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Gyros Loaded Fries

Gyros Loaded Fries
Gyros Loaded Fries

These epic Gyros Loaded Fries taste just like traditional Gyros thanks to the fantastic seasoning and cool tzatziki. For a chilled-out weekend with friends, whip up this delicious recipe that everyone to tuck into... We absolutely destroyed these Gyros Loaded Fries!

Ingredients
Method

Before you start

Preheat oven to 220*C | 2 baking trays | Mixing bowls

Serves 4

Ingredients

For the kebab mushroom meat

  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic granules
  • 1 tsp sugar
  • 400g king oyster mushrooms
  • Salt and pepper to taste

For the pitta croutons

  • 6 store-bought white pittas
  • 4 tbsp olive oil
  • 2 tsp dried mint
  • 1 tsp pepper
  • Salt and pepper to taste

For the pickled red onions

  • 1 red onion
  • 4 tbsp red wine vinegar
  • 1 tsp sugar
  • Salt and pepper to taste

For the tatziki

  • ½ cucumber
  • 1 ½ tbsp salt
  • 1 lemon
  • 1 small garlic clove
  • 1 tsp dried mint
  • 1 sprig dill
  • 200g thick coconut yoghurt
  • 1 tbsp olive oil
  • Salt and pepper to taste

To serve

  • 600g oven fries
  • 1 small iceberg lettuce
  • 100g cherry tomatoes

Method

  1. 1.

    Prepare the cucumber for the tzatziki | Peel the cucumber and grate it into a bowl | Sprinkle over the salt and stir to coat | Set aside for 10 minutes

  2. 2.

    Prepare the pickled red onions | Peel, halve, trim and finely slice the red onions | Add the onions, vinegar, sugar and little salt and pepper to a mixing bowl and stir until the onion is completely coated | Leave to one side

  3. 3.

    Prepare the kebab mushroom meat | Cut the caps off the mushrooms and slice | Pull the mushroom stems into thin rough strips | Add the oil, oregano, thyme, rosemary, garlic granules and sugar to a mixing bowl and stir to combine | Add the mushrooms to the bowl and stir until completely coated

  4. 4.

    Finish the tzatziki | Tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water into the sink | Tip the cucumber into the bowl | Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand | Peel the garlic and finely grate it into the bowl | Finely chop the dill and add to the bowl along with the mint | Pour over the coconut yoghurt and mix everything together with a spoon | Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil | Set to one side

  5. 5.

    Prepare the oven fries | Tip the oven fries onto a baking tray, put the tray in the oven and cook for 18-20 minutes until nice and crispy

  6. 6.

    Prepare the pitta croutons | Cut the pitta into 1cm thick fingers and add them to a bowl | Add the olive oil, dried mint, pepper and salt to the bowl and toss to coat completely | Tip the pitta fingers out on a baking tray, put the tray at the bottom of the oven and bake for 10 minutes

  7. 7.

    Cook the mushroom meat | Warm a frying pan over medium high heat, tip the contents of the mushroom bowl into the pan and fry, stirring continuously until the mushroom slices are cooked through | Taste and season with salt and pepper

  8. 8.

    Prepare the veggies | Quarter the cherry tomatoes | Cut the lettuce into quarters, cut out the cores and shred

  9. 9.

    Build the dish | Tip the fries and the croutons out on to the platter and toss to combine | Spoon the mushroom meat over the croutons and fries | Sprinkle over the lettuce, tomatoes and pickled onions | Spoon over the tzatziki, bring the tray to the table and let everyone dig in!