The dish, gyro has got quite a unique name, doesn’t it? This is because it originated from Greece and is actually pronounced “yee-ro.” It is similar to shwarma and even tacos. It’s definitely a crowd favourite as a to-go food with explosive flavours.
In Greece, they usually use pork or chicken and lamb meat as stuffing. They also add tomatoes and onions to add more flavour to the dish. Even better, this meal is so simple that you can try making it at home!
- 2 pounds of boneless, skinless chicken thighs which are pounded flat
- ½ large yellow onion that is peeled and have the root side removed
- 1 wooden skewer that is strong, roughly 10 inches
- 2 cups of Greek yoghurt
- ¼ cup of lemon juice
- ¾ cup of olive oil
- 1 tbsp of kosher salt or to taste
- 1 tbsp of garlic, minced
- 1 tbsp of coriander powder
- 1 tbsp of paprika
- 1 tbsp of ground cumin
- ½ tsp of cayenne pepper
- 1 tsp of cinnamon
- 1 tsp of black pepper
For Tzatziki sauce
- 1 large cucumber, shredded
- 2 cups of Greek yoghurt (570 g)
- 1 tbsp of minced garlic
- ¼ cup of lemon juice (60 mL)
- 2 tbsp of fresh dill, finely chopped
- 2 tbsp of fresh parsley, finely chopped
- Salt, to taste
- Pepper, to taste
- 8 pita bread
- 1 sliced onion
- 1 sliced tomato
- In a large bowl, combine the marinade ingredients and mix them well.
- On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (about 1 cm) thick with a meat hammer, rolling pin, or a heavy pan.
- In another large bowl, combine the chicken thighs and marinade, mixing it well to coat the meat. Cover and refrigerate for at least one hour or up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber and be sure to remove any excess liquid.
- In a medium bowl, combine the tzatziki ingredients and stir them well. Cover and refrigerate for at least 30 minutes.
- On a baking sheet or a large cast-iron skillet, use the onion half as a base and place the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1 ½ to 2 hours until internal temperature reaches 165°F (75°C). Let cool for about 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Serve it is still hot.