I've made a Greek style gyro with Mexican flavours and it really works. Chimichurri flavoured yogurt and spicy lime sunflower seeds wrapped up with vegan kebab.
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Serves
2
Red Onion
Apple Cider Vinegar
Sugar
Red Pepper Flakes
Sunflower Seeds
Chilli Flakes
Paprika
Lime
Vegan Yoghurt
Coriander
Red Chilli
Salt
Black Pepper
Eatplanted.kebab
Wrap
Cucumber
Coriander
Serves
2
Red Onion
Apple Cider Vinegar
Sugar
Red Pepper Flakes
Sunflower Seeds
Chilli Flakes
Paprika
Lime
Vegan Yoghurt
Coriander
Red Chilli
Salt
Black Pepper
Eatplanted.kebab
Wrap
Cucumber
Coriander
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Step 1.
Start by pickling your onions, they will be ready by the time the rest of your ingredients are. Finely slice the onion. Add 120ml of water, 120ml apple cider vinegar, 1 ½ tsp sugar, 1 ½ tsp sea salt, and ¼ tsp red pepper flakes to a small saucepan.
Step 2.
Soak the sunflower seeds in the lime juice and set aside for 5 mins to absorb. Add 1 chili, salt and paprika and mix. Add a little oil to a pan and fry on medium for a few minutes until crispy but take care not to burn.
Step 3.
In a blender, add in your yoghurt, coriander, 1 red chilli and the juice of half a lime. Blend until smooth and season with plenty of salt and pepper.
Step 4.
To cook the kebab protein, simply add a little oil to a frying pan and sauté until the sides start to crisp up.
Step 5.
Slice the cucumber and remaining chilli and chop up some coriander for garnishing.
Step 6.
To assemble, warm through your wraps then layer on the yoghurt, the kebab protein and the cucumber. Sprinkle over some sunflower seeds and finish with the pickled onion, sliced chilli, and coriander.
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Notes (1)
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Lee F.
4 months ago
This recipe isn’t complete
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