How to Make Greek Chicken Gyro (Vegetarian Malaysian-Inspired, Traditional & Healthy Version)
The Greek Chicken Gyro, infused with Malaysian vegetarian flair, reimagines a globally loved street food through our diverse local palate. In Malaysia, vegetarian adaptations are common, reflecting our multicultural cuisine influenced by Malay, Chinese, and Indian communities. This vegetarian gyro replaces chicken with protein-rich tempeh—widely enjoyed in Malaysian households—marinated in a blend of local spices like kunyit (turmeric), halia (ginger), and serai (lemongrass) for an aromatic twist. Wrapped in soft wholemeal flatbread and paired with a creamy yogurt-pandan sauce, this gyro offers a burst of savoury, tangy, and herbal notes. It's perfect for lunch, light dinners, or even as a midday snack during busy workdays. With fresh ingredients, minimal oil, and a rainbow of local vegetables, this recipe is both delicious and mindful of your health goals. It's a vibrant representation of Malaysian multiculturalism and a testament to our love for innovative, health-conscious meals. Enjoy this wholesome gyro, packed with flavour and local character.
Ingredients
- 200g Tempeh (as chicken substitute)
- 2 pieces Wholemeal flatbread (roti wholemeal)
- 1 stalk Serai (lemongrass), finely chopped
- 1/2 tsp Kunyit (turmeric) powder
- 1 tsp Halia (ginger), grated
- 2 cloves Bawang putih (garlic), minced
- 1/2 cup Low-fat Greek yogurt (or plain yogurt)
- 1 leaf Pandan leaf, finely sliced
- 1/2 cup Timun (cucumber), sliced
- 1/2 cup Tomato, sliced
- 1/4 cup Red onion, thinly sliced
- 1 tbsp Olive oil
- to taste Salt and black pepper
- 1 tbsp Lime juice (jus limau nipis)
Step-by-step instructions
Step 1 · Slice the tempeh into thin strips
Slice the tempeh into thin strips. In a bowl, combine kunyit, halia, serai, bawang putih, olive oil, salt, pepper, and lime juice. Mix well, then coat tempeh with the marinade. Let it rest for 10 minutes.
Step 2 · Grill or pan-sear the marinated tempeh on medium heat until golden ...
Grill or pan-sear the marinated tempeh on medium heat until golden brown on all sides (about 8 minutes). Remove and set aside.
Step 3 · Prepare the yogurt sauce: In a small bowl
Prepare the yogurt sauce: In a small bowl, blend Greek yogurt with finely sliced pandan leaf (optional), a pinch of salt, and a squeeze of lime juice.
Step 4 · Warm the wholemeal flatbread on a dry pan for 1 minute on each side...
Warm the wholemeal flatbread on a dry pan for 1 minute on each side until soft and pliable.
Step 5 · Assemble: Lay flatbread
Assemble: Lay flatbread, spread yogurt sauce, layer cucumber, tomato, and red onion. Add grilled tempeh strips.
Step 6 · Drizzle extra yogurt sauce on top
Drizzle extra yogurt sauce on top, roll up tightly, and secure with parchment paper or foil.
Step 7 · Slice in half and serve immediately for freshest taste
Slice in half and serve immediately for freshest taste.
Why this recipe is healthy
Choosing tempeh over chicken reduces saturated fat and cholesterol while significantly increasing dietary fiber and plant-based nutrients. Wholemeal flatbread and fresh vegetables keep the dish nutrient-dense, low in calories and high in vitamins. The homemade yogurt sauce is a healthier alternative to heavy, creamy dressings. With balanced macros and an emphasis on wholesome, minimally processed ingredients, this Malaysian-inspired gyro fits perfectly into a healthy diet and supports weight management.
A note on tradition
Inspired by Malaysia’s rich multicultural cuisine, this vegetarian gyro is popular in urban cafes and as a homemade lunchbox staple. It reflects modern Malaysian tastes—blending local ingredients like tempeh, pandan, and lemongrass with global favourites. Such wraps are commonly enjoyed during quick lunches, especially by health-conscious Malaysians. The fusion of Greek and Malaysian elements celebrates our openness to global flavours while maintaining local authenticity.