Pulled Jackfruit Gyros

If you think that eating a plant-based diet means that you can’t eat gyros any more – think again! Just because I’m vegan, that’s not to say I don’t like them. I just like mine ethically made, and these delicious pulled jackfruit gyros with smokey BBQ sauce certainly deliver.

It’s mind-blowing how much the texture and flavour of pulled jackfruit tastes like real meat. I season it with my special homemade BBQ sauce, infused with garlic, rosemary, and balsamic. To create that perfect meat-like texture, roast the marinated jackfruit until it becomes a little dry and chewy.

Once you taste these mouth-watering gyros and see how easy they are to put together, you’re going to want to put pulled jackfruit on everything! I’m thinking nachos, sandwiches, pizza, tacos… you can see where I’m going with this!

I wish more people would realise they can still have all of this incredible food without sacrificing animals or compromising on flavour. It’s so easy!

A 585 gram can of Aroy-D Young Green Jackfruit in Brine
A can of jackfruit in brine
Step 2: Jackfruit removed from the can, with the triangular cores separated to one side
Step 2: Jackfruit (left) with cores removed (right)
Step 2: Mix together the marinade ingredients in a bowl
Step 2: Mix together the marinade ingredients
Step 2: The combined marinade ingredients has a thick paste appearance
Step 2: The combined marinade ingredients
Step 2: Combine the jackfruit with the marinade in a baking dish to ensure it's evenly coated
Step 2: Add the jackfruit to the marinade
Step 3: Baked jackfruit on a blue stone plate
Step 3: Bake the jackfruit
A hand holding a pulled jackfruit gyro with lemon, dairy-free yoghurt and salad
Pulled Jackfruit Gyros with Lemon, Dairy-Free Yoghurt and Salad
Three pulled jackfruit gyros with lemon, dairy-free yoghurt and salad, served with lemon wedges on a wooden chopping board
Pulled Jackfruit Gyros with Lemon, Dairy-Free Yoghurt and Salad
Three pulled jackfruit gyros with lemon, dairy-free yoghurt and salad, served with lemon wedges on a wooden chopping board
Pulled Jackfruit Gyros with Lemon, Dairy-Free Yoghurt and Salad
Three pulled jackfruit gyros with lemon, dairy-free yoghurt and salad, served with lemon wedges on a wooden chopping board

Pulled Jackfruit Gyros

Course: Dinner, Large Meal, Lunch, Main Course, Small Meal
Cuisine: Greek
Keyword: Comfort Food, Gluten-Free Option, Greek, Meat Substitute, Nut-Free, Pescatarian, Refined Sugar-Free, Sandwich, Savoury, Soy-Free, Vegan, Vegetarian, Warm Food, Yeast-Free
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4 gyros
Calories: 223 kcal
Author: Silvia Morris

These delicious pulled jackfruit gyros with smokey BBQ sauce, infused with garlic, rosemary, and balsamic are full of mouth-watering flavours.

Print

Ingredients

Jackfruit

  • 1 can jackfruit 565 g can, young and green, in water or brine (not in syrup)

Marinade

  • 2 garlic cloves minced or grated
  • 1 Tbsp tomato paste
  • 1 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground allspice
  • 1 sprig fresh rosemary use the leaves only

Lemon yoghurt drizzle

  • 2 Tbsp soy yoghurt or coconut yoghurt, either natural flavoured or unsweetened
  • 1 tsp lemon juice
  • 2 tsp soy milk or another non-dairy milk such as rice or almond
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 1 pinch dried dill

To serve

  • pita bread gluten-free if required
  • lettuce leaves
  • tomato sliced
  • red onion finely sliced
  • fresh mint leaves

Instructions

  1. Preheat the oven to 190°C (374°F).

  2. Drain the jackfruit and remove the hard triangle cores. In a small bowl, whisk together all marinade ingredients. Add the cored jackfruit and sauce to a baking dish, and stir to coat evenly. Press with a fork to break down the larger chunks of fruit, being careful not to break it up too much as you will want to have some larger pieces for texture.

  3. Bake for 25-30 minutes, stirring halfway. In the meantime, prepare the salad ingredients for serving, and the yoghurt drizzle.

  4. For the yoghurt drizzle, add all of the ingredients to a small bowl and stir well to combine.

  5. Top the pita bread with lettuce, tomato, onion, and the pulled jackfruit. Drizzle over the yoghurt mixture and top with fresh mint leaves.

Recipe Notes

  • Be sure to use canned jackfruit that comes in brine or water, rather than in syrup. The syrup makes the jackfruit too sweet, which won't work well with this recipe.
  • Canned jackfruit in brine or water can be hard to find in Australia; check your local Asian grocer or health food store to see if they stock it.
Nutrition Facts
Pulled Jackfruit Gyros
Amount Per Serving
Calories 223 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 886mg 37%
Potassium 330mg 9%
Total Carbohydrates 40g 13%
Dietary Fiber 5g 20%
Sugars 5g
Protein 7g 14%
Vitamin A 52.2%
Vitamin C 18.1%
Calcium 5.7%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.


Please read the Silvobeat nutritional facts disclaimer.

Making This Recipe?

I love that! Please share a photo of your creation with me @silvobeat on Instagram by tagging it #silvobeatrecipes.