Chicken gyros
In Greece, gyros is normally made with pork, other meat like chicken is very common in other countries, lamb and beef are used more rarely. Gyros is traditionally grilling a vertical spit of meat and slicing it off as it cooks. It will be served in a pita or flatbread with tzatziki, cut tomatoes and cucumber or cabbage salad.
Ingredients
- 500 g chicken filet, thinly sliced
- 3 Tblsp olive oil, divided 1:2
- 30 g gyros spice, check out my recipe or shop-bought
- salt and pepper
- 4 flatbreads, check out my recipe or shop-bought
- 4 large gem lettuce leaves
- 2 large tomatoes, diced
- 1 Lebanese cucumber, diced
- 200 g tzatziki, check out my recipe or shop bought
- 1/2 red onion, thinly sliced
- 200 g white cabbage salad, check my recipe or store-bought (optional)
Instructions
- Mix the chicken, 1 tablespoon olive oil and the gyros spice well and let it marinate at room temperature for an hour.
- Heat the remaining olive oil in a non-stick pan to medium-high heat and fry the meat for 5 to 7 minutes or until it's done. You don't want to over-cook the chicken.
- Place the flatbread on a board and top with a lettuce leave.
- Then add some tomato and cucumber pieces.
- Top with 1/4 of the chicken gyros and drizzle with some tzatziki.
- Scatter some onion over the tzatziki.
- Sprinkle some cabbage salad over the tzatziki if you using it.
- Now be brave! Try to roll the bread with the filling somehow together and bite into it. It is messy but soooo good…
- The other option would be, eating the flatbread with the toppings not rolled up on a plate with knife and fork.