Description
Gyros recipe which can be made into a healthy version, or full on naughty Greek street food one, where fries are stuffed into it! I have lost count how many times I have had proper chicken Greek gyro’s whilst wandering around the beautiful city walls of Rhodes in particular. Rhodes has a special place (as has the Greek people) in my heart. Every time I eat these gyro’s the scent and taste transports me back to wonderful holiday times.
The secret is in the quality of the ingredients in the marinade. When you let the chicken sit in it for hours, the meat is soft when you bite into it.
The griddle pan is also fairly important. You can use a frying pan but a griddle pan adds that little charcoal style effect. Make sure you get a decent pan to avoid sticking. Also when you have finished cooking, soak the pan in water whilst you eat. If you want an affiliate link to the griddle pan, I have placed it in the notes below in the recipe card. I find a griddle pan is as much of an essential pieces of kit as a decent frying pan. They don’t cost the earth either.
Ingredients
- 2 Chicken Breasts Cut Into Bite Sized Pieces
- 3 Cloves Garlic Crushed
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Lemon Juice
- 2 Tbsp Olive Oil
- 3 Tbsp Greek Yoghurt
- 1 Tbsp Oregano
- Salt
- Pepper
- Wraps or Pitta Breads
- Optional:-
- Lettuce
- Tomatoes
- Red Onion Sliced
- French Fries (roughly 4-5 per pitta/wrap)
- Tzatziki or Garlic Mayo
Instructions
In a bowl place the chicken, garlic, apple cider vinegar, lemon juice, 1 of the tablespoons of olive oil, greek yoghurt, oregano and a good grinding of salt and pepper. Mix well, cover and place in the fridge for a few hours to marinade.
When ready to cook, get any wraps/salad/tzatziki or garlic mayo prepared. If adding french fries, you can cook those whilst cooking the chicken too. If using pitta bread, I like to gently warm those in an oven first. If using wraps which are not as thick, then I don’t heat those. I have recipes for garlic mayo and tzatziki if you do not want buy ready made.
In a griddle pan place the remaining 1 tbsp of olive oil. Heat it up to a medium heat in the pan and place the marinaded chicken in. Keep turning it over and cook until it is slightly golden on all sides. This can take anywhere from 5-10 minutes depending on how large you have cut your chicken pieces.
Place the cooked chicken on some kitchen paper and start assembling your gyro.
I usually place a little garlic mayo or tzatziki on the wrap/pitta first, then some lettuce, tomato, red onion and then chicken. If adding french fries, I will place about four in. I then add a little more of my chosen sauce on top and wrap it round.
It is your choice if you add the fries or not. Some times I like a light healthier lunch and so will have wholemeal pittas/wraps and no fries. Other times I like to go proper full on Greek and have the whole experience!
Notes
Useful items for this recipe is in the affiliate links below.
Griddle Pan – https://amzn.to/32vPN55
Garlic Press – https://amzn.to/3n2CO4t
- Prep Time: 5 Minutes
- Marinading Time: 5 Hours
- Cook Time: 10 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: Greek
Nutrition
- Serving Size: 1/4
- Calories: 285
- Sugar: 1.9g
- Sodium: 724.8mg
- Fat: 9.4g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 42.3g
- Fiber: 2.6g
- Protein: 12.2g
- Cholesterol: 12.1mg