Jackfruit Gyros Bowl

0 from 0 votes
Recipe by Naomi Sherman
Servings

2

serves
Net Carbs

15.1

grams
Protein

2.1

grams
Fat

24

grams

I know. I’m late to the Jackfruit game.

You all know that I’m a true meat eater but I’ve been drifting towards a more balanced approach lately and trying to incorporate a number of meat-free meals into our week.

Let’s be clear, with a pair of tradesman carnivores in the house, I need to make sure that what goes in front of them is both creative AND delicious.

When I started looking for recipes using jackfruit all I could find was what seemed like a million “pulled pork” recipes. Now, I don’t have a problem with that but I wanted to start playing with some fresh, fast summer dishes.

I thought of one of my favourite summer treats from way back, a chicken gyros eaten while walking around the waterfront on a hot night.

I took all of the bright and zesty flavours of a greek marinade and infused the shredded jackfruit with them and then added it to a bowl of all of the other fresh flavours that I remember.

The pita wrap isn’t necessary, in my opinion, but if you want to serve this with pita then you go for it.

Enjoy!

Ingredients

  • 1 can of jackfruit, drained and shredded

  • 2 tablespoons of olive oil

  • 2 tablespoons of lemon juice

  • 1 tablespoons of red wine vinegar

  • 2 tablespoons of fresh oregano, finely chopped (or 2 teaspoons of dried)

  • 2 teaspoons of minced garlic

  • 1 teaspoons of salt

  • 0.5 teaspoon of finely ground pepper

  • 1 teaspoons of fresh thyme, finely chopped

  • 2 cups of baby spinach leaves

  • 1 small cucumber, cut into ribbons

  • 6 cherry tomatoes, halved

  • 1/4 of a red onion, thinly sliced

  • 1/2 cup of tzatziki

  • Lemon wedges, to serve

Directions

  • Combine all of the marinade ingredients in a mixing bowl.
  • Add the shredded jackfruit and toss to fully coat.
  • Seal or cover and place in the fridge for 1 hour, turning every now and then if possible.
  • When ready to cook, heat your bbq or grill pan to high and spray lightly with oil.
  • Drain the marinade from the jackfruit and toss it into your hot pan.
  • Sear the jackfruit until browned and heated through.
  • Layer the spinach, cucumber, tomatoes and red onion slices in a big serving bowl and add the jackfruit.
  • Finish off with a dollop of tzatzki and a squeeze of lemon juice.

Nutrition Facts

2 servings per container


  • Amount Per ServingCalories337
  • % Daily Value *
  • Total Fat 24g 37%
    • Total Carbohydrate 15.1g 6%
      • Protein 2.1g 5%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.