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Jackfruit Gyros

Jackfruit Gyros is a modern Fusion recipe for a blend of Greek, Levantine and Indian influences that yields vegetarian gyros made from jackfruit with shawarma-style flavours stuffed in flatbreads with a Greek-influenced salad. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Jackfruit Gyros.

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesSpice RecipesFusion RecipesFusion Recipes

Jackfruit is a really brilliant fruit and it's just in season here. Once cooked it shreds like pulled pork and you can use it as a direct substitute for meat in a large range of meat dishes, to make them vegetarian, just like these shawarma-flavoured gyros. If you're starting with green jackfruit, quarter it and then cut each piece in half. Remove the white core and the seeds (the seeds are good to eat when roasted). Pare away the skin then add the flesh to a pan of salted water. Boil for 5 minutes then drain, cool and shred the flesh. You can use this shredded jackfruit flesh in the below recipe just as you would canned jackfruit. Note that gyros originate in Greece and the Levant (with Greek-style kebabs and shawarma being the most well known forms), the term literally means to 'turn' and originally was meat cooked on a vertical rotating spit that was sliced into strips, mixed with vegetables, pickled chillies and salad and served in pita breads. Often, today the terms is used to represent a meat or vegetable mixture that represents the original gyro meat mixture.

Ingredients:

4 tbsp olive oil
1 medium onion, very finely sliced
½ tsp sea salt flakes
410g tin jackfruit pieces in water, drained (or 300g fresh jackfruit, prepared as above)
4 tbsp shawarma paste
2 tsp lemon juice

To serve:
4 flatbreads, warmed

For the Houmous (salad):
Greek yogurt or tzatziki
Cucumber, halved, deseeded and thickly sliced
Cherry tomatoes, quartered
Pickled red cabbage or red cabbage, finely shredded
Lettuce, shredded
Red onion, very finely sliced
About 20 cooked oven chips, plus extra to serve

Method:

Heat 3 tbsp oil in a large lidded saucepan over a medium heat. Add the onion and the salt. Stir and replace the lid. Sweat down gently for 8-10 minutes, stirring regularly, until softened.

Mix the drained jackfruit with the shawarma paste, remaining 1 tbsp oil, lemon juice and 125ml (1/2 cup) water in a bowl. Season to taste.

Add the mixture to the pan with the onions. Stir well, reduce the heat to low and replace the lid. Cook for 20 minutes, stirring occasionally, then remove the lid and increase the heat to medium. Cook for 10 more minutes and allow to char in places.


Stir well, then use 2 forks to shred the jackfruit. Stir everything together well before serving in warmed wraps, piled up with some or all of the suggested humous toppings.