Vegan gyros from the grill

Total: 1 hr 30 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 528 kcal
, Fat: 22 g
, Carbohydrate: 44 g
, Protein: 32 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp balsamic vinegar
3 tbsp olive oil
2 organic lemons, grated zest and the juice
1 garlic clove, squeezed
1 tsp dried oregano
1 tsp thyme leaf
350 g Planted Chicken
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

1 red pepper, cut into strips
1 red onion, in slices
1 tbsp olive oil
¼ tsp salt
1 aubergine, cut into slices approx. 1 cm thick


175 g vegan crème fraîche
¼ bunch parsley, finely chopped
¼ bunch peppermint, finely chopped
½ tsp salt
a little pepper

Charcoal/gas/electric grill

4 pita breads
1 cucumber, very thinly sliced
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How it's done

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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.

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