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Gyros are a Greek dish that typically aren’t vegetarian-friendly. I’m taking all the flavors you would come to expect from a gyro and packing it into the versatile ingredient that is jackfruit. Jackfruit makes the perfect substitute for a traditional gyro here and also packs a good dose of vitamin C. These Jackfruit Gyros are from my cookbook The Vegetarian Family Cookbook.
I'm a huge jackfruit fan! The texture, the nutrition, the neutral palette it provides...jackfruit is unique and versatile. I'm also a fan of Greek food—who isn't really? I've always loved the spices used in traditional gyros, but being a vegetarian, found the only way to taste and enjoy it to be to take matters into my own hands! The result? These wholesome and nourishing Jackfruit Gyros bursting with flavor and freshness alike.
Jackfruit is the fruit of a tree known as the jack tree indigenous to tropical regions of Asia. The not-so-ripe young jackfruit is most commonly used in vegan and vegetarian dishes such as this chili recipe due to its meat-like texture and rather neutral flavor.
- Easy to make.
- Rich, flavorful, fresh.
- Wholesome, filling and nourishing
- Vegan, dairy-free, vegetarian, nut-free, soy-free and gluten-free.
How-to Make Jackfruit Gyros
FAQs — Recipe Variations, Substitutions, Storage, Tips + Tricks
Are these Jackfruit Gyros spicy?
Nope! They are rich in flavor but not spicy.
Can this be prepared ahead of time?
Yes. You can prepare the jackfruit and keep it stored in the refrigerator in airtight containers for up to 1 week. Simply reheat in a 350F oven until warmed throughout. Then serve with pita/flatbread and suggested toppings.
Other Ways to Serve Jackfruit Gyros
You can use the delicious jackfruit filling to top off salads, soups or sandwich-style as a vegan option for this delicious pambazos recipe.
More Jackfruit Recipes You Will Love
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup vegetable broth or water
- 1 tablespoon freshly squeezed lemon juice
- 10 ounces young jackfruit canned or packaged
- 4 pitas or flatbread gluten-free if necessary
- Romaine lettuce for topping
- Sliced tomato for topping
- Sliced red onion for topping
- Tzatziki for topping, regular or dairy-free/vegan
- Preheat the oven to 400°F.
- In a large skillet over medium heat, combine the olive oil and garlic. Sauté for 3 minutes.
- Add the tomato paste, oregano, garlic powder, thyme, cinnamon, smoked paprika, chili powder, nutmeg, and salt. Stir and cook for 2 minutes longer.
- Add the vegetable broth, lemon juice, and jack-fruit. Stir and then let simmer for 10 minutes.
- When the jackfruit is done simmering, transfer to a baking sheet. Using the back of a fork, break the jackfruit up a bit into shreds. Bake for 15 minutes.
- Divide the jackfruit among the pitas or flatbread. Top with lettuce, tomato, red onion, and a dollop of tzatziki before serving.