Gyros with Greek Chicken
Try this Gyros with Greek Chicken recipe
Try this Gyros with Greek Chicken recipe
- salt and freshly ground black pepper to taste
- freshly ground black pepper
- 1/4 cup lemon juice
- 1 tsp red wine vinegar
- 1 tbsp red wine vinegar
- 1 tsp dried thyme
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic
- 1 1/2 tsp dried oregano
- 1 clove garlic finely minced
- 2 lbs boneless skinless chicken breasts
- 1 1/4 tsp salt
- 1/3 cup chopped red onion
- 1 tbsp chopped fresh parsley
- 1/2 tsp coriander
- 2 tsp active dry yeast
- 1 cup plain greek yogurt (i used fat free)
- 1 tsp salt plus more to taste
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 3 tbsp plain greek yogurt
- 1/4 cup extra virgin olive oil plus more for brushing
- 6 - 8 greek pita flatbread homemade or store-bought (recipe follows)
- tzatziki sauce homemade or store-bought (recipe follows)
- diced roma tomatoes peeled and diced cucumbers, chopped romaine lettuce, diced red onions, feta cheese, cilantro and kalamata olives (olives optional)
- 1 medium cucumber peeled seeded and chopped into chunks*
- 2 1/2 tsp granulated sugar
- 2/3 cup warm water 110 degrees
- 1/2 cup + 2 tbsp milk heated to 110 degrees
- 1 1/2 tbsp extra virgin olive oil plus more for bowl
- 3 cups bread flour (can add up to 1/4 cup more flour as n
- Carbohydrate 4.70240706060674 g
- Cholesterol 88.5880144476649 mg
- Fat 9.38325501645955 g
- Fiber 0.986847201345008 g
- Protein 36.3617313337743 g
- Saturated Fat 1.69819195808334 g
- Serving Size 1 1 serving (260g)
- Sodium 131.012870648841 mg
- Sugar 3.71555985926173 g
- Trans Fat 0.782312838166216 g
- Calories 254 calories
Step-by-step
- 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 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 assemble gyros: 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.
- 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. Plus 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.
- In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes.
- Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.
- Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).
- Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
- Press dough down and divide dough into 6 - 8 equal portions.
- Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface.
- Heat a large non-stick skillet slightly over medium heat.
- Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
- Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape.
- Repeat process with remaining flatbread.
- Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).
My Greek Adventure: A Culinary Journey with Gyros
The aroma of grilling chicken, the tangy zest of lemon, the creamy coolness of tzatziki – these are the sensory notes that transport me back to the sun-drenched shores of Greece. It all started with a spontaneous trip, a last-minute decision to escape the everyday routine. What I didn't expect was to discover a culinary passion that would forever alter my perception of flavour and simplicity. The vibrant markets overflowing with fresh herbs, the friendly taverna owners sharing their family recipes, the simple joy of a perfectly crafted gyro – it was an experience that settled deep within my soul, igniting a desire to recreate those magical tastes at home.
This gyro recipe isn't just a collection of ingredients and steps; it's a narrative, a personal testament to the beauty of unexpected adventures and the transformative power of food. Each bite is a trip back to the cobbled streets of a quaint Greek village, the sound of the sea gently lapping against the shore a distant, yet comforting melody. The juicy chicken, marinated to perfection in a symphony of Greek flavours, is the star of this culinary show. But the supporting cast is equally important: the soft, pillowy pita bread, the crisp lettuce, the juicy tomatoes, the salty feta, the briny olives, and the ever-so-creamy tzatziki sauce. Each element plays its part in creating a harmonious blend of tastes and textures that truly captures the essence of a classic Greek gyro.
The preparation itself is a journey of its own. From the meticulous marinating of the chicken, allowing the aromatic herbs to penetrate the meat and imbue it with their unique essence, to the careful crafting of the homemade pita bread, a labour of love that results in a perfectly textured flatbread, every step is a testament to the dedication involved in creating something truly special. And let's not forget the tzatziki, a creamy, cooling sauce that perfectly balances the richness of the grilled chicken and the vibrant flavours of the fresh vegetables. Its delicate balance of yogurt, garlic, and herbs is a testament to the understated elegance of Greek cuisine.
This gyro recipe isn't just about recreating a dish; it's about recreating a feeling, a memory, an experience. It's about transporting yourself, through the simple act of preparing and savouring a meal, to a place where the sun shines brighter, the air is filled with the intoxicating aroma of herbs and spices, and the only thing on your mind is the pure, unadulterated joy of experiencing something new and utterly delicious. It's a recipe for adventure, a taste of paradise, a journey that begins in your kitchen and ends with a satisfying sigh of contentment.
Beyond the Recipe: A Culinary Odyssey
My Greek adventure wasn't confined to the kitchen. It was a complete immersion in a culture rich in history, tradition, and warmth. From exploring ancient ruins bathed in the golden light of the setting sun to discovering hidden gems tucked away in charming villages, every moment was a learning experience. The people I met, their generosity and kindness, added another layer to the richness of my experience. They shared not just their food, but their stories, their laughter, their lives. It was a humbling experience, one that strengthened my appreciation for the simple things in life – a warm smile, a shared meal, the beauty of a sunset.
The trip broadened my culinary horizons. I learned about the importance of fresh, seasonal ingredients, the art of slow cooking, and the magic of simple combinations of flavours. It wasn't just about mastering a recipe; it was about understanding the philosophy behind it, the history and tradition that shaped it. I came home with more than just a suitcase full of souvenirs; I came home with a renewed sense of appreciation for the culinary world and a deeper understanding of my own connection to food.
This gyro recipe, therefore, is more than just a recipe; it’s a story. It’s a story of unexpected adventures, culinary discoveries, and the enduring power of shared experiences. It’s a recipe that transports you, not only to the taste of Greece but also to the heart of a culture that celebrates life's simple pleasures.
