Vegan gyros from the grill
Ingredients
for 4 person
| 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 |
| 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 substitute |
| ¼ bunch | parsley, finely chopped |
| ¼ bunch | peppermint, finely chopped |
| ½ tsp | salt |
| a little | pepper |
| 4 | pita breads |
| 1 | cucumber, very thinly sliced |
How it's done
Marinade
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.
Sauce
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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