There’s something about the humble Gyro that seems to stir up passion in people. Maybe it’s the tender beef, or perhaps the joy of having chips and a soft, pillowy wrap to enjoy everything in? Perhaps it’s just the noble nature of the Greeks. Whatever the reason, we’re mighty glad it’s on the menu.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
rustic herb spice blend
dill & parsley mayonnaise(ContainsEggs)
mini flour tortillas(ContainsGluten)
baby spinach leaves
rice wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle over 1/2 the rustic herb spice blend, season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.
Finely chop the garlic. Thinly slice the cucumber into batons. Roughly chop the tomato. In a small bowl, combine the dill & parsley mayonnaise, Greek-style yoghurt (see ingredients) and water. Set aside.
When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic, tomato paste (see ingredients) and remaining rustic herb spice blend and cook until fragrant, 1 minute. Season to taste.
While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table to serve. Build your gyros by filling a tortilla with some baby spinach leaves, beef, spiced fries, cucumber, tomato and pickled onion. Drizzle with the dill-parsley dressing.