Today Friends were doing a vegetarian twist on the Greek classic. This week where cooking up a vegetarian gyro in the Babe Street Kitchen.
When I was a wee teen I lived in Zante for a month and it was bloody brilliant, the initial plan was to work but I spent the whole time living it up at the beach, drinking, partying and most importantly eating!
After a night on the slosh, the go-to staple was a gyro, kind of like a kebab but better. My favourite thing about a gyro is the crispy chips they add to it, almost like a kebab meets a chip butty! Its bloody delicious friends! They also go hand in hand with a beer delightfully and are a lot fresher than a burger, mix up your burger night for a gyros night, you won’t be disappointed.
Making a gyro is pretty bloody simple, this vegetarian gyro recipe uses marinated grilled eggplant, if you don’t like eggplant (aubergine for you brits) you could switch it out for zucchini (courgette) which would also work well.
Build it up with the eggplant hummus, salad, chips and Tzatziki wrap that shit up and your good to go.
I love to douse mine in tzatziki because tzatziki is the tits. It’s super simple to make you can whiz it up in a minute. For super-simple tzatziki, all you need is Greek yogurt, lemon juice, olive oil, cucumber, mint, garlic salt, onion salt, and pepper. Whizz it together and boom you’ve got banging tzatziki to drench your gyros in.
To make this vegan you can substitute the Greek yogurt for a vegan alternative it’s that easy!
Give it a whirl, mix it up, drink, eat and be merry and most of all keep on cooking good looking.