{"id":5544,"date":"2022-04-12T16:25:54","date_gmt":"2022-04-12T16:25:54","guid":{"rendered":"https:\/\/www.mindfulchef.com\/blog\/?p=5544"},"modified":"2026-02-17T15:50:35","modified_gmt":"2026-02-17T15:50:35","slug":"street-food","status":"publish","type":"post","link":"https:\/\/www.mindfulchef.com\/blog\/street-food\/","title":{"rendered":"Street food month: let’s get messy!"},"content":{"rendered":"\r\n
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What do we love about street food? It\u2019s casual. It\u2019s quick. And most of all it\u2019s delicious. Healthy? Not so much. Until now.\u00a0<\/strong><\/p>\r\n\r\n\r\n\r\n

We\u2019re putting it centre stage for the whole of May to bring you the sort of healthy street food recipes you deserve<\/strong>. Because you can be right up there cooking with the food trends and enjoy food that\u2019s clean, healthy, and fun.<\/p>\r\n\r\n\r\n\r\n

We\u2019re talking Mexico via Mongolia. Past the cafes of Ethiopia to the tropical sands of Indonesia. And taking inspo from Japan\u2019s bustling izakaya scene. Join Chefs Jesse and Charlie<\/strong> as they take on the brightest and best world street food stars. Before adding a bit of Mindful Chef healthy magic.\u00a0<\/p>\r\n\r\n\r\n\r\n

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\u201cWho doesn\u2019t love rolling up their sleeves and digging into a basket of sticky wings, or a wrap-it-all-up gyros? It\u2019s fun, messy and always tasty. But traditional street food is often seen as unhealthy, and we really wanted to change that perception. So Charlie and I have taken recognisable dishes like Japanese chicken karaage, American loaded fries and Indian fish pakora, then given them the Mindful Chef treatment adding tons of fresh veg and full on flavour.\u201d <\/em><\/p>\r\nChef Jesse<\/em><\/cite><\/blockquote>\r\n\r\n\r\n\r\n

Yee-ha for Gyros<\/strong><\/h2>\r\n\r\n\r\n\r\n
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Pork Gyros<\/a><\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n
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\u201cMy favourite out of the lot is my take on Greek pork gyros (if you want to say it like the locals, it\u2019s yee-ros). Most people assume it’s really unhealthy with oily meat and deep-fried chips rolled up in a heavy wrap. But I’ve taken a really lean cut of pork and marinated it in tangy sumac, then loaded it up in a buckwheat wrap with oven-baked fries, cucumber, tomatoes, pickled onions and a fresh mint yoghurt.\u201d\u00a0\u00a0<\/em><\/p>\r\nChef Jesse<\/cite><\/blockquote>\r\n\r\n\r\n\r\n

Move over moussaka, because we\u2019ve got a new contender in town: gyros. In our street food version you\u2019ll be cooking up free-range British pork<\/strong>.<\/p>\r\n\r\n\r\n\r\n