Traditional Greek Gyros
Introduction: Traditional Greek Gyros
Here is an instructable on how I made Greek gyros. A few notes- I did not use lettuce because from my research I've found that it isn't traditional, but if you want lettuce then their's, literally, no way I could stop you. Personally, after having Gyros with and without lettuce, I prefer lettuce on my Gyros. I hope you enjoy my Traditional Greek Gyro instructable.
Supplies
* 4 lb chicken thigh fillets , boneless skinless
Marinade-
* 6 large garlic cloves , minced (~ 3 tsp)
* 2 tbsp red wine vinegar
* 6 tbsp lemon juice
* 2 tbsp olive oil 6 tbsp Greek yogurt
* 3 tbsp dried oregano
* 2 tsp salt
* Black pepper
Tzatziki-
* 2 cucumbers
* 1 (16 ounce) container sour cream
* 1/2 (16 ounce) container Greek yogurt
* 2-3/4 teaspoons minced garlic
* 1-1/2 teaspoons olive oil
Flat Bread-
* 1 tbsp yeast
* 1 tbsp sugar
* ½ c warm water
* 4 c flour
* 2 tsp salt
* 1 tbsp oil
* 1 c warm water
Other Toppings-
* Lettuce, chopped
* 3 tomatoes , diced or sliced (to your preference)
* ½ red onion , peeled and finely chopped
* ½ c fresh parsley leaves (optional)
* Feta cheese, to taste (optional)
Step 1: Prepare Chicken (and Marinade)
Place the Marinade ingredients in a plastic bag and massage to mix. Add the chicken into the plastic bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, I did about 7-8, and no longer than 24 hours. I made the Marinade around 8:30 in the morning, put the chicken in, then refrigerated the marinating chicken until I cooked them around 4:30 PM.
Step 2: Prepare Tzatziki
Peel the cucumbers and grate into a colander. Squeeze out the excess water. Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in the cucumbers. Chill at least 30 minutes and up to 2 hours before serving. I forgot to take pictures until I was almost done, so, I only have a picture of my finished Tzatziki.
Step 3: Prepare Flat Bread
Activate the yeast with the sugar and ½ cup water (warm). Add the remaining ingredients and knead for 10-15 minutes, until the dough rises to double its previous size. Separate dough into balls with about a 3-4 inch diameter (my dough ball split into 8 pieces). Roll the dough balls until they are about 1/16 - 1/32 inch thick (as shown in picture).
Step 4: Cook Flat Bread
Lightly oil a skillet (I used cast iron) and heat to medium. Heat oven to warm, or the lowest setting your oven has. 265
Cook for 3-5 minutes per side or until firm but not crunchy (time depends mainly on thickness of bread, see photo). Place cooked bread in oven to keep warm.
Step 5: Cooking the Chicken
Lightly oil a skillet (I used cast iron). Preheat pan on stove top to medium heat. Remove chicken from the Marinade. Cook the chicken for 4 to 5 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken piece). Remove the chicken from the pan. Cover loosely with foil and allow to rest and cool slightly for a few minutes before serving.
Step 6: Prepare Your Toppings
This step is simple. Just cut, and slice, and dice to your hearts desire (or until your food is cut to your satisfaction). I diced my tomatoes, sliced the red onions, I didn't have any feta cheese or parsley sadly. I hope you do have them because, from past experience, I really prefer my gyros with lettuce, parsley, and feta cheese.
Step 7: Complete Your Masterpiece!
Finally! After all that work you finally get to reap the rewards. Now it is time to combine all the individual pieces into one DELICIOUS whole. How I made my Gyro (as shown in photo) is this- I spread a spoonful of Tzatziki on my flat bread, then topped it with my chicken, tomatoes and onions. And then I ate it. I was satisfied, and I hope you are too. Thank you for reading (and hopefully using) this instructable. Please enjoy! ;)😀 702