I've learned that when you try to describe a Gyros to people, there are seemingly endless names for it; kebab, kabap, gyro, gyros, shwarma.....these dishes are all vaguely similar but each is different in it's own way, stemming from historical and cultural conflicts! This part of Europe and the Mediterranean has quite a gruesome history but is well worth diving into a Wikipedia hole for, if you like that sort of thing!
This version of a Chicken Gyros is inspired by my holidays to Greece and also an attempt to replicate a lovely Greek Food Truck here in Brighton. They are loaded with delicious marinated chicken, minty fresh sauce and, of course, FRIES! I have just used the cheapest french fries I could find as you only need a few in each gyros. In this recipe the chicken is cooked in the oven, but it would be ideal (and taste a little more authentic) if cooked on a BBQ. It's a perfect sharing meal, where you can just chuck everything in the middle of the table for everyone to assemble themselves!
In this recipe, you will make your own flatbreads, which have the texture and flavour of a pitta but here I've added dried thyme. You can also find a recipe just for the flatbreads here, if you find it more approachable and understandable reading it like that :)
Greek Chicken Gyros
Serves 2
Prep time:1 hr + marinating time
Cook time: 30 mins
Preheat oven to 200℃
Special equipment needed:
Frying Pan
Ingredients
500ml Greek Yoghurt
1 tsp Oregano
2 tsp Parsley
1 tsp Basil
1 tsp Hot Paprika
1 tsp Coriander
3 Garlic Cloves, crushed
2 tbsp Mint
1 Lemon, zest and juice
Salt and Pepper
2 Chicken Breast, diced into bitesize chunks
100g Baby Plum Tomatoes
¼ Cucumber
2 Handfuls of Frozen French Fries
1 tsp sugar
2 tsp yeast
200ml Milk
100ml Water
350g Bread Flour
1 tbsp Salt
1 tbsp Thyme
1 tbsp Olive Oil
Serve in a big open style way where everyone can dig in and build their own, or fill your flatbreads with salad, chicken, fries and mint dip with a lemon wedge
Method:
Marinade the Chicken overnight by combining the chicken, garlic, 400ml of Greek yoghurt, lemon juice, parsley, paprika, coriander, basil and oregano in a bowl. Mix well, cover and put in the fridge
Make the flatbreads. Combine the milk, water, sugar and yeast in a bowl, stir and leave until it becomes frothy. This is the yeast activating and in a warm place should take 15-30 minutes
In a separate bowl, mix the flour, salt and thyme.
When the yeast is active, add the olive oil to the yeast mixture then add this gradually to the flour mixture, stirring until a dough ball forms
Lightly flour your work surface and tip the dough out onto it
Knead the dough ball for 10 minutes until smooth then place in a covered, greased bowl until it has doubled in size
One the dough has risen, knock the air from it with a couple of firm punches and separate it into 6 equal portions. Let these portions rest for 15 minutes
Cook the chicken on a baking tray in the oven for 15-20 minutes until cooked through and browned. You could do this over an open flame at a BBQ, on skewers, for a more authentic taste or on a griddle pan instead to get char-marks on
Cook the fries according to the pack instructions - this should be the same time as the chicken in the oven. Once cooked, season with salt and pepper
Slice the tomatoes and cucumber, putting these to one side until you are ready to make your gyros
Make the mint dip by mixing the remaining yoghurt, lemon zest, and mint in a small bowl
Shape the flatbreads by rolling each out into ovals about 5mm thick, pressing out any air bubbles
Cook the flatbreads in a hot, lightly oiled frying pan for up to 3 minutes each side, until they are charred on both sides but still have a soft, bouncy texture in the middle. You could also do this in a skillet or griddle pan to get char-marks on your flatbreads
Assemble the gyros! You can make these up for people or let everyone dig in. Fill your flatbread with the chicken, veggies, fries and a drizzling of minty dip
I hope these leaving you feeling hopeful and excited for the summer and remember, anyone can cook!
