Gyros is the method of grilling meat arranged vertically on a rotating grill. It is the exact Greek equivalent and translation of the Turkish döner. But beyond the cooking method, the secret of the flavor of this chicken gyros lies in the spices and marinade.
Ingredients for 3 people:
1/2 kg of boneless chicken thighs
The juice of half a lemon
Ground coriander, paprika, oregano or thyme: 1 teaspoon of each
Cumin, garlic powder, chili or cayenne pepper: 1/2 teaspoon of each
Salt and pepper
2 tablespoons of extra virgin olive oil
For serving, according to preference:
Tzatziki
Tomato, red onion, cucumber, bell pepper
Some olives (preferably Kalamata)
Pita bread
Previous steps:
Follow this link to prepare your wholegrain bread
Follow this link to prepare the tzatziki
Marinating the chicken:
Mix the spices in a bowl together with the lemon juice and the extra virgin olive oil. Cut the chicken into small bites and mix with the marinade until all the pieces are impregnated. Cover with cling film and keep in the fridge for up to 24 hours.
Cooking the chicken:
Take out the chicken from the fridge half an hour before cooking. Heat a pan with a little olive oil and cook the meat in 3 batches for only 5 minutes each and almost without stirring.
Serve either as a sandwich in a pita bread with tzatziki and vegetables, or in a plate like in the picture above.
Tips and tricks:
- It’s advisable not to cook the chicken immediately after taking it out from the fridge. If it’s still too cold, it can lower the temperature of the hot pan and hinder the process.
- By cooking the chicken in batches we ensure that all pieces are cooked evenly.
- If you stir the chicken excessively while it cooks, it will start to release its juices and end up boiled in them.
- It’s better to use thighs rather than breasts for this recipe, since the latter are less juicy, and the gyros would be drier.
- The chicken can be cooked immediately after seasoning it, but the longer the marinating time, the more intense the flavor.
- The characteristic aroma and flavor of this recipe are the result of all the ingredients in the marinade, but probably above all the ground coriander seeds. To avoid any confusion: do not replace them with coriander leaves, as this would completely change the final result.