METHODTear the mushrooms into a mixing bowl, then add garlic powder, smoked paprika, oregano, lemon juice, harissa, salt, pepper & olive oil. Mix well to coat.
Chop an Albert Bartlett Potato in half, then place at the bottom of a skewer. Stack the mushrooms on top to form a kebab, then top with 1/2 an onion.
Roast in the oven at 200 Celsius for 30 minutes, or until charred on the outside.
For the fries, chop the potatoes into chip shapes, rinse in cold water, dry, then season with salt, pepper, oregano, paprika, garlic powder + a splash of oil.
Air fry for 15-20 minutes at 200, or until crispy on the outside, but soft on the inside.
For the tzatziki, combine grated cucumber, vegan yoghurt, minced garlic, lemon juice, salt, pepper & olive oil.
To serve, toast the flatbreads, then build the gyros with tzatziki, tomato slices, mushrooms, fries, tahini sauce, onion & fresh herbs.
Enjoy!
Serves: 4
Preparation: 20 mins
Cooking: 30 mins
Mushroom Gyros:
350g oyster mushrooms
2 tbsp garlic powder
1 tbsp smoked paprika
2 tbsp dried oregano
1 tbsp harissa
1/2 a lemon
2 tbsp olive oil
1x Albert Bartlett potato
2x long kebab sticks
1x red onion
Salt
Pepper
Air Fryer Fries:
4x Albert Bartlett Potatoes
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp dried oregano
2 tbsp olive oil
Salt
Pepper
Tzatziki:
1x cucumber
250g vegan yoghurt
2x garlic cloves
60g fresh mint
1/2 a lemon
1tbsp extra virgin olive oil
Salt
Pepper
To Serve:
4x flatbreads
2x beef tomatoes
1/s white onion
4 tbsp tahini sauce