The best thing about my Eating Around the World Adventure is the discovery of new foods I would never have ever tried, if I hadn't started this journey.
A gyro or gyros is a Greek dish made of meat, traditionally pork, chicken or lamb, cooked on a vertical rotisserie (think doner kebab) and usually served in a flatbread with tomato, onion and tzatziki. Now for my family of five, I am not going to cook my chicken that way, so I have chosen to either barbecue or pan fry on a griddle pan the chicken and simple serve it the same way.
This is delicious, the flavour combination here is truly amazing, the chicken with the tzatziki, with the salad, all wrapped up in the best pita bread I have ever had, this is one great dish. This is actually my second gyros recipe on my blog, the other has a Lemon Chicken marinade instead, but as I loved them both so much, I had to add them both.
This Greek Chicken Gyros is a great recipe for entertaining. It is really fast to prepare, and you can make things in advance. If you can barbecue it, then you can cook all the chicken in one go and then you can just lay everything out on the table and everyone helps themselves.
With the chicken I like to butterfly open the thick bits, so the chicken is the same thickness all the way across.
If pan frying the chicken, I preheat my oven to 180C, and as I work in batches I keep the cooked chicken warm in the oven whilst I fry off the rest. The first batch in the case I cook 1 minute less per side, so it continues to cook in the oven, not overcook, only the final batch I cook perfectly on the stove top.
The Pita Bread can be made in advance and reheated, if needed.
The Tzatziki keeps well for one week in the refrigerator. This Tzatziki recipe makes way more than you need, but we love it, so we love making extra for the next few days to snack on.
The Salad can be made a few hours in advance.
A gyro or gyros is a Greek dish made of meat, traditionally pork, chicken or lamb, cooked on a vertical rotisserie (think doner kebab) and usually served in a flatbread with tomato, onion and tzatziki. Now for my family of five, I am not going to cook my chicken that way, so I have chosen to either barbecue or pan fry on a griddle pan the chicken and simple serve it the same way.
This is delicious, the flavour combination here is truly amazing, the chicken with the tzatziki, with the salad, all wrapped up in the best pita bread I have ever had, this is one great dish. This is actually my second gyros recipe on my blog, the other has a Lemon Chicken marinade instead, but as I loved them both so much, I had to add them both.
This Greek Chicken Gyros is a great recipe for entertaining. It is really fast to prepare, and you can make things in advance. If you can barbecue it, then you can cook all the chicken in one go and then you can just lay everything out on the table and everyone helps themselves.
With the chicken I like to butterfly open the thick bits, so the chicken is the same thickness all the way across.
If pan frying the chicken, I preheat my oven to 180C, and as I work in batches I keep the cooked chicken warm in the oven whilst I fry off the rest. The first batch in the case I cook 1 minute less per side, so it continues to cook in the oven, not overcook, only the final batch I cook perfectly on the stove top.
The Pita Bread can be made in advance and reheated, if needed.
The Tzatziki keeps well for one week in the refrigerator. This Tzatziki recipe makes way more than you need, but we love it, so we love making extra for the next few days to snack on.
The Salad can be made a few hours in advance.
Recipe
Recipe adapted from www.recipetineats.com
Serves 4-6
1 kg boneless skinless chicken thigh fillets
Marinade:
3 large garlic cloves, minced
1 tbsp white wine vinegar
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper, to taste
Tzatziki
2 cucumbers
1 1/4 cups plain Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/2 garlic clove, minced
1/2 tsp salt
Black pepper, to taste
Tomato and Cucumber Salad
3 tomatoes , deseeded and diced
3 cucumbers, diced
1/2 red spanish onion, peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper, to taste
Pita Bread:
500g self raising flour, plus extra, for dusting
500g Greek Yoghurt
1 tablespoon Baking Powder
½-1 tablespoon sea salt
Olive Oil Cooking Spray
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 2-3 hours.
Make the Tzatziki: Coarsely grate the cucumber using a box grater. Once grated, using your hands, squeeze out as much liquid out of the cucumbers as you can. Place the cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside in the refrigerator for at least 20 minutes, but a few hours is even better, to chill.
Serves 4-6
1 kg boneless skinless chicken thigh fillets
Marinade:
3 large garlic cloves, minced
1 tbsp white wine vinegar
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper, to taste
Tzatziki
2 cucumbers
1 1/4 cups plain Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/2 garlic clove, minced
1/2 tsp salt
Black pepper, to taste
Tomato and Cucumber Salad
3 tomatoes , deseeded and diced
3 cucumbers, diced
1/2 red spanish onion, peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper, to taste
Pita Bread:
500g self raising flour, plus extra, for dusting
500g Greek Yoghurt
1 tablespoon Baking Powder
½-1 tablespoon sea salt
Olive Oil Cooking Spray
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 2-3 hours.
Make the Tzatziki: Coarsely grate the cucumber using a box grater. Once grated, using your hands, squeeze out as much liquid out of the cucumbers as you can. Place the cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside in the refrigerator for at least 20 minutes, but a few hours is even better, to chill.
Make the salad: Combine ingredients in a bowl.
Make the Pita Bread: Place the flour, yoghurt, baking powder and salt in a large bowl and mix with a wooden spoon until a dough forms. Add a little water if the mixture seems too dry, or more flour if the mixture seems too wet.
Tip the dough onto a clean work surface and dust it with a little extra flour. Knead the dough for 1 minute then divide into 10 equal portions.
Dust a rolling pin with flour and roll the pieces of dough into small circles (about 14cm diameter). Roll them out thin as they puff up when frying.
Place a frying pan over medium heat, spray the pan with the cooking spray, place the pita in the pan and spray the pita. Repeat this process for every pita bread. Cook each flatbread for a couple of minutes on each side or until lightly chargrilled, and serve hot.
Tip the dough onto a clean work surface and dust it with a little extra flour. Knead the dough for 1 minute then divide into 10 equal portions.
Dust a rolling pin with flour and roll the pieces of dough into small circles (about 14cm diameter). Roll them out thin as they puff up when frying.
Place a frying pan over medium heat, spray the pan with the cooking spray, place the pita in the pan and spray the pita. Repeat this process for every pita bread. Cook each flatbread for a couple of minutes on each side or until lightly chargrilled, and serve hot.
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 5-6 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.
If your chicken thighs are large, you may need to slice them.
Get a pita bread or flatbread (preferably warmed) and place it on a plate. Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap up and eat or you can eat it with a fork and knife if you prefer no mess, but I say embrace the mess.
Remove chicken from Marinade. Cook the chicken for 5-6 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.
If your chicken thighs are large, you may need to slice them.
Get a pita bread or flatbread (preferably warmed) and place it on a plate. Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap up and eat or you can eat it with a fork and knife if you prefer no mess, but I say embrace the mess.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060715551709
Pin it: www.pinterest.com.au/pin/399413060715551709
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