Depending on whether you prefer speaking Greek, Turkish or Arabic around the braai fire, you might also like to call this meal a gyro, döner or shawarma – it’s really up to you. Whatever language you speak, the important thing is to gather around a fire. Everyone loves this meal and as a bonus, it looks great in photos. Feeds 6.


  • 6 pita breads
  • 2 large aubergines

For the marinade:

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 garlic cloves (chopped)
  • 1 lemon (juice)
  • 3 tots olive oil

For the dressing sauce:

  • 1 cup double-cream yoghurt
  • ½ cucumber (chopped)
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)

For the salad:

  • 2 big tomatoes (or 12 cherry tomatoes, chopped)
  • ½ cucumber (the other half)
  • 1 smallish red onion (or half a big one, finely chopped)
  • 1 tot fresh mint
  • 1 tot fresh parsley
  • 1 tot fresh oregano
  • 1 tot olive oil


  1. Crush the coriander and cumin seeds in a pestle and mortar, and mix in the salt, pepper, garlic cloves, lemon juice and olive oil. Make the marinade by combining all the ingredients.
  2. Cut the aubergine into 1cm-thick slices and use all the marinade to baste the slices of aubergines.
  3. Prepare the yoghurt sauce by combining all ingredients in a bowl and mixing well.
  4. Make the salad by chopping and combining the tomatoes, cucumber, onion, mint, parsley and oregano. Add a bit of olive oil to give it that nice shine.
  5. Braai the aubergine slices over hot coals, turning a few times until done. They should be completely soft and a bit charred on the sides.
  6. As the aubergines come off the fire, immediately add the pita breads to the grid and toast them for a few minutes, turning a few times and taking care not to let them burn.
  7. Open the toasted pita breads and evenly distribute the various ingredients into them, starting with the salad, then the aubergines, and ending with the yoghurt sauce.