Gyros with Chicken on Dish
(click to enlarge)

Gyros with Chicken


Greece
Makes:
Effort:
Sched:
DoAhead:  		 8
**
1-1/4 hr
Part		 Gyros (pronounced (YEEros") are one of the most popular Greek dishes, with Gyros shops now practically worldwide. They are served in many ways - see Serving.




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Chicken meat (1)
-- Marinade
Olive Oil ExtV
Lemon Juice
Gyros Seasoning (2)  
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Onion, red
Tomato
Lettuce Iceberg
-- Serve with
Greek Pita
Tzatziki Sauce (3)
Fries (opt. 4)
Do Ahead:
  1. Cut the CHICKEN into smallish chunks as it would be if shaved off a gyro rotisserie stack. (15 min)
  2. Mix all Marinade items and Massage well into Chicken. Let sit for at least an hour, or refrigerate overnight. (1 hr+)
  3. Prepare FRIES as needed. One way is by our recipe French Fries - Step #1. These can be used as is or frozen. For Frozen Fries, (commercial or our Step #1 frozen) do not thaw, they go into the oven frozen. (time varies)
  4. Prepare the Tzatziki Sauce. Have it well cooled when it is needed. (25 min + cooling)
Prep:   -   (25 min)
  1. Cut LETTUCE into wedges and shred medium.
  2. Slice TOMATOES about 1/4 inch thick.
  3. Quarter RED ONION lengthwise and slice fairly thin crosswise.
Run:   -   (40 min)
  1. Preheat the oven to 425°F/220°C.
  2. line two 1/2 sheet baking pans (13x18 inch) with parchment paper. Spread Chicken on one in a single layer. Spread Fries on the other.
  3. Slide the Fries sheet into the oven and leave them for 5 minutes or so, then slide in the Chicken sheet. Roast until the Chicken is just a touch crisp on the edges. Do not over roast, but keep warm.
Serve:   -   (4 min each)
  1. By whatever means you have, warm up the Pita. Place them on plates (I do them two at a time). Pile on some of the Chicken, then the Lettuce, then the Tomatoes, followed by the Onions. Finish with generous amount of Tzatziki Sauce.
  2. Serve immediately.
NOTES:

  1. Chicken Meat:

      This should be Thigh Meat, as it has better flavor and better texture than Breast Meat. Pork is the most popular in Greece, with Lamb and Beef less so.

  2. Gyros Seasoning:

      This can be had commercially, but is much better freshly made. Our recipe Gyros Seasoning is typical.

  3. Tzatziki Sauce:

      This sauce is not optional. It is very easy to make by our recipe Tzatziki Salad / Sauce / Dip.

  4. Greek Pita

      This is a fairly thick soft yeast leavened flat bread which is not split and stuffed. It is used as a wrap and for dipping. It is similar to Indian Naan, which can be used as a substitute. If neither is available, use a soft Arabic Pita.

  5. Fries:

      These are optional, but very commonly used. They can be made by whatever method you wish. For oven roasting, Frozen Fries can be used, or they can be prepped by just Step #1 of our recipe French Fried Potatoes. For oven roasting, the Fries should go into the oven 5 minutes or so before the Chicken.

  6. Serving:

      In Greece, the most common way of serving Gyros is placed onto a Greek Pita, then rolled into a cone shape, particularly when street food (Pita Gyros). The cone is wrapped in paper to prevent leakage (foil is a convenient option). This takes practice. Greek Pita is quite thick, so it cannot be wrapped all the way around - for an example see Gyros Cone.

    They are often served as in the top photo, open on a plate. This can be eaten with a knife and fork, or folded and eaten like a thick soft Taco. They are also served over small triangles of the Pita for convenient eating with a fork. They can even be served without the Pita, with the Tzatziki Sauce on the meat and Vegies and Fries on the side (Pláka Gyros, fr Assietta Gyros).

    They are also served in a Baguette rather than Pita ("Gyros Baguette"), or in a French Roll like a Vietnamese Banh Mi (fr "Pain Oriental"), or even layered in a Hamburger Bun (Churrasco Chileno). Feel free to serve however you prefer.

  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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