Gyros Loaded Fries
- Simple
- 0:40 m
- 22 ingredients
These epic Gyros Loaded Fries taste just like traditional Gyros thanks to the fantastic seasoning and cool tzatziki. For a chilled-out weekend with friends, whip up this delicious recipe that everyone to tuck into... We absolutely destroyed these Gyros Loaded Fries!
Serves: 4
Ingredients
For the kebab mushroom meat
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic granules
- 400g king oyster mushrooms
- Salt & pepper to taste
- 2 dried oregano
For the pitta croutons
- 6 white pitas
- 4 tbsp olive oil
- 2 tsp dried mint
- 1 tsp pepper
- Salt & pepper to taste
For the pickled red onions
- 1 tsp sugar
- 1 red onion
- 4 tbsp red wine vinegar
- 1 tsp sugar
- Salt & pepper to taste
For the tzatziki
- ½ cucumber
- 1 ½ tbsp salt
- 1 Juice of 1 lemon
- 1 small garlic clove
- 1 tsp dried mint
- 1 sprig of dill
- 200g thick coconut yoghurt
- 1 tbsp olive oil
- Salt & pepper to taste
To serve
- 600g oven fries
- 1 small iceberg lettuce
- 100g cherry tomatoes
Before you start
Preheat oven to 220ºC | 2 baking trays | Mixing bowls
Step 1
Prepare the ingredients
- Peel the cucumber and grate it into a bowl
- Sprinkle over the salt and stir to coat, and set aside for 10 minutes
- Peel, halve, trim and finely slice the red onions
- Add the onions, vinegar, sugar and little salt and pepper to a mixing bowl and stir until the onion is completely coated, and leave to one side
- Cut the caps off the mushrooms and slice
- Pull the mushroom stems into thin rough strips
- Add the oil, oregano, thyme, rosemary, garlic granules and sugar to a mixing bowl and stir to combine
- Add the mushrooms to the bowl and stir until completely coated
Ingredients
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic granules
- 1 tsp sugar
- 400g king oyster mushrooms
- Salt & pepper to taste
- 1 red onion
- 4 tbsp red wine vinegar
- 1 tsp sugar
- ½ cucumber
- 1 ½ tbsp salt
- 2 dried oregano
Step 2
Finish the tzatziki
- Tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water into the sink
- Tip the cucumber into the bowl
- Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand
- Peel the garlic and finely grate it into the bowl
- Finely chop the dill and add to the bowl along with the mint
- Pour over the coconut yoghurt and mix everything together with a spoon
- Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil
- Set to one side
Ingredients
- 2 tsp dried mint
- Salt & pepper to taste
- 1 Juice of 1 lemon
- 1 small garlic clove
- 1 sprig of dill
- 200g thick coconut yoghurt
- 1 tbsp olive oil
- Salt & pepper to taste
Step 3
Prepare the fries, pitta croutons and veggies
- Tip the oven fries onto a baking tray, put the tray in the oven and cook for 18-20 minutes until nice and crispy
- Cut the pitta into 1cm thick fingers and add them to a bowl
- Add the olive oil, dried mint, pepper and salt to the bowl and toss to coat completely
- Tip the pitta fingers out on a baking tray, put the tray at the bottom of the oven and bake for 10 minutes
- Meanwhile, quarter the cherry tomatoes
- Cut the lettuce into quarters, cut out the cores and shred
Ingredients
- Salt & pepper to taste
- 6 white pitas
- 4 tbsp olive oil
- 1 tsp pepper
- 1 tsp dried mint
- 600g oven fries
- 1 small iceberg lettuce
- 100g cherry tomatoes
Step 4
Cook the mushroom meat
- Warm a frying pan over medium high heat, tip the contents of the mushroom bowl into the pan and fry, stirring continuously until the mushroom slices are cooked through
- Taste and season with salt and pepper
Step 5
Build the dish
- Tip the fries and the croutons out on to the platter and toss to combine
- Spoon the mushroom meat over the croutons and fries
- Sprinkle over the lettuce, tomatoes and pickled onions
- Spoon over the tzatziki, bring the tray to the table and let everyone dig in!