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