BBQ Recipe: Haloumi Gyro with Greek Salad and Homemade Oregano Chips

Summer seems a long distant memory. The warmer days in which we were having BBQs in the garden, enjoying the sunshine and the company of friends and family. How we miss our summer days!

Although it will be a good few months until summer is back, we can still enjoy a delicious BBQ while dreaming of warmer days. We were challenged by Thomas Cook Airlines to come up with a recipe, inspired by one of their locations. 

There was no doubt which location we were going to pick. Last summer, we had the pleasure of visiting the Greek islands as part of our cruise and, many months later, we are still talking about the delicious gyros that we had during our holiday. We tried to recreate the same recipe at home, so here it is.

Haloumi Gyro with Greek Salad and Homemade Oregano Chips (serves 2)

Ingredients:

For the Haloumi Gyro

  • 2 wraps
  • 4 tbsp tzatziki dip
  • 200g haloumi cheese
  • 4 peppers

For the Homemade oregano chips

  • 4 potatoes
  • 200ml olive oil
  • Oregano, to taste
  • Salt and pepper, to taste

For the Greek Salad:

  • ½ cucumber
  • ½ cup of Kalamata olives
  • 2 tomatoes
  • 100g feta cheese
  • ½ red onion
  • Lemon
  • 2 tbsp olive oil
  • Oregano, to taste
  • Salt and pepper, to taste

For Tzatziki dip:

  • 1 cup Greek yogurt
  • ½ cucumber
  • 1 tsp garlic cloves, sliced and crushed
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Method:

  1. Make the tzatziki dip by combining the juice from one lemon, minced garlic, olive oil and Greek yogurt in a bowl. Peel the cucumber, remove the seeds, grate and drain any excess water. Add the cucumber and mix well until all ingredients are combined. Season with salt and pepper to taste.
  2. Make the salad by slicing the tomatoes, red onion and cucumber. Place the tomatoes, red onion and cucumber in a bowl. Add chunks of feta cheese and the olives. Make a salad dressing by mixing the olive oil with the juice from one lemon, oregano, salt and pepper. Drizzle the dressing over the salad.
  3. Put on the BBQ, or heat up a griddle pan with a little olive oil. Slice the haloumi into thick rectangular shapes. Place the haloumi and peppers on the BBQ, turning after 5 minutes.
  4. Peel the potatoes and cut into chips. In a deep frying pan, heat the olive oil over high heat. Add the chips and stir occasionally. Fry until crisp and golden, around 10 minutes. Remove the chips from the pan and drain on kitchen paper. Sprinkle with oregano, salt and pepper to taste.
  5. To make the wrap, spread the tzatziki dip on the wrap, place peppers, top with haloumi and chips. Enjoy the wrap with a side of Greek salad, homemade chips and tzatziki as a dip.

What is your favourite BBQ recipe?

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