Barbeque Jackfruit Gyros with Tzatziki and Roast Corn
Ingredients
- 2 400g cans young jackfruit
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1/4 cup tomato paste
- 1 tbs maple syrup
- 1 tsp oregano
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp sumac
- 1/4 tsp chili powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/2 cups coconut yoghurt
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh dill
- 1 pinch each salt and pepper
- 1 1/2 tbsp lemon juice
- 1/2 large cucumber grated
Preparation
Preheat oven to 200C and line a baking sheet with parchment paper
Mix all spices together in a small bowl
Mix lemon juice, balsamic vinegar, tomato paste and maple syrup together. Set aside
Drain and rinse jackruit. Chop and remove any hard parts
Sauté garlic in olive oil until fragrant. Add jackfruit and sauté for a few mins, then add the seasoning and stir to coat. Sauté until tender – about 7 to 10 mins. Shred into small pieces using 2 forks. Pour sauce mix over the jackfruit and stir to coat. Simmer for 5-8 mins
Place on lined baking tray and bake for 15 mins for a meatier texture. Assemble by placing jackfruit, rocket, mint, cucumber, tomato and corn on a pita. Top generously with tzatziki
Grate cucumber with the skin on
Transfer to a paper towel and squeeze out moisture
Add cucumber, yogurt, garlic, dill, salt, pepper and lemon juice to a mixing bowl
Stir to combine
Taste and adjust seasoning
