Barbecue Jackfruit Gyro with Tzatziki
Ingredients
- 4 pita breads
- Diced cucumber
- Halved rosa tomatoes
- Roasted corn off the cob
- Rocket and mint
Spiced jackfruit
- 2 400g cans young jackfruit
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons balsamic vinegar
- 1/4 cup tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon sumac
- 1/4 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Vegan tzatziki
- 1/2 large cucumber, grated
- 1 1/2 cups coconut yoghurt
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh dill
- 1 pinch salt
- 1 pinch pepper
- 1 1/2 tablespoons lemon juice
Preparation
Assemble the gyro by placing the spiced jackfruit, rocket, mint, diced cucumber, halved tomatoes, and roasted corn on a pita bread. Top generously with tzatziki.
Spiced jackfruit
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Mix all the spices together in a small bowl.
Mix the lemon juice, balsamic vinegar, tomato paste, and maple syrup together, then set aside.
Drain and rinse the jackfruit.
Chop and remove any hard parts.
Sauté the garlic in olive oil until fragrant.
Add the jackfruit and sauté for a few minutes, then add the seasoning and stir to coat.
Sauté until tender, about 7 to 10 minutes.
Shred the jackfruit into small pieces using two forks.
Pour the sauce mixture over the jackfruit and stir to coat.
Simmer for 5 to 8 minutes.
Place on the lined baking tray and bake for 15 minutes for a meatier texture.
Vegan tzatziki
Grate the cucumber with the skin on.
Transfer to a paper towel and squeeze out moisture.
Add the cucumber, yogurt, garlic, dill, salt, pepper, and lemon juice to a mixing bowl.
Stir to combine.
Taste and adjust seasoning.
