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Vegan Chicken Gyros

Mississippi Market is hosting a series of 3 classes that promote plant based eating, collectively called Eat More Plants. The first featured Tempeh Tantrum, we were featured in the second, and the last one features J. Selby's (learn more here).

Chef Collin created a fun and simple Vegan Chicken Gyros recipe to demo for the class, and you can make it yourself at home by following the recipe below.

Gyro Meat (recipe below)
Tzatziki (recipe below)
Roasted Veggies
Cherry Tomatoes
Red Onion
Smashed Chickpeas
Almond Feta
Gyro Meat:
1 lb HB Vegan Chicken Cutlets
1 Tablespoon + 1 teaspoon Chili Powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika 
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 Tablespoons grapeseed oil

Preheat oven to 350 degrees F. On a cutting board, thinly slice vegan chicken cutlets and use your hand to partially shred. Place shredded chicken into a large mixing bowl with spices and grapeseed oil. Spread chicken on a sheet pan and toast for 20 minutes, stirring once or twice in between.
2 Cups Plain Non-Dairy Yogurt (unsweetened and without vanilla)
1/2 Cucumber
4 Cloves Garlic, minced
1/4 Cup Fresh Mint, minced
1/4 Cup Fresh Italian Parsley, minced
1 Lemon Zested
1/2 Lemon Juiced
Salt and Pepper to taste

Mix yogurt, minced garlic, herbs, lemon in a medium mixing bowl. Set aside. Cut cucumber lengthwise and lightly scrape out one half of the cucumber’s seeds with a spoon. (Save other half for gyro toppings.) With a cheese grater, grate the seeded cucumber half into a clean kitchen towel or cheese cloth. Squeeze out excess moisture. Add to bowl and mix together. Season with salt and pepper to taste. 

Thank you to Katie at Mississippi Market for inviting us to participate in this series! Click here to check out all of the market's community events.

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