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Greek Prawn Gyros with Tzatziki Sauce

Ingredients

1 tbsp olive oil
1 tbsp fresh lemon juice
¼ tsp garlic powder
2 tsp dried oregano
1 tsp dried thyme
½ tsp ground paprika
Salt and pepper, to taste
500g raw Tropic Co Aussie Tiger Prawns, peeled & deveined
2 pita flat-breads
2 baby cos lettuce leaves
1 tomato, sliced
¼ red onion, thinly sliced

Tzatziki
2 Lebanese cucumbers
½ cup (140g) plain Greek yoghurt
2 tbsp fresh dill, finely chopped
1 garlic clove, minced
1 tsp olive oil
½ tsp red wine vinegar
Salt and pepper, to taste

Method

Step 1

In a large mixing bowl, whisk together olive oil, lemon juice, garlic powder, oregano, thyme and ground paprika, seasoning generously with salt and pepper. Add raw prawns and toss to coat. Cover and refrigerate for up to 30 minutes, tossing halfway.

Step 2

Meanwhile, make the tzatziki. Cut the cucumbers in half length ways and scoop out the seeds. Discard seeds, then grate the remaining cucumber. Scoop up the grated cucumber in your hands and squeeze out the excess juice. Transfer to a mixing bowl.

Step 3

Add the remaining tzatziki ingredients and stir until well combined. Cover and refrigerate until needed.

Step 4

Heat your grill or frying pan to medium-high heat. Add prawns in a single layer and cook until prawns are pink and opaque, about 2-3 minutes each side.

Step 5

To serve, warm the pita breads on a hot grill/pan for about 30 seconds on each side. Top with prawns, baby cos lettuce, tomato, red onion and tzatziki.