Gyros with Chimichurri Yoghurt Sauce

• porcje: 2 servings
• całkowity czas: 30 minutes

Składniki

1 Red Onion

120ml Apple Cider Vinegar

1 ½ Tbsp Sugar

¼ Tsp Red Pepper Flakes

20g Sunflower Seeds

½ - ¼ Tsp Chilli Flakes (Optional)

½ Tsp Smoked Paprika

2 Limes

200g Vegan Greek Yoghurt

40g Coriander

2 Red Chillies

Salt

Pepper

220g Eatplanted.kebab

2 Greek-Style Wraps

1 Small Cucumber

Handful of Coriander (For Garnish)

Wskazówki

Start by pickling your onions, they will be ready by the time the rest of your ingredients are. Finely slice the onion. Add 120ml of water, 120ml apple cider vinegar, 1 ½ tsp sugar, 1 ½ tsp sea salt, and ¼ tsp red pepper flakes to a small saucepan.

Soak the sunflower seeds in the lime juice and set aside for 5 mins to absorb. Add 1 chili, salt and paprika and mix. Add a little oil to a pan and fry on medium for a few minutes until crispy but take care not to burn.

In a blender, add in your yoghurt, coriander, 1 red chilli and the juice of half a lime. Blend until smooth and season with plenty of salt and pepper.

To cook the kebab protein, simply add a little oil to a frying pan and sauté until the sides start to crisp up.

Slice the cucumber and remaining chilli and chop up some coriander for garnishing.

To assemble, warm through your wraps then layer on the yoghurt, the kebab protein and the cucumber. Sprinkle over some sunflower seeds and finish with the pickled onion, sliced chilli, and coriander.

Wartości Odżywcze

• Wielkość Porcji: 2