I use packaged jackfruit in this recipe (the vacuum-sealed stuff), but I’m already plotting buying a whole jackfruit and hacking into it the next time I want to make something. We are a household of three (where one is a 6-month old), so what I’ll do with all that meat I don’t know. But that hasn’t stopped me before, and something tells me this is going to be my next big freezing activity.
Gyros are Greek pita wraps. Pork, lamb and chicken are the most commonly used meats (depending on the region), and they’re traditionally cooked in one of those vertical rotisseries. You can go as elaborate as you’d like with the fillings and fixins, but I like it best without all the frills – a dollop of tzatziki, a generous heap of jackfruit meat, pickled onions, and tomato slices. Fold over into a loose wrap. Apply to face. (I’ll have you know that fries are another common addition to the filling here.)
First start with your pickled onions. These benefit from some steeping time which mellows their flavour. The longer they sit, the better. I usually multitask and do all the other components simultaneously, but most often than not, I make most of it in advance.
This is one of those dishes where pretty much everything can either be completely made or prepped in advance: the dough for the flatbreads can be made and refrigerated ahead of time. The pickled onions of course keep really well. The jackfruit can be marinated in advance, as can the tzatziki.
The day of serving, cook the jackfruit in the pan. Roll out and cook your flatbreads. That’s literally it. You’ll be surprised how quickly this comes together. I’m a huge proponent of make-ahead meals and these gyros make ‘fancy’ weeknight meals so achievable.
- 400 grams jackfruit meat
- 2 teaspoons smoked paprika (mine was mild)
- 2 teaspoons oregano
- 1 teaspoon cumin powder
- ½ teaspoon chilli powder (or to taste)
- ½ teaspoon pepper
- 2 tablespoons olive oil
- Salt, to taste
- 2 small cucumbers
- 1 cup thick yogurt
- 2 garlic cloves, minced
- Salt, to taste
- 1 cup flour
- ¼ cup yogurt
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 medium onion, sliced
- 2 tablespoons lemon juice
- ½ teaspoon salt
First pickle your onions:
- Toss sliced onions with salt and lemon juice. Squeeze the onions a bit as you toss. Let them steep until you need them. This can be made up to 2 weeks in advance and refrigerated.
- Add the flour, yogurt, baking powder, olive oil, and salt to a large bowl. Add enough water to make a shaggy dough. Tip out onto your counter and knead to a smooth ball. Set aside for 15 mins.
- Divide into 6 pieces. Roll them out using more flour if necessary to avoid sticking. Lightly oil a pan and cook on both sides. Place them one on top of the other in a hot pack or in a loosely bundled cloth. Set aside.
- Grate the cucumbers and squeeze out all the excess moisture from them. Add to a bowl and mix in yogurt, garlic, and salt. Set aside.
- Add the jackfruit, smoked paprika, chilli powder, oregano, cumin, pepper and salt to a bowl. Toss the jackfruit in this spice mix. Break up some of the bigger pieces with your fingers.
- Heat 2 tablespoons of olive oil in a pan and cook the jackfruit until nicely browned. Add more oil if necessary.
- To serve: Spread a dollop of tzatziki on your flatbread. Top with a generous amount of jackfruit meat, and sliced tomatoes and pickled onions.