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 in a soft, pillowy tortilla 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 refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Cut the red onion into 1cm wedges. Place the potato and onion on an oven tray lined with baking paper. Sprinkle with 1/2 the dried oregano and drizzle with olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 15-20 minutes.
While the fries are baking, cut the cucumber into thin batons. Finely chop the tomato. Roughly chop the baby spinach leaves. Finely chop the garlic. In a large bowl, combine the red wine vinegar and a drizzle of olive oil, then season with salt and pepper. In a small bowl, combine the garlic aioli and the water.
In a medium bowl, combine the tomato paste (see ingredients), garlic, remaining dried oregano, the salt and a drizzle of olive oil, then season with pepper. Add the beef strips and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Add the tomato and spinach to the red wine vinegar dressing, and toss to combine.
Take everything to the table. Build your gyros by filling each tortilla with salad, cucumber, beef and any resting juices, oregano fries, onion and a drizzle of the garlic aioli. Serve any remaining oregano fries on the side.