gyros

This recipe for homemade Chicken Gyros boasts huge flavor with just a few simple steps. Made with a blend of spices with the perfect balance of herbs, smokiness, warmth, and aroma, gyro night can be enjoyed in the comfort of your own home! You&#039;ll be blown away with your very own creation.

Chicken Gyros

lbs chicken thighs

Greek yogurt (plain)

lemon juice

tbsp red wine vinegar

olive oil

garlic (minced)

tbsp cumin (ground)

oregano

tbsp smoked paprika

cinnamon (ground)

salt (or

tsp pepper (or

pitas

tzatziki sauce

½ red onion (thinly sliced)

cherry tomatoes (halved)

Marinate chicken: Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.

Cook chicken: Preheat the oven to 425F°. Equip a baking sheet with a roasting rack. Line the chicken on the rack and bake for 15-18 minutes, or until the edges begin to crisp. You can turn on the broiler for 2-3 minutes if you&#039;d like more crispiness without drying the chicken out.

Assemble gyros: Roughly chop the chicken into bite-sized pieces. Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, and tomatoes.

Recipe video above. The marinade for the chicken is so sensational that I use it even when I&#x27;m not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano and garlic!

Greek Chicken Gyros with Tzaziki

chicken thigh

garlic (, minced (~ 3 tsp))

tbsp white wine vinegar ((or red wine

tbsp extra virgin olive oil

tbsp Greek yogurt (, preferably full fat)

salt

Black pepper

cucumbers ((to make

Greek yoghurt (, preferably full fat)

garlic (, minced)

tsp salt

tomatoes (, desseeded and diced)

cucumbers (, diced)

red spanish onion (, peeled and finely chopped)

parsley leaves ((optional))

Salt and pepper

pita breads or flat breads

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Make the Tzatziki

Combine ingredients in a bowl.

Salad

Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Cook Chicken

If your chicken thighs are large, you may need to cut them. Mine were small.

Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

I prefer to lay everything out on a table and let everyone help themselves.

Assemble Gyros

Check out the science behind these Grecian delights here....

Greek-American Lamb Gyros Recipe

For the meat:

lamb

black pepper

oregano leaves (or 1/2 teaspoon dried)

onion,

garlic,

bacon

For the yogurt sauce:

plain, unsweetened yogurt

mayonnaise

juice lemon

parsley

To serve:

soft, hand-pulled-style pita (not pocket pita)

tomato

onion

Cubed peeled seeded cucumber

Hot sauce

Combine lamb, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.

Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note)

Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.

Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.

Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.

Griekse gyros kun je nu ook lekker zelf maken. Met deze typisch Griekse kruiden melange zul je iedereen versteld doen staan.

Griekse gyros zelf maken!

600 gram ongepaneerde varkensschnitzels

teentjes knoflook (geperst)

rode uien (halve ringen)

theelepel oregano

theelepel tijm

theelepel paprikapoeder (zoet)

theelepel komijn

½ eetlepel scherpe mosterd

zeezout

zwarte peper

ml Griekse olijfolie (+ extra)

beetje citroensap

A delicious Mediterranean flatbread that's easy to make and delicious as part of an appetizer, main dish, sandwich, or pizza base.

Flatbread | Easy Delicious Mediterranean All-Purpose Bread

instant yeast

sugar

flour

In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups of the flour until well combined.

Add another cup of flour, the salt, and the oil. Continue to mix. When that's mixed in gradually add the rest of the flour reserving the 1/2 cup. Continue mixing until a soft dough forms and the dough pulls away from the sides of the bowl. The dough will be soft to the touch. Knead the dough for 5-6 minutes until it is soft and smooth.

Place the dough in a lightly greased bowl and cover with plastic wrap or shower cap. We save all of our shower caps when we travel just for this purpose. Let rise until doubled, about an hour.

Divide the dough in half and then in half again. Out of each half measure out 8 pieces. They will be about 3 oz. each. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let the dough pieces rest for about 10 minutes -- this helps the dough relax so that it's easier to roll out.

Work with one piece at a time on a floured surface. With a rolling pin roll the dough from the center out. Turning the disc as you work. Roll the dough out to about 1/8-inch thick into a 6-inch circle. Cover with cloth as you work with another.

Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with tongs or spatula and cook on the second side until it is golden and spotty brown. Make sure the skillet is hot! If the bread cooks too long it won't bend and can turn out dry. The right amount of heat is 2-3 minutes per side.

Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. We use two skillets so that the process goes faster.

The flatbread can be frozen with excellent results. We let it cool and wrap each flatbread with plastic wrap. Gently reheat in aluminum foil in a low oven. Our kids didn't wait for the reheating process - they were too anxious to get to the bread.

Cool, creamy, light and refreshing traditional Mediterranean tzatziki--a cucumber yogurt sauce perfect for adding to wraps, salads, or used as a dip.

Tzaziki (Cucumber Yogurt Sauce)

plain Greek yogurt (I used 0% fat Fage)

garlic

cucumber,

lemon (3-4 tablespoons of lemon juice)

sea salt

dill, dill

1. Slice cucumber in half long ways. Use...

1.	Slice cucumber in half long ways. Use a spoon to scrap the center of the cucumber and remove seeds. Use a grater to shred cucumber. Place shredded cucumber in a cheese cloth or several paper towels layered together. Squeeze as much liquid as you can from the cucumbers and discard juice.

Place all ingredients in a bowl and mix...

Place all ingredients in a bowl and mix together thoroughly. If cucumber dip is too thick you can add 1 additional tablespoon of olive oil.

The ultimate chicken gryo recipe! These are packed with flavor and all made from scratch. Dinner doesn't get better than this!

Greek Chicken Gyros

lbs boneless (, skinless chicken breasts)

extra virgin olive oil

Tbsp plain Greek yogurt

Tbsp red wine vinegar

red onion

thyme

coriander

Salt and black pepper (, to taste)

cucumber

salt (,

plain Greek yogurt ((I used fat free))

garlic (, finely minced)

Tbsp extra virgin olive oil

tsp red wine vinegar

dill

Diced Roma tomatoes

In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.

Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).

Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant read thermometer), rotating once halfway through cooking.

Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.

To make Greek chicken:

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.

Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.

Pulse to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.

To make tzatziki:

Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.

To assemble gyros:

https://content.jwplatform.com/videos/LZsvW5Pu.mp4

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread - These are loaded with fresh and exciting flavors. Bland doesn't exist in this wrap, which is one of my favorite things about it.

Gyros with Greek Chicken & Tzatziki

Ideas and side dish recipes to eat with gryos.

What to serve with gyros

Traditional Tabouli

Roasted Red Pepper Hummus

Classic Greek Salad for Gyros

Homemade Potato Chips

Smooth Tzatziki Sauce

Mediterranean Bean Salad

Greek Roasted Red Potatoes

Spanakopita

Tomato Soup Greek Style

Moussaka

Sweet-Potato Wedges

Crispy Feta Brussel Sprouts

Choose your desired Gyros side dish recipe.

Gather and organize needed ingredients and cooking gear.

Create a tasty side to complete your meal!

My version of Alton Brown's delicious gyro recipe.

Homemade Greek Gyros with Tzatziki Sauce (Kebabs*)

Tzatziki Sauce (recipe link in directions)

lettuce

tomatoes

sweet onion

beef

lb ground lamb

marjoram

Tbsp rosemary

tsp Kosher salt

tsp black pepper

Run the onion in a food processor for...

Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.

Add the meat, garlic, spices, salt and pepper...

Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.

Bake in a water bath (place loaf pan...

Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)

Remove from the oven, drain fat, and place...

Remove from the oven, drain fat, and place on a cooling rack.

Cover meat with aluminum foil and a heavy...

Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)

Place meat on a cutting board and slice...

Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)

I added the following step myself as I...

I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.

In another pan, heat the pita bread.

Finally, place the meat on one half of...

Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)

Serve Homemade Greek Gyros with rice pilaf or...

Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!

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Top Tags

Chicken Gyros

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Greek-American Lamb Gyros Recipe

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Flatbread | Easy Delicious Mediterr...

Tzaziki (Cucumber Yogurt Sauce)

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Roasted Chickpea Gyros

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20-Minute Greek Gyros with Tzatziki...

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