A delicious and flavorful Greek street food dish with homemade gyro bread, marinated chicken, and fresh tzatziki sauce.
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Place the marinade ingredients into a blender and blend until smooth. Coat the chicken strips with the marinade and mix well. Set aside for 10 minutes.
Prepare your gyro breads: divide the dough into 4 equal sections. Form balls with each section.
On a lightly floured surface, push down each dough ball, then roll the dough from the center outwards. Try to keep the shape round but it does not need to be perfectly round.
Roll each gyro about 5mm thick, then heat a griddle pan to medium heat. Add a little vegetable oil and a bit of butter. Place one gyro into the griddle pan to slowly grill on one side. Once you see air bubbles forming on the top side of the gyro, it's ready to turn over and grill the other side. They should be golden brown on both sides.
Cover the cooked gyros with a large container to keep them from drying out and hardening.
Heat a pan, add the rest of the vegetable oil, then brown the marinated chicken strips. Once brown, turn the heat to a lower setting until cooked through.
Mix the tzatziki ingredients together with a fork to ensure everything is mixed well.
Take each gyro, spread a dollop of tzatziki in the center, keeping the sides clear so it can be rolled into a wrap for easy eating.
Place lettuce on top of the tzatziki, followed by the chicken strips, tomatoes, cucumber, and red onions. Make sure all ingredients are evenly distributed.
Roll the filled gyro into a wrap and either wrap it halfway with greaseproof paper or use a bamboo kebab to keep it closed in its shape.
Ensure the dough is not too sticky when rolling it out by using enough flour on the surface.
Marinate the chicken for longer if you have time for more intense flavor.
Serve immediately to enjoy the gyros while they are warm and fresh.
How do I make homemade gyro bread for chicken gyros?
To make homemade gyro bread, divide your ready yeast dough into four equal sections. Roll each section into a ball, then flatten it on a lightly floured surface. Roll the dough out to about 5mm thick, trying to maintain a round shape. Cook each gyro on a medium heat griddle pan with a bit of vegetable oil and butter until golden brown on both sides.
Can I substitute chicken breast with another protein for this gyro recipe?
Yes, you can substitute chicken breast with other proteins like turkey, lamb, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, especially for tofu, which should be cooked until golden and heated through.
What is the best way to store leftover chicken gyros?
To store leftover chicken gyros, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container in the refrigerator. They can be stored for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through.
What can I serve with chicken gyros for a complete meal?
Chicken gyros pair wonderfully with a side of Greek salad, roasted vegetables, or crispy fries. You can also serve them with extra tzatziki sauce and pita chips for dipping, making for a delicious and complete meal.
Is this chicken gyro recipe suitable for a gluten-free diet?
The traditional gyro bread in this recipe is made with all-purpose flour, which contains gluten. However, you can make gluten-free gyros by using a gluten-free flour blend to prepare the bread or by using lettuce wraps instead of bread for a low-carb option.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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