Grilled halloumi gyros stuffed with sweet potato fries, pickled red onions, fresh tomato slices, babaganoush, and drizzle with tzatziki all wrapped in pita bread.

These gyros are inspired by traditional greek street food where we’ve kept its authenticity with traditional fixings of tomato, red onion, tzatziki and potatoes and added our own twist.

To make these a bit healthier, we opted for going meatless and replaced it with grilled halloumi cheese as well as going with sweet potato fries instead of regular potatoes.

To assemble, everything gets stuffed into pita bread. We start with a layer of babaganoush, thin slices of tomatoes, followed by the sweet potato fries, halloumi cheese, next topped with pickled red onions and finally finished with tzatziki.

It can be a little tricky to fold the pita perfectly. We recommend assembling your gyros first and warming them after as to avoid tearing the pita bread.

To make things a little less messy and hold everything together the gyros can be tightly rolled into aluminum foil and warmed in the oven at 375 F degrees for about 5 minutes. Unfold as you would a shawarma and enjoy!

Lena’s kitchen blog has a great recipe for pickled red onions which we often make. Get the recipe here! For best results we recommend making the night before.

Print Recipe

grilled halloumi and sweet potato gyros

Grilled halloumi gyros stuffed with sweet potato fries, pickled red onions, fresh tomato slices, babaganoush, and drizzle with tzatziki all wrapped in pita bread.

Prep Time10 minutes mins

Cook Time30 minutes mins

Additional Time5 minutes mins

Total Time45 minutes mins

Course: Burgers & Sandwiches

Cuisine: Mediterranean

Servings: 4

Author: the communal feast

Ingredients

• 2-3 medium sized sweet potatoes cut into matchsticks
• 2 TBS olive oil
• 1 pkg halloumi cheese sliced
• 4 pitas
• Babaganoush store bought
• pickled red onions recipe tagged above
• 2 to matoes thinly sliced
• salt and pepper to taste
• Homemade Tzatziki
• 1 cup plain greek yogurt
• ½ cup cucumber grated
• 1 clove garlic minced
• 1 TBS lemon juice
• 1 TBS fresh dill chopped
• Salt and pepper to taste

Instructions

• 1. Preheat the oven to 425 degrees F, line a baking sheet with aluminum foil, add sweet potato fries and gently toss with olive oil. Bake for 30 minutes flipping halfway until crisp.
• 2. To make the Tzatziki: place grated cucumber in a strainer lined with paper towel. Squeeze and press with your hands to get rid of as much water as you can. Transfer to a bowl and add the remaining ingredients tossing to combine. Season with salt and pepper and set a side.
• 3. Once the sweet potatoes are nice and crispy its time to make the grilled halloumi. At this point turn the oven off and set aside. We like to keep the fries in the oven to stay warm.
• 4. Heat a medium sized skillet over medium heat. Lightly drizzle a bit of olive oil, Once hot, place slices of halloumi in the pan leaving a bit of space in between each piece- try not to overcrowd the pan. Cook for 2-3 minutes per side until golden and set aside.
• 5. To assemble: layer the pita in the middle with babaganoush, tomato, fries, halloumi, top with onions and tzatziki.
• 6. If warming, turn the oven on to 375 degrees F. Tightly roll each gyro in aluminum foil and place on a baking sheet. Warm in the oven for about 5 minutes.
• 7. Serve immediately

We hope you enjoyed this recipe. Don’t forget to tag us @thecommunalfeast we would love to hear from you