kj
516kcal 26%
Fat
17g 24%
Saturates
2g 11%
Sugars
13g 15%
Salt
1.2g 20%

of the reference intake
Carbohydrate 66.1g Protein 24.2g Fibre 12.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Pop in a large, heavy baking tray to heat up.
Toss the sweet potatoes in 1 tbsp oil on the preheated tray and roast in the oven for 25 mins, tossing occasionally, until cooked.
Meanwhile, toss the red onion in the lemon juice in a bowl and set aside to pickle for 20 mins then drain.
To make the tzatziki, place the grated cucumber in a sieve and squeeze out as much liquid as possible. Add to a bowl and mix in the remaining ingredients. Season to taste with freshly ground black pepper.
About 5 mins before the sweet potatoes are ready, heat the remaining oil in a large, nonstick frying pan and cook the fillet pieces for 4-5 mins until piping hot and crisping.
Toast the pittas, then cut a pocket down one of the long sides. Open up and spread over the tzatziki. Fill with the lettuce, cherry tomatoes, pickled red onion, fillet pieces and some sweet potato chips. Serve any extra tzatziki in a bowl on the side for dipping your fries into.

See more Vegan recipes

*Substitute for 0% fat Greek yogurt if preferred.