A delicious and smoky chicken gyro wrapped in freshly made yeast dough, filled with fresh vegetables and flavorful seasonings.
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Place the chicken strips into a bowl and marinate with the lemon juice, zest, garlic, mint, smoked paprika, and half of the olive oil blend. Mix well, cover, and 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 olive oil blend 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 olive oil blend, then brown the marinated chicken strips. Once brown, turn the heat to a lower setting until cooked through.
Take each gyro and start adding the filling, keeping the sides clear so it can be rolled into a wrap for easy eating.
Place lettuce in the center, followed by the chicken strips, tomatoes, cucumber, feta cheese 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 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 store leftover smoked chicken gyros for later consumption?
To store leftover smoked chicken gyros, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the unfilled gyros. Just make sure to separate layers with parchment paper to prevent sticking.
What are some good substitutions for ingredients in smoked chicken gyros?
If you need to make substitutions for the smoked chicken gyros, you can use turkey breast or tofu for a vegetarian option instead of chicken. For the feta cheese, goat cheese or a dairy-free cheese can work well. If you don’t have fresh lemon juice, bottled lemon juice can be used, but fresh is always best for flavor.
Can I make smoked chicken gyros gluten-free?
Yes, you can make smoked chicken gyros gluten-free by using a gluten-free yeast dough or store-bought gluten-free wraps. Just ensure that all other ingredients, including the marinade and fillings, are also gluten-free.
What side dishes pair well with smoked chicken gyros?
Smoked chicken gyros pair wonderfully with a side of Greek salad, tzatziki sauce, or roasted vegetables. You can also serve them with a side of sweet potato fries or a refreshing cucumber salad for a complete meal.
What is the best way to grill the gyros for optimal flavor and texture?
For the best flavor and texture when grilling the gyros, ensure your griddle pan is preheated to medium heat. Use a mix of olive oil and butter to prevent sticking and enhance the flavor. Grill each gyro until golden brown, flipping when you see air bubbles forming on the surface. This will give you a nice crispy exterior while keeping the inside soft.
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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