
Gyros is the Greek version of shawarma. With spices such as cardamom, cumin, oregano and thyme, the gyros will give an original twist to this Dutch fastfood classic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
300 g
Potatoes
1 piece
Garlic
½ piece
Persian cucumber
piece
Cucumber
2.5 g
Fresh chives
(May be present: Selderij)
100 g
Chicken gyros
50 g
Radicchio & iceberg lettuce
1.5 piece
Tomato
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 tablespoon
Olive oil
2 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
½ teaspoon
White wine vinegar
½ tablespoon
Water for the sauce

Preheat the oven to 220 degrees. Wash or peel the potatoes and cut into strips of 1/2 - 1 cm thick. Pat the fries dry with kitchen paper and mix in a bowl with half the olive oil, salt and pepper. Spread the fries on a baking tray lined with baking paper and bake in the oven for 25 - 35 minutes. Bake longer for a crispier result. Turn halfway through.

In the meantime, press the garlic or chop finely. Halve the tomatoes . Cut the mini cucumber into slices and finely chop or chop the chives.

Make a dressing in a salad bowl from the buttermilk, chives and 1 1/2 tbsp mayonnaise per person. Season with salt and pepper. In a small bowl, mix the remaining mayonnaise with the garlic. Did you receive a large garlic clove or do you find raw garlic too sharp? Then use a little less to taste.

Heat the remaining olive oil in a frying pan over medium heat and fry the chicken gyros for 5 - 7 minutes.

In the meantime, mix the radicchio, iceberg lettuce, mini cucumber and tomatoes with the dressing in the salad bowl.

Divide the fries among the plates. Place the salad on top and divide the chicken gyros over the whole. Spoon the garlic mayonnaise on top. Would you rather keep the fries crispy? Then place the salad and chicken gyros next to the fries.