Extra-smoky pulled jackfruit gyros
07.02.2019

Extra-smoky pulled jackfruit gyros

Jackfruit Gyros
Jackfruit Gyros
Jackfruit Gyros
Jackfruit Gyros
Jackfruit Gyros
Jackfruit Gyros
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Recipe and photography by Silvia and Stuart Morris of Silvobeat

If you think that eating a plant-based diet means you can’t eat gyros anymore, think again with this extra-smoky pulled jackfruit gyros recipe.

Ingredients

Jackfruit

  • 1 x 565g can of jackfruit, in water or brine (not in syrup)

Marinade

  • 2 garlic cloves, minced or grated
  • 1 tbsp of tomato paste
  • 1 tbsp of olive oil
  • 2 tsp of maple syrup
  • 1 tsp of salt
  • 1 tsp of smoked paprika
  • 1 tsp of ground cumin
  • 1 tsp of dried oregano
  • ¼ tsp of liquid smoke (optional)
  • ¼ tsp of ground allspice
  • 2 sprigs of fresh rosemary (leaves only)

Lemon yoghurt drizzle

  • 2 tbsp of soy or coconut yoghurt, either natural, flavoured or unsweetened
  • 1 tsp of fresh lemon juice
  • 2 tsp of soy, rice, almond or other non-dairy milk
  • A pinch of salt
  • A pinch of cracked black pepper
  • A pinch of dried dill

To serve

  • Pita bread
  • Lettuce leaves
  • 1 tomato, sliced
  • 1 red onion, finely sliced
  • Fresh mint leaves

Method

  1. Preheat the oven to 190°C.
  2. Drain the jackfruit and remove the hard triangle cores. In a small bowl, whisk together all the marinade ingredients. Add the cored jackfruit and sauce to a baking dish, and stir to coat evenly. Press with a fork to break down the larger chunks of fruit. Try not to break it up too much as you’ll want to have some larger pieces for texture.
  3. Bake for 25 — 30 minutes, stirring halfway. In the meantime, prepare the salad ingredients and yoghurt drizzle for serving.
  4. For the yoghurt drizzle, add all of the ingredients to a small bowl and stir well to combine.
  5. Top the pita bread with lettuce, tomato, onion and the pulled jackfruit. Drizzle over the yoghurt mixture and top with fresh mint leaves.

Tips

  • Be sure to use canned jackfruit that comes in brine or water, rather than in syrup. The syrup makes the jackfruit too sweet, which won’t work well with this recipe.
  • Canned jackfruit in brine or water can be hard to find in Australia. Check your local Asian grocer or health food store to see if they stock it.
  • You can purchase liquid smoke from your local health food shop.

For more recipes and inspiration, check out the Silvobeat website and Instagram.