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    Jackfruit gyros

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    Jackfruit gyros

    with Elly Pear

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    4 tbsp olive oil
    1 medium onion, very finely sliced
    ½ tsp sea salt flakes
    410g can jackfruit pieces in water, drained
    4 tbsp Belazu Shawarma Paste
    2 tsp lemon juice

    To serve (optional)
    4 flatbreads, warmed
    Houmous
    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

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

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

    3. 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.

    4. 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 toppings.

    Your recipe note

    Edit your recipe note

    Elly’s tip Although it would give the finished dish a very different flavour, you could use all sorts of different spice pastes here. Something like a madras curry paste would work just as well.

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