Mushroom & Halloumi Gyros With Homemade Chips And Tzatziki
Really worth taking the time to make your own chips and tzatziki. Doesn’t take long and make the dish even better. This tasted amazing but probably the messiest thing I’ve eaten, needed a shower after eating it!
- 100g halloumi cubed
1 tsp Hilltop Hot Honey
- ½ tsp garlic powder
- ½ tsp chilli flakes
- 1/2 tsp oregano
- Grated zest and juice ½ lemon
- 1 flatbread
- 2 tbsp tzatziki
- ¼ red onion, thinly sliced
- 4-5 sun dried tomatoes
- ¼ cucumber, cut into half moons
- For the chips
- 1 tbsp olive oil
- 1 large potato cut into chips
- Mixed herbs & seasoning
- Heat the oven to 180ºC fan.
- Rinse the chipped potatoes in cold water, then pat dry with a clean tea towel. Par Boil for 10 mins.
- Drizzle with herbs, seasoning and oil then add to a baking tray and ake for 30-40 minutes until crisp and golden, turning occasionally.
- When the chips are nearly cooked, toss the halloumi and mushrooms with the honey, garlic powder, chilli flakes, oregano, lemon zest and juice in a bowl. Add them to skewers. Heat a griddle pan over a medium-high heat and cook for 2-3 minutes on each side until charred evenly.
- To assemble, warm the flatbread on the griddle. Spread the bread with a good helping of tzatziki, then add some herby chips, the halloumi and mushroom kebab, red onion, tomatoes, rocket and sliced cucumber. Then wrap the flatbread around the filling and enjoy with the rest of the chips.