Seasoned and tender chicken meat wrapped in warm pita bread: this is a Greek gyro! Discover how to make one with Fine Dining Lovers recipe.
Gyros (pronounced ‘yee-ros’) are Greek pita sandwiches traditionally made using pork, chicken, lamb, or beef, cooked on a vertical spit in front of a rotating rotisserie. The term gyros stems from the Greek word for 'circle' or 'turn'. The cooked meat is thinly sliced and wrapped in a warm pita alongside tomatoes, zingy red onions, and zesty tzatziki, creating a blend of textures and flavours. Our recipe focuses on chicken gyros, showcasing tender, marinated chicken. These gyros are ideal for prep-ahead meals and gatherings and capture the essence of a Greek dining experience.
Put the marinade components in a ziplock bag and gently knead to combine. Place the chicken into the ziplock bag and knead to ensure all the chicken is coated with the marinade. Allow marinating for a minimum of 2 hours, preferably 3 hours, ideally 12 hours, and not exceeding 24 hours.
Halve the cucumber lengthwise. Use a teaspoon to scoop out the watery seeds. Coarsely grate the cucumber with a box grater. Next, encase it in paper towels or a tea towel and press to extract surplus liquid.
Transfer the cucumber to a bowl. Add the remaining components and blend them. Set aside for a minimum of 20 minutes, allowing the flavours to amalgamate.
Mix the ingredients in a bowl. Grease the outdoor grill with oil, then heat it up on medium-high. Alternatively, heat 1 tablespoon of oil in a frying pan over medium-high heat.
Remove the chicken from the marinade. Grill the chicken for 2 to 3 minutes on each side until it turns golden brown and is fully cooked (the cooking time varies based on the chicken's size).
Transfer the chicken from the grill or frying pan to a plate. Loosely cover it with foil and let it rest for 5 minutes before serving.
Place a pita bread on a sheet of baking paper (or you may choose to use foil). Arrange a portion of salad along the centre of the bread, then layer with chicken and tzatziki on top.
Roll the wrap, enclosing it in baking paper. Twist the end using the surplus baking paper to fasten it.
Avoid marinating the chicken for more than 24 hours, as it could result in the meat becoming tough and chewy.
You can freeze your cooked Greek chicken for convenient meal preparation or individual servings.
The tzatziki reaches its best flavour after being refrigerated for at least an hour, allowing the flavours to blend. Prepare your tzatziki immediately after marinating the chicken.
Remove the seeds and drain the cucumbers properly to achieve a creamy tzatziki.
Personalise your chicken gyro ingredients by adding or substituting elements like bell peppers, olives, artichoke hearts, avocado, sun-dried tomatoes, and more.
Before assembly, gently warm your pitas. Warmed pitas are softer and are less likely to tear when rolled.
Gyros are full meals in themselves, packed with protein and vegetables. Still, they are wonderfully paired with a pasta salad, a simple green salad or a Greek quinoa salad with black olives and feta cheese, roasted potatoes, roasted asparagus, roasted broccoli or fried cauliflower, and roasted Brussels sprouts.
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