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Vegan gyros from the grill
40 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 528
  • Fat about 22g
  • Carbohydrates about 44g
  • Protein about 32g
This is needed
This is needed for 4 people
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 organic lemon, grated zest and the juice
  • 1 garlic clove, squeezed
  • 1 tsp dried oregano
  • 1 tsp thyme leaf
  • 0.25 tsp salt
  • 350 g Planted Chicken
  • a little pepper
Charcoal/gas/electric grill
  • 1 red peppers, cut into strips
  • 1 red onion, in slices
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 1 aubergine, cut into slices approx. 1 cm thick
  • 0.25 bunch parsley, finely chopped
  • 175 g vegan crème fraîche
  • 0.25 bunch peppermint, finely chopped
  • 0.5 tsp salt
  • a little pepper
Charcoal/gas/electric grill
  • 4 pita breads
  • 1 cucumber, very thinly sliced
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And that's how it's done
And that's how it's done
Combine the garlic with all the other ingredients up to and including the thyme. Mix the planted chicken with the marinade, season, cover and chill for approx. 30 mins.
Charcoal/gas/electric grill
Place the pepper, onion and oil in a grill tray, mix, season with salt. With the lid down, grill the vegetables over/on a medium heat (approx. 200°C) for approx. 10 mins., mixing approx. 4 times. Add the planted chicken and grill for a further 10 mins. Place the aubergines alongside on the grill, cook for approx. 10 mins.
Mix the crème fraîche, parsley and mint, season.
Charcoal/gas/electric grill
Grill the pita breads over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side. Spread the sauce over the pitas, fill with the planted chicken, grilled vegetables and cucumber. Fold in the pitas.