Mediterranean Fish Gyro With Creamy Chakalaka-Spiced Beetroot Sauce

Seafood recipes

Mediterranean Fish Gyro With Creamy Chakalaka-Spiced Beetroot Sauce

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These Greek-inspired seafood pita sandwiches are simple and easy to make but packed with so much flavour! A filling of crispy crumbed fried seafood, Mediterranean salad ingredients and a chakalaka-spiced beetroot sauce is folded up in a tender baked pita. The chakalaka adds a unique South African twist to this typical Greek street food item.

Serves 4

 

Difficulty: Easy

Preparation time: 20 minutes

Cooking time: 40 minutes

 

SAUCE INGREDIENTS:

180ml (¾ cup / 230g) plain yoghurt

80ml (⅓ cup / 80g) beetroot, grated

30ml (2 tbsp / 30g) cucumber, diced

45ml (3 tbsp) coriander, chopped

5ml (1 tsp) lemon juice

5ml (1 tsp) curry powder

1.25ml (¼ tsp) ground ginger

1.25ml (¼ tsp) smoked paprika

1.25ml (¼ tsp) garlic powder

salt and pepper

 

GYRO INGREDIENTS:

30ml (2 tbsp) olive oil

2 (200g) sweetcorn cobs

4 pita breads

sunflower oil for deep-frying

300g Pescanova Tapas croquettes, frozen

60ml (¼ cup / 50g) cocktail tomatoes, sliced

125ml (½ cup / 100g) cucumber, peeled into ribbons

125ml (½ cup / 90g) cos lettuce, chopped

60ml (¼ cup / 40g) spring onions, thinly sliced

60ml (¼ cup / 45g) coriander, chopped

 

COOKING INSTRUCTIONS:

  1. Pre-heat the oven to 200°C.
  2. For the sauce, combine all of the ingredients and blend until smooth, 2 minutes. Season to taste.
  3. For the gyro, heat a griddle pan over high heat until smoking hot.  Drizzle the olive oil over the sweetcorn cobs and griddle until charred, 2 minutes per side. Place on a baking tray and roast in the oven until tender, 15 – 20 minutes.  Remove the corn kernels from the cob.
  4. Place the pita breads on an oven tray and bake until golden but still pliable, 2-3 minutes.
  5. Heat the oil for deep-frying to 180°C and fry the croquettes until golden and crisp, 5 minutes. Drain on kitchen paper.
  6. Spoon some sauce over each toasted pita and top one half with the croquettes, corn, tomatoes, cucumber, cos lettuce, spring onions and coriander. Fold the pita over to encase the filling and repeat with the rest.

TIP: For packed lunches and eating on the go, the pitas can be toasted in a toaster until warm, 1 minute, and filled on the inside of the pocket instead.

Wine pairing: Semillon, Constantia region

 

Recipe and image by: Liebe de Klerk

Wine pairing by: Siphokazi Mayaphi

 

20 min
Principiante
  1. Pre-heat the oven to 200°C.
  2. For the sauce, combine all of the ingredients and blend until smooth, 2 minutes. Season to taste.
  3. For the gyro, heat a griddle pan over high heat until smoking hot.  Drizzle the olive oil over the sweetcorn cobs and griddle until charred, 2 minutes per side. Place on a baking tray and roast in the oven until tender, 15 – 20 minutes.  Remove the corn kernels from the cob.
  4. Place the pita breads on an oven tray and bake until golden but still pliable, 2-3 minutes.
  5. Heat the oil for deep-frying to 180°C and fry the croquettes until golden and crisp, 5 minutes. Drain on kitchen paper.
  6. Spoon some sauce over each toasted pita and top one half with the croquettes, corn, tomatoes, cucumber, cos lettuce, spring onions and coriander. Fold the pita over to encase the filling and repeat with the rest.
4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people

Ingredients:

SAUCE

180ml (¾ cup / 230g) plain yoghurt

80ml (⅓ cup / 80g) beetroot, grated

30ml (2 tbsp / 30g) cucumber, diced

45ml (3 tbsp) coriander, chopped

5ml (1 tsp) lemon juice

5ml (1 tsp) curry powder

1.25ml (¼ tsp) ground ginger

1.25ml (¼ tsp) smoked paprika

1.25ml (¼ tsp) garlic powder

salt and pepper

 

GYRO

30ml (2 tbsp) olive oil

2 (200g) sweetcorn cobs

4 pita breads

sunflower oil for deep-frying

300g Pescanova Tapas croquettes, frozen

60ml (¼ cup / 50g) cocktail tomatoes, sliced

125ml (½ cup / 100g) cucumber, peeled into ribbons

125ml (½ cup / 90g) cos lettuce, chopped

60ml (¼ cup / 40g) spring onions, thinly sliced

60ml (¼ cup / 45g) coriander, chopped